https://www.subbuskitchen.com
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Home
  • All Recipes
  • Kanchipuram Idli

Kanchipuram Idli

Posted on Dec 7th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
4.6 from 5 votes
Kanchipuram Idli, an Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering. The ginger powder adds a wonderful flavor to the idli along with crushed pepper-cumin. Also generous amount of cashews makes this Idli more interesting and appetizing!
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 16 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes

As the name suggests, Kanchipuram Idli is a popular Idli from Kanchipuram, a small town in TamilNadu. Kanchipuram is not only famous for Silk Sarees but also for this special Idli. This special Idli is a offered as a Prasad in Varadaraja Swamy Temple, Kanchipuram. 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.

Along with the tempering, even the ratio of the rice to urad dal has a variation from the conventional Idli. Normally for the Idli, the ratio of urad dal to rice is 1:4. Some of us make it as 1:3. i.e for 1 cup of urad dal we take 4 cups / 3 cups of parboiled rice. We can also add Aval / Poha (Flattened Rice), which will make the idli more softer. For conventional Idli, I always take 3 cups if parboiled rice, 1 cup of poha and 1 cup of Urad dal. But here in Kanchipuram Idli, the ratio of rice to urad dal is 2:1. 1 cup of raw rice + 1 cup of parboiled rice : 1 cup of urad dal, so we don’t need to add poha. The idli will be softer.

Also for Kanchipuram Idli there is another uniquess. Instead of using the conventional Idli plates, we can use any flat bottomed pan like tumbler, bowl, cake tin etc. Its generally served like a cake piece. The best sidedish or accompaniment for Kanchipuram Idli is Kara Chutney.  Kara Chutney is a piping hot spicy chutney made with Tomato, Onions and red chili. This is a best combo for a nice morning.

Recipe Card for Kanchipuram Idli

Kanchipuram Idli Recipe
Pin Recipe

Kanchipuram Idli Recipe

Course: Breakfast Dishes
Cuisine: Indian, Tamilnadu
Equipments Needed
  • Mixer Grinder
Prep Time: 3 minutes
Cook Time: 30 minutes
Total Time: 16 minutes
Servings: 7 people
Calories: 130kcal
Author: Sowmya Venkatachalam
Kanchipuram Idli, an Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering. The ginger powder adds a wonderful flavor to the idli along with crushed pepper-cumin. Also generous amount of cashews makes this Idli more interesting and appetizing!
Print Recipe

Ingredients

For Batter

  • 1 cup Raw Rice 1 Cup = 250ml
  • 1 cup Parboiled Rice (Puzhungal Rice)
  • 1 cup Whole Urad Dal
  • 0.25 tsp Fenugreek seeds
  • Salt As Needed
  • 1 tsp Dry Ginger Powder (Sukku Powder)
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • Cashew 10-12

For Tempering

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • Curry Leaves Few

Instructions 

Soaking Rice & Urad Dal

  • Soak the rice and urdal separately in water for atleast 2 hours. Add fenugreek seeds along with Urad Dal.

Grinding Process

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

Fermentation Process

  • 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

Grinding Spice

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

Tempering Process

  • 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.

Final Preparation of Batter

  • 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 cashews in each mould.

Steam Cooking Process

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

Cut & Serve!

  • 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. 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

Serve Hot!

  • Delicious Kanchipuram Idli is now ready to serve. Serve with Hot Kara Chutney, milagai podi (gun powder) , chutneys and sambar.

Video

Nutritional Info

Nutrition Facts
Kanchipuram Idli Recipe
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Instructions with Step by step Pictures:

  • Soak the rice and urdal separately in water for atleast 2 hours. Add fenugreek seeds along with uriddal.
  • Rinse and drain the water and grind the rice and urdal in grinder to a thick batter. The batter should not be so smooth.
  • 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
  • To the batter, add ginger powder and mix well. Grind the pepper and cumin seeds in a mixer and keep this aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Delicious Kanchipuram Idli is now ready to serve. Serve with Hot Kara Chutney, milagai podi (gun powder) , chutneys and sambar.
Kanchipuram Idli
Kanchipuram Idli

 

(Visited 14,518 times, 7 visits today)

