What is Kanchipuram Idli?
Kanchipuram Idli, a traditional dish from Tamil Nadu, is a spiced, steamed rice cake known for its unique blend of cumin, pepper, and ginger, offering a savoury twist on the traditional Idli.
Origins of Kanchipuram Idli
Kanchipuram Idli originates from the temple town of Kanchipuram in Tamil Nadu, a historic city known for its temples and vibrant cuisine. The idli is believed to have been created by temple cooks who incorporated a special blend of spices into the traditional idli batter, making it distinctively aromatic and savory. It has been a part of South Indian cuisine for centuries, often served as a ritual offering in temples and later enjoyed as a popular snack or breakfast dish. At the temple, the entire batter of 3-3.5 kgs are tempered in one huge mandhara elai (leaf-lined) container, steamed for a good 60 minutes and then cut into roundels and served as prasadam.
Kanjeevaram Idli also known as Kovil Idli or Kanchipuram Idli is a huge deal at home and while I was making it , I remembered my dad a lot. He loved this whenever it was made – and surprisingly my husband also loves it. My MIL used to make this differently with black whole urad dal (with the skin on) and in a large portion (almost like a HUGE cake or in tubular forms which need to be cut and served).
I have steamed them in individual cups which makes portion size very easy.
2 methods for making Kanchipuram Idli
I have shown two different versions today (ingredients slightly vary), but the taste is almost similar. Method 2 is super simple, beginner friendly with just 3-4 ingredients and yields a better, softer version of the idli (IMHO).
Today’s Idli (made with method 2) was very well received even by my Idli-fans family . It was soft and spicy and just perfect with sambhar and chutney. On its own, it’s so good, you can have it as is or just with molagapudi (fiery gun powder) with sesame oil.
My personal preference is to have these piping hot with a dollop of ghee – just ghee and these spicy idlis is a match made in heaven.
The Tempering though (which is a key in Kanchipuram Idly) is the same for these 2 methods. You can follow whichever method you wish – either way you will fall in love with this soft, steamed beauties.
Other varieties of Idli you may like on the blog:
Jowar Idli | Sorghum Idli ~ How to make Jonna Idly
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.
Check out this recipe
Bidadi Thatte Idli
Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
Check out this recipe
Red Rice Idli | GF and Vegan | Diabetic friendly recipes
Red Rice Idli are steamed idlis made with unpolished red rice, whole black gram and salt. Low in GI and high in , these are perfect for diabetics and weight watchers
Check out this recipe
Sabbakki Idli | Sago Idli | Sabudana Idli
Sabbakki Idli or Sago Idli is a no grind, easy to make Idli using Tapioca / sago pearls. Tastes delicious with any spicy chutney or Sambar.
Check out this recipe
Basic Idli recipe | South Indian Idli| How to make Soft Idli
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
Check out this recipe
Ragi Idli | Finger Millet Idli using Whole ragi grains
Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
Check out this recipe
Ingredients for Kanchipuram Idli (Method 1)
- 1 cup Raw rice
- 1 cup Idli rice
- 1 cup Whole urad dal (without skin)
- 1 tsp Salt
- 1/4 cup Channa dal (See Notes below for details)
- 2 tsp Fresh coconut – cut into tiny bits (you may also use fresh or frozen grated coconut)
Ingredients for Kanchipuram Idli (Method 2)
- 1 cup Urad Dal (heaped, whole urad dal)
- 2 cups Idli Rava (Homemade or store bought)
- 1.5 tsp Salt
- 1/4 cup Yogurt
- 1 TBSP ghee (makes it super soft)
- 1 TBSP Oil (don’t skip)
Tempering (common to both the methods)
- 2 tsp Ghee (don’t skip unless you have a diary allergy or are vegan : this gives the ultimate flavour)
- 2 TBSP Sesame oil
- 1 TBSP Dry GInger powder (sub with grated fresh ginger if you don’t have it on hand)
- 2 tsp Cumin (Jeera)
- 1 tsp Black Pepper
- 1 sprig Curry leaves
- 2 tsp Cashewnuts (optional, skip for nut allergy.
How to make Kanchipuram Idlis
Kanchipuram Idlis using Method 1
- Wash and Soak the dals and rice separately for 6-8 hours. Grind dal first to a smooth fluffy batter. Remove . Add the rice and grind slightly coarsely. Mix the dal and rice mixtures and beat well with your hand for 6-7 mins. Add salt and mix well.
- Ferment overnight or for 10/12 hours till nicely risen.
- Grease the idli moulds and keep the idli pot with adequate water for steaming.
- Meanwhile prepare the topping- heat oil or ghee(pref.) , fry cashew nuts and all other toppings one by one. Add to the required portion of the fermented batter and stir well. Add the boiled channa dal and coconut too. Add a pinch of salt to a portion of the batter to balance the heat from the ginger and the pepper and compensate for the addition of the boiled channa dal and coconut. Beat well.
