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!
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.
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!
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
Curry LeavesFew
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 130Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
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.
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?
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.
looks really soft & inviting- good recipe !
Love to have this anytime….
http://recipe-excavator.blogspot.com
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
What's wrong with cashew… OMG????
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.
Love the idlis. Very soft and tempting
perfect..enjoyed it
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.
Use 1 Teaspoon of Fenugreek Seeds
Can we grind rice and urad dal together in grinder or separately?
do you pressure cook the idli in the cake pan? or do you steam them in idli cooker?
Why pressure cook? I thought you only steam it. You say release the pressure…am confused
yes its only steam cook. I corrected the recipe. Thanks
Can we grind rice and urad dal together in grinder or separately?
separate will be recommended. urad dal batter if ground separately will be more fluffy and light.
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?
This idli should be soft as regular idli. Was it fermented nicely? Fermentation helps with the softness and less dense of the idli.
One question. Is it necessary to use parboiled rice. I don’t have parboiled rice.
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.
Great presentation, easy to follow. Thanks a lot.
Thank you so much 🙏😊