Kanchipuram Idli
a Healthy South Indian Breakfast!

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Adjust Servings:
For Batter
1 Cup Raw Rice 1 Cup - 250ml
1 Cup Parboiled Rice (Puzhungal Rice)
1 Cup Whole Urad Dal
0.25 Teaspoon Fenugreek seeds
As Needed Salt
Other Ingredients
1 Teaspoon Dry Ginger Powder (Sukku Powder)
1 Teaspoon Peppercorns
1 Teaspoon Cumin Seeds
10-12 Cashew
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
Few Curry Leaves

Nutritional information

3 g
20 g
5 g
1 g

An Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering!

  • Traditional Recipes


  • For Batter

  • For Tempering



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.

Video Making of Kanchipuram Idli

Kanchipuram Idli


  1. We can add 1/2 Cup of poha/aval/flattened rice along with rice which will make the Idli even more softer
  2. We can use greased tumbler, bowl or even cake tin for pouring the batter and do the usual steam cook
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2 hours

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.

12 hours

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

5 mins

Grinding Spice

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

5 mins

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.

2 mins

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 cahsews in each mould.

12 mins

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.

5 mins

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.

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!

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21 Comments Hide Comments

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 😉

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.

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