- Keep aside a tsp of the topping to line the idli trays.
- Place the seasoning / topping at the bottom of the idli moulds (you may even use greased stainless steel ramekins / katoris to Make the idlis – the steaming time would increase a bit).
- Pour a ladleful of the seasoned batter. Steam for 10-12 mins till soft and done
- Cool for 2 minutes and demould
- Serve hot with ghee, idli molagapudi , any chutney and / or sambhar:
- But you can take my word that this is so good n spicy it hardly needs any accompaniment 🙂
- Do try and let me know how it worked for you 🙂
How to make Kanchipuram Idli (Method 2) – refer Video below
- Wash and soak Urad dal for 5 hours
- At the same time, wash and soak the Idli rava for 5-6 hours
- At the end of the 5-6 hours, drain all the water from the urad dal and grind to a smooth, fluffy batter.
- Squeeze out all the water from the Idli rava and add to the urad dal batter.
- With clean hands, whisk the batter with some salt for a good 4-5 minutes – this gives the natural fermentation a boost.
- Ferment overnight or for atleast 8-9 hours.
- The next morning (or after 9 hours), ladle out a portion of the batter.
- Add the ghee and oil to it, and the curd mentioned in the recipe (method 2 above)
- Mix it well, and let it sit for 1/2 hour.
- Make the tempering with ghee, oil, curry leaves, crushed cumin, black pepper, dry ginger powder (chukku podi).
- Mix well, ladle out these into greased steaming katoris / steel tumblers
- Steam for 13-14 mins, mine was done by 13 minutes.
- Cool for a good 3-4 minutes before unmoulding.
- Serve hot with a dollop of ghee, coconut chutney and / or sambhar.
Tips and tricks to make soft Kanchipuram Idli
- The batter above will make 20-25 medium sized idlis (normal ones)
- Take out as much fermented batter as you want to add curd and tempering to make the Idlis, do not add tempering to all batter at once.
- Use whole urad dal for best results.
- In Method 1, don’t cook the channa dal to mushy consistency. It has to hold when cooked and turn soft when pressed between the thumb and forefinger.
- Idli rava can be storebought or homemade.
- If making this in a very tropical climate, add less curd and fermentation time also will come down.
- You can use a mixture of oil and ghee to do the tempering or use only either one. Ghee gives that distinct flavour.
- After steaming (in either method), let them cool for 3-4 minutes before unmoulding.
- If you don’t have access to dry ginger powder / saunth powder, add fresh ginger for a slightly different mouthfeel.
How to make Kanchipuram Idli | Kovil Idli | Kancheepuram Idli
Kanchipuram Idli, a traditional dish from Tamil Nadu, is a spiced, steamed rice cake known for its unique blend of cumin, pepper, and ginger, offering a savory twist on the traditional Idli.
Equipment
- Pots and Pans
- Wet Grinder
- Steamer (sub with Pressure cooker without the whistle on)
Ingredients
Ingredients for Kanchipuram Idli (Method 1)
- 1 cup Raw rice
- 1 cup Idli rice
- 1 cup Whole urad dal without skin
- 1 tsp Salt
- 1/4 cup Channa dal See Notes below for details
- 2 tsp Fresh coconut – cut into tiny bits you may also use fresh or frozen grated coconut
Ingredients for Kanchipuram Idli (Method 2)
- 1 cup Urad Dal whole and heaped cup
- 2 cups Idli Rava Homemade or store bought
- 1.5 tsp Salt
- 1/4 cup Yogurt
- 1 TBSP ghee makes it super soft
- 1 TBSP Oil don’t skip
Tempering (common to both the methods)
- 2 tsp Ghee don’t skip unless you have a diary allergy or are vegan : this gives the ultimate flavour
- 2 TBSP Sesame oil
- 1 TBSP Dry GInger powder sub with grated fresh ginger if you don’t have it on hand
- 2 tsp Cumin Jeera
- 1 tsp Black Pepper
- 1 sprig Curry leaves
- 2 tsp Cashewnuts (optional skip for nut allergy.
Instructions
Kanchipuram Idlis using Method 1
- Wash and Soak the dals and rice separately for 6-8 hours. Grind dal first to a smooth fluffy batter. Remove . Add the rice and grind slightly coarsely. Mix the dal and rice mixtures and beat well with your hand for 6-7 mins. Add salt and mix well.
- Ferment overnight or for 10/12 hours till nicely risen.
- Grease the idli moulds and keep the idli pot with adequate water for steaming.
- Meanwhile prepare the topping- heat oil or ghee(pref.) , fry cashew nuts and all other toppings one by one. Add to the required portion of the fermented batter and stir well. Add the boiled channa dal and coconut too. Add a pinch of salt to a portion of the batter to balance the heat from the ginger and the pepper and compensate for the addition of the boiled channa dal and coconut. Beat well.
