Kanchipuram Idli Recipe | How to make Kancheepuram Idli

Kancheepuram Idli as the name goes is from Kancheepuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idli is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.

This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.

Soaking Time : 5-6 hours.
Cooking Time : 20 min.
Fermenting Time : 10 hours or overnight.
Preparation Time : 10 min.
Cuisine : Tamil Nadu

Ingredients needed

Boiled rice - 200 gms
Raw rice - 100
Urud dal - 150
Fenugreek - 5 gms
Cooking soda - 1/2 tsp
Salt to taste

For seasoning

Pepper corns - 1 tsp
Ginger - 1 inch
Bengal gram - 2 tsp
Black dal / Urad Dal - 2 tsp
Curry leaves
Cashew nuts - 10
Coriander leaves
Oil - 1 tsp

Kancheepuram Idli

Method to prepare:

Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.

Let it ferment for 10 hrs or overnight.

Add cooking soda and salt atleast an hour before cooking,

In a kadai, add 1 tsp, and roast all the items for seasoning. Add to the batter.

Take small tumbles to be used as molds and pour the batter into it and cook for 15- 20 mins.

Kanchipuram Idli

Once done, remove and serve with Kanchipuram Podi which is specially made for this.