Related Posts:

  • Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
    Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper…
  • Azhagar Kovil Dosai | Black Gram Dosa
    Azhagar Kovil Dosai | Black Gram Dosa
  • Lemon Ginger Rasam | Inji Elumichai Rasam
    Lemon Ginger Rasam | Inji Elumichai Rasam
  • Kanchipuram Rava Upma
    Kanchipuram Rava Upma
  • Madapalli Puliyodharai | Temple Style Tamarind Rice
    Madapalli Puliyodharai | Temple Style Tamarind Rice
  • 4 Best Oats Smoothies Recipe
    4 Best Oats Smoothies Recipe
  • Homemade Healthy Mix Powder | Sathu Mavu Kanji Podi | Sathu Mavu Ladoo
    Homemade Healthy Mix Powder | Sathu Mavu Kanji Podi | Sathu…
  • Adhirasam
    Adhirasam
  • Idli Recipes
  • popular

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

29 Comments Hide Comments

Priya Sreeram says:
March 11, 2011 at 1:58 pm

looks really soft & inviting- good recipe !

Reply
Sangeetha Nambi says:
June 27, 2012 at 9:20 am

Love to have this anytime….

http://recipe-excavator.blogspot.com

Reply
PS says:
August 6, 2012 at 5:01 am

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

Reply
Anonymous says:
October 13, 2012 at 9:42 pm

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

Reply
Anonymous says:
May 30, 2015 at 10:47 pm

What's wrong with cashew… OMG????

Reply
Anonymous says:
November 5, 2012 at 2:06 pm

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

Reply
Anonymous says:
January 18, 2013 at 6:11 pm

Stubbus kitchen recipes will never fail

Reply
Anonymous says:
January 18, 2013 at 6:14 pm

please never make negative comments .this site has huge followers

Reply
Mala kasthurirangan says:
May 17, 2013 at 11:01 am

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 😉

Reply
Lakshmi Sairam says:
May 19, 2013 at 3:37 pm

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..

Reply
radha says:
December 31, 2013 at 8:44 pm

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.

Reply
Divs says:
December 17, 2014 at 11:19 am

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.

Reply
Kushi S says:
June 1, 2015 at 2:05 am

Love the idlis. Very soft and tempting

Reply
Bharathi Ganesan says:
April 6, 2016 at 3:51 am

perfect..enjoyed it

Reply
Ram's Blog World says:
August 1, 2016 at 2:04 am

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

Reply
Anonymous says:
August 1, 2016 at 1:33 pm

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

Reply
subbuskitchen says:
August 1, 2016 at 7:41 pm

Use 1 Teaspoon of Fenugreek Seeds

Reply
Anonymous says:
November 8, 2016 at 4:51 am

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

Reply
Anonymous says:
November 14, 2017 at 5:39 pm

do you pressure cook the idli in the cake pan? or do you steam them in idli cooker?

Reply
Shankari says:
November 24, 2019 at 8:04 am

Why pressure cook? I thought you only steam it. You say release the pressure…am confused

Reply
Sowmya Venkatachalam says:
November 27, 2019 at 1:46 am

yes its only steam cook. I corrected the recipe. Thanks

Reply
Padmini says:
April 30, 2021 at 10:38 pm

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

Reply
Sowmya Venkatachalam says:
May 1, 2021 at 6:47 am

separate will be recommended. urad dal batter if ground separately will be more fluffy and light.

Reply
Kavita says:
May 2, 2021 at 10:34 am

Thanks for the recipe. I tried it out and it came out quite well. Just one question: I guess this idli is supposed to be denser than the regular one, but mine also came out a bit harder. I tested a few times to check for doneness, and when the knife came out clean I switched the stove off (about 12 minutes). Is it supposed to be a bit hard or did I over-steam it?

Reply
Sowmya Venkatachalam says:
May 3, 2021 at 6:58 am

This idli should be soft as regular idli. Was it fermented nicely? Fermentation helps with the softness and less dense of the idli.

Reply
Chari says:
June 28, 2021 at 8:58 am

One question. Is it necessary to use parboiled rice. I don’t have parboiled rice.

