Kanchipuram Idli

Yet another variety of Idly but very delicious and easy to prepare. A slight variation from the usual idly. The cumin seeds, Ginger powder and pepper gives a distinct flavour to this idly. Try this out and I hope you will start making this regularly as this will be liked by all the family members. The best accompaniment for Kanchipuram Idli is Kara Chutney. My son love this combination and hence I often do this dish in my kitchen. Try this Kanchipuram Idli and Kara Chutney Combo and share your experience!

Kanchipuram Idli
Kanchipuram Idli

Idli is one of the healthiest breakfast. Even for the infants, toddlers and for the elders idli is one of the harmless dish. It is one of the travel friendly dish too.  Instead of making regular idli, we can try this kanchipuram idli. The flavour of cumin-pepper along with ginger powder makes this idli really wonderful and my whole family love having this Kanchipuram Idli! Try this and delight your family too.
Kanchipuram Idli
Kanchipuram Idli

Kanchipuram Idli
Kanchipuram Idli

Preparation and Yield:
Preparation time3 hours
Making Time35 mins

Kanchipuram Idli
Kanchipuram Idli

Urdal1 Cup
Raw Rice1 Cup
Par Boiled Rice1 Cup
SaltTo taste
Cumin Seeds1 teaspoon
Mustard Seeds(Optional)1 teaspoon
Pepper1 teaspoon
Ghee1 teaspoon
Gingelly Oil2 teaspoon
Cashew nuts10
Ginger powder1 teaspoon

Kanchipuram Idli
Kanchipuram Idli

  1. Soak the rice and urdal separately in water for atleast 2 hours. Add fenugreek seeds along with uriddal.

  2. Rinse and drain the water and grind the rice and urdal in grinder to a thick batter. The batter should not be so smooth.

  3. Add salt and keep the ground idly flour separately for 12 hours for the batter to undergo fermentation. Next day, you can see the batter has nicely fermented and would have become fluffy and increased its quantity

  4. To the batter, add ginger powder and mix well. Grind the pepper and cumin seeds in a mixer and keep this aside.

  5. Pour gingelly oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add  channa dal and fry till the dal turns golden brown color. Next, add curyleaves, cumin-pepper powder and fry for a 10 seconds. 

  6. Add this mixture to the batter and stir the batter well. Now the kanchipuram idly batter is ready. Grease the idli plates with oil. Place roasted cahsews in each mould. 

  7. Pour the idly batter in the idly plates and steam cook it in pressure cooker for about 10 minutes. Allow the pressure to release and then take the idli plates and allow it to cool and then using a wet spoon, remove the idli from the mould and keep it in plate. 

  8. We can also cook these idli in a cake tin or a flat bowl. Take a flat bowl or cake tin and grease it with oil. Pour the kanchipuram idli batter into it till half of its capacity. Steam cook it for 10 minutes. Allow the pressure to fully release and then remove the cake tin and allow it to cool off. Cooking of Idly will take more time than normal idly. Also allow it to fully cool off before cutting the idli.

  9. Using a knife, loosen the edges and gently flip it off on a flat plate. Cut the idli into desired shapes and relish with your favourite side dishes. 

  10. Delicious Kanchipuram Idli is now ready to serve. Serve with Hot Kara Chutneymilagai podi (gun powder) , chutneys and sambar
  11. Kanchipuram Idli
    Kanchipuram Idli

Post a Comment

looks really soft & inviting- good recipe !

Love to have this anytime....


recipes are good. why don't you have the same in tamil also

If it is traditional there is no cashew. Please say you have 'improved' it, unless you are ignorant

When someone has took pains to write all this please don tel any negative comments

Stubbus kitchen recipes will never fail

please never make negative comments .this site has huge followers

hi, i just love this.....i make it regularly..also known as 'kudalai' idli as it is made in dhonnais (ilai cups). one other must ingredient i add it karuvEppilai generously.... pieces of curry leaves on top of the idli maavu and pour the hot ghee over that so the flavor accentuates. also, i heat the ghee and add it over sukku powder, cumin and pepper coarsely crushed powders. and the gingelly/sesame seeds oil, i dont heat it up...raw oil dhaan...well, ovvoruthar veetla oru recipe..with minor alterations. end result, happy stomachs ;)

Your recipes are very good. Please give some easy recipes for the snack box of school going kids. My kids (5 years, twins) don't like noodles. macroni etc..

Looks amazing. I had thought Kanjeevaram idli's had moong dal in them because the ones I ate in Chennai were pale greenish in colour. Interesting to see there's no moong involved. Thanks for a superb site.

idli looks heavenly..never ate it always thought it was difficult to make it but im tempted to do it seeing this well explained recipe.

What's wrong with cashew... OMG😳

Love the idlis. Very soft and tempting

Good. I have made this recipe with more oil and a pinch of soda. This sounds healthier and interesting.

Pls can you tell me how much shld I add fenugreek seeds.

Can we grind rice and urad dal together in grinder or separately?



{facebook#https://www.facebook.com/subbuskitchen} {twitter#https://twitter.com/subbuskitchen} {google-plus#https://plus.google.com/115341265074992717262} {pinterest#https://uk.pinterest.com/subbalakshmi/} {youtube#https://www.youtube.com/channel/UCla9LAE6rFUfNOT-OftJkQg} {instagram#https://www.instagram.com/subbuskitchen/}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget