Kanchipuram idli

Few days back, when I posted a recipe for Kanchipuram dosa, many of you mentioned about this idli. Then I saw this recipe in my diary. I am not sure if it is authentic, but I liked these idlis very much. I saw this recipe in one of the TV shows in India.

These idlis have a distinct taste of cumin seeds, ginger and pepper. This tastes very good with onion chutney. Ever since I tasted these, it has become a regular at my home.

Ingredients:
1 cup urad daal
1 cup rice
1 cup boiled rice
1 tea spn finely chopped ginger
1/2 tea spn cumin seeds
1/2 tea spn pepper (I used pepper powder)
1 tbl spn cashew pieces
1 tbl spn yogurt/curd
5-6 curry leaves
1-2 tea spn ghee
Salt
Oil

Method:
Soak rices and daal seperately for 5-6hrs. Grind daal to a very smoothe paste. Grind rice to a coarse paste. Mix both. Add ginger, cumin seeds, pepper, cashew pieces, yogurt/curd, curry leaves cut into big pieces, warm ghee, salt. Keep overnight for fermentation(see idli post for fermentation instructions).
Grease the idli plates with oil. Pour the batter in idli moulds and steam them.
Serve hot.

Serves : 4-5
Preparation time : 30mins (excluding standing time)

40 Comments for “Kanchipuram idli”

Aruna Pai

says:

What a coincidence. I have made the idli batter ready for tomm. I started making idlis using rice instd of idli rawa. I am going to try this tommorrow but with a little difference. I will have to add the seasoning tomorrow. Never tried this before although eaten it at many places. Thanks for posting.

pelicano

says:

I’ve never had these…I think I’m missing something wonderful though, and will make these soon. Thanks Shilpa.

says:

Oh! I just made the usual plain idli’s today. Wish I had read ur recipe before making those. The speciality of rava idlis in rice-urad combination. Good one.

Suma

says:

Hi Shilpa,

This sounds so simple ………….i gave it a try yesterday and YES this recipe is for keeps!!! Simply delicious!

Ashwini

says:

In this reciepe you have mentioned about the boiled rice, but u didnt say when to mix it. Should the boiled rice be soaked in water and be added or can it be added directly to the dove… Pls guide me on this

Saru

says:

Hi, I wd def try this one provided i cd find Boiled rice , secondly can we use Idli rava instead of rices and rest keep the same ingredients, pls help me out.

Shilpa

says:

Spice Lover, yes they ferment even though all ingredients are mixed in the night.

Ashwini, I have mentioned rices(both rices together) to be soaked in water.

Saru, yes you can use idli rava.

Vastevu

says:

last month, before I discovered your this website a couple of days ago, had read this Kanchipuram Idli recipe on back of Kalnirnaya Calendar (February (?) English version) and tried a couple of times , and loved it. You can eat without chutney, also. Even my wife tried once and like it, even though she is picky about among all amchigele recipes. I would love to try your method next weekend may be.

naresh

says:

hi shilpa how r u
i have microwave and i want to know about grill.
and i want to know about difference between microwave oven and stove connected oven which is good for baking .
thanks

Shilpa: Naresh, Please read about the conventional oven(that is connected to stove) and mocrowave oven.

naresh

says:

hi shilpa how r u.
i m looking for paneer teeka recipe and vegetable pizza .plss tell me how to make.
thanks vry much

Shilpa: Naresh, substitute chicken with paneer in chicken tikka recipe for paneer tikka. I will post pizza soon.

naresh

says:

hi shilpa thanks for reply me.
in garlic bread we wrap the bread with foil paper so we can put foil paper in the conventional stove it will no burn
thanks

naresh

says:

hi shilpa
how r u i want to know the recipe for khoya

Shilpa: Naresh, khoya is usually got by boiling milk for a very long time till only the solid remains. I will try out sometime and post it.

Btw..please put any recipe requests/questions in recipe request page on top of the blog, otherwise I wont be able to keep track of it. Thanks a lot.

Yashvi Batavia

says:

Hey cant we add chopped coriander too to the above mentioned recipe? i guess ive eaten somewhere kanchipuram idlis with coriander.. they taste as well as look fantastic!

swetha

says:

so far i ve tried many receipes from ur blog,wow,everything came out delicious!!!!!!!!! this is my first try for kanchee idli.which rice ve to use to soak in water(idli rice or the other one) and also boiled rice means boiled idli rice?

lakshmi

says:

this is my first try for kanchee idli.which rice ve to use to soak in water(idli rice or the other one) and also boiled rice means boiled idli rice?

chandra

says:

Thank u for the receip, and one suggesstion, instead of making idli in a plate, why can’t we use cooker containers and grease with oil and pour the batter in some quantity and let steam it and cut the idlis and serve hot.

Shilpa: Yes, we can use cooker containers. My mom makes idlis like that very often.

vidya vasu

says:

dear mam, your website is nice.i tried rava idli which came out well. i would like to know how long the kanchipuram idlis have to be steamed.

Shilpa: Same time as any other idlis

nirupama

says:

shilpa, perfect ingredients, coarsepepper powder and dried ginger along with curry leaves is the slight alteration to be made

nirupama

says:

shilpa, these idlis are called kudalai( oblong bamboo flower baskets) idlis as they are stemed in kudalais, In kanchipuram they are offered as prasadams to God. They taste divine and i always had the oppurtunity to taste them , whenever we go to kanchipuram when we were in chennai.

Nivedita

says:

Isnt it also made with a variation where you moult it in banana leaves? As in, put banana leaves at the bottom of the mould then put the batter and then put one piece on top of it too? Thats how i ate it at a restaurant and it tasted amazing. It can be done as a variation.

Niv

Archu

says:

Hi read ur recepie but u said rice is it idly rice or normal rice and boiled rice is again rice or idly rice. can u pls clarify As i liked ur recepie i would like to try …….

shradha

says:

dear shilpa,
i doubt about the rice u have mentioned.
1:-what kind of ”rice”, numb 2 ingredient in ur list.is it idli rice??
2:- what do u mean by boiled rice.is it par-boiled rice or cooked rice??
3:- the normal protion is 4:1,but for this idlis u have used 2:1,so will they ferment well??

plz reply.
regards
shraddha

mrs ramya giri

says:

hi,
i have ur kanjipura idli recipe..it came out very well..my hubby appreciated me alot..best wishes…..

bmniac

says:

This is an ancient dish, a prasadam in the temples and your recipe is not authentic. you have “improved” it by changing the ingredients and the result!
Do some research. It is not difficult

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