Reply
Sowmya Venkatachalam says:
June 29, 2021 at 6:04 am

Raw rice makes the idli very dry. Parboiled gives a softness to idli. Try making with raw rice and also add poha to compensate the dryness. Use 1/2 cup of poha.

Reply
Sunila Arur. says:
February 25, 2022 at 6:03 pm

5 stars
Great presentation, easy to follow. Thanks a lot.

Reply
Sowmya Venkatachalam says:
February 27, 2022 at 9:33 pm

Thank you so much 🙏😊

Reply

Add Your Comment Cancel reply

Recipe Rating




About Us

About Us

We love Cooking & Blogging. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. The objective of this blog is to Inspire to Cook.

Categories

Breakfast Dishes

Breakfast Dishes

Indian Bread

Indian Bread

Kuzhambu

Kuzhambu

Rasam

Rasam

Rice varieties

Rice varieties

Snacks

Snacks

Sweet Varieties

Sweet Varieties

Veg Gravies

Veg Gravies

Popular Posts

  • Kalyana Urulaikizhangu Kara Curry Recipe | Potato Kara Curry | Potato Podi CurryKalyana Urulaikizhangu Kara Curry Recipe | Potato… (1,987)
  • Tomato Dosa Recipe | Thakkali Dosai RecipeTomato Dosa Recipe | Thakkali Dosai Recipe (1,742)
  • Mullu Thenguzhal Recipe | Mullu Muruku Recipe | Magizhampoo Murukku RecipeMullu Thenguzhal Recipe | Mullu Muruku Recipe |… (1,476)
  • Idli Podi Recipe | Idli Milagai Podi Recipe | Gunpowder RecipeIdli Podi Recipe | Idli Milagai Podi Recipe |… (899)
  • Beans Paruppu Usili Recipe | Paruppu Usili RecipeBeans Paruppu Usili Recipe | Paruppu Usili Recipe (882)

Subscribe to our mailing list

* indicates required

Archives

Popular Tags

Accompaniment (25) Bachelor Recipes (197) Beat the Heat (37) Christmas (25) Desserts (30) Dinner Recipes (26) Diwali (36) Diwali popular sweets (31) Diwali Snacks (38) Diwali Sweets (80) Dosa Recipes (26) Dry Curries (48) easy Diwali Sweets (28) Easy Sweets and Snacks (27) Evening Tiffin (34) Festival Recipes (37) Healthy Recipes (164) Kids Lunch Box Recipes (43) Lunch Box Recipes (45) Lunch Menu Ideas (42) Milk Sweets (25) Millets Recipes (33) Navrathri (34) Neivedhyam Dishes (52) No Onion No Garlic Recipes (156) NorthIndian Dishes (69) Onam Special Recipes (34) Paneer Recipes (43) Party Recipes (44) Party Snack (26) Payasam (25) Potluck rice varieties (46) Quick and Easy Diwali Sweets & Snacks (30) Quick Breakfast Dishes (49) Restaurant Style Recipes (35) Sambar Recipes (23) Sidedish for Breakfast (51) Signature Recipes (40) Spinach (31) Tea Time Snack (46) Traditional Breakfast Dishes (34) Traditional Diwali Recipes (23) Traditional Recipes (188) Travel Recipes (24) Video Recipes (258)

Tags

Accompaniment Bachelor Recipes Beat the Heat Christmas Desserts Dinner Recipes Diwali Diwali popular sweets Diwali Snacks Diwali Sweets Dosa Recipes Dry Curries easy Diwali Sweets Easy Sweets and Snacks Evening Tiffin Festival Recipes Healthy Recipes Kids Lunch Box Recipes Lunch Box Recipes Lunch Menu Ideas Milk Sweets Millets Recipes Navrathri Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Onam Special Recipes Paneer Recipes Party Recipes Party Snack Payasam Potluck rice varieties Quick and Easy Diwali Sweets & Snacks Quick Breakfast Dishes Restaurant Style Recipes Sambar Recipes Sidedish for Breakfast Signature Recipes Spinach Tea Time Snack Traditional Breakfast Dishes Traditional Diwali Recipes Traditional Recipes Travel Recipes Video Recipes

Categories

  • Privacy Policy
  • About Us

SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG

  • 6455