- Keep aside a tsp of the topping to line the idli trays.
- Place the seasoning / topping at the bottom of the idli moulds (you may even use greased stainless steel ramekins / katoris to Make the idlis – the steaming time would increase a bit).
- Pour a ladleful of the seasoned batter. Steam for 10-12 mins till soft and done
- Cool for 2 minutes and demould
- Serve hot with ghee, idli molagapudi , any chutney and / or sambhar:
- But you can take my word that this is so good n spicy it hardly needs any accompaniment 🙂
- Do try and let me know how it worked for you 🙂
How to make Kanchipuram Idli (Method 2) – refer Video below
- Wash and soak Urad dal for 5 hours
- At the same time, wash and soak the Idli rava for 5-6 hours
- At the end of the 5-6 hours, drain all the water from the urad dal and grind to a smooth, fluffy batter.
- Squeeze out all the water from the Idli rava and add to the urad dal batter.
- With clean hands, whisk the batter with some salt for a good 4-5 minutes – this gives the natural fermentation a boost.
- Ferment overnight or for atleast 8-9 hours.
- The next morning (or after 9 hours), ladle out a portion of the batter.
- Add the ghee and oil to it, and the curd mentioned in the recipe (method 2 above)
- Mix it well, and let it sit for 1/2 hour.
- Make the tempering with ghee, oil, curry leaves, crushed cumin, black pepper, dry ginger powder (chukku podi).
- Mix well, ladle out these into greased steaming katoris / steel tumblers
- Steam for 13-14 mins, mine was done by 13 minutes.
- Cool for a good 3-4 minutes before unmoulding.
- Serve hot with a dollop of ghee, coconut chuntey and / or sambhar.
Video
Notes
Tips and tricks to make soft Kanchipuram Idli
- The batter above will make 20-25 medium sized idlis (normal ones)
- Take out as much fermented batter as you want to add curd and tempering to make the Idlis, do not add tempering to all batter at once.
- Use whole urad dal for best results.
- In Method 1, don’t cook the channa dal to mushy consistency. It has to hold when cooked and turn soft when pressed between the thumb and forefinger.
- Idli rava can be storebought or homemade.
- If making this in a very tropical climate, add less curd and fermentation time also will come down.
- You can use a mixture of oil and ghee to do the tempering or use only either one. Ghee gives that distinct flavour.
- After steaming (in either method), let them cool for 3-4 minutes before unmoulding.
- If you don’t have access to dry ginger powder / saunth powder, add fresh ginger for a slightly different mouthfeel.
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Soft and spongy idli.. I always wanted to try this out in home and was skeptic about it being made in tumblers. Now that i got a perfect recipe!!
We love kanchipuram idlis and always make it in small tumblers..this is such fantastic dish right!..looks so inviting..
It's breakfast time here and you are killing me with those idlis. 🙂 And that onion sambar, chance ella. arumai
I am yet to make kanchipuram idli. This looks amazing with sambhar.
My mom also makes it like a large cake. This one has turned out so soft and spongy. Looks fabulous and very tempting
I have never tried this idli , and I must try these different versions . The cake version also sounds very interesting , looking forward to that and btw this idli rocks ! I am drooling over it and would not mind having it for breakfast .
I love kancheevaram idlis. They are so yum and the pepper gives it an unique flavour. Love your idlis paired up with sambar. I once made it in ramekins.
I am yet to eat these let alone try them. Must try making a small batch. You are tempting me Kalyani.
Soft and spongy idlys,love to have it with chutney powder and mint chutney..
Who will say no to this excellent flavoursome rich idlis, i love it to the core.you are tempting me.
I love Kancheepuram idlis. Those hidden channa dal is my delight. – Anlet Prince (www.Annslittlecorner.com)
My MIL made it this time. Before that Amma had made it as well. I liked both the versions but never paid attention to how it's prepared. Now I have a source here if I want to try it myself:-)
The Kancheepuram idlis have turned out marvelous and thanks a lot for the mention. I am looking forward to the variations that you have mentioned.
Thank u Sandhya ! we enjoyed it a lot too ! 🙂
I thought kanchivuram idlis are made in big plates. The idlis look very rich. Nice presentation
I am always fascinated with Kanjeevaram Idlis just like kanjeevaram sarees.. love both of them.. haven’t yet tried making kanjeevaram idlis yet .. your recipe sounds easy and Idlis looks so soft and spongy!!
My all time favourite, I remember the first time I had it in India many years ago I was so fascinated with how it is steamed in a banana leaf. Haven’t tried making it at home but now with your recipe, will be trying it out soon. I actually prefer the fresh ginger taste as opposed to the powder version.
THanks Mayuri. You can try steaming these in steel katoris too.