Kanchipuram Idli

Kanchipuram  Idli is a popular Idli that is originated from tamilnadu –Kanchipuram  Varadaraja swamy Temple’s madapalli. This special Idli  is served  as a Prasad in Varadaraja Swamy Temple. Originally the idlis are cooked in bamboo casing lined with dried mandharai leaves. The mandharai  leaves add to the flavour of the idlis. You can use a greased tumbler or a flat based round vessel or you can steam them in the regular idli plates. Instead of making regular Idli we can try this Kanchipuram Idli. The flavour of cumin,pepper along with ginger makes the Idli really wonderful.

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Kanchipuram Idli made in Idli  plates


Kanchipuram Idli made in steel tumblers


½ cup  Urad Dhal

½ cup  Idli Rice

½ cup Raw Rice

Salt to taste

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For  tempering

1tbsp Grated   ginger/dried ginger powder

1tbsp Crushed peppercorns

2 tsp Cumin seed

2 tbsp Ghee

few Curry leaves


Soak the rice and urad dhal separately in water for 2 hours

Rinse and drain the water and gind the rice and urad dhal separately

Now mix both the batter very well

Leave the batter for 6-7 hours or overnight to ferment

Now add ginger powder/grated ginger  to the batter and mix well

Pulse the pepper and cumin coarsely in a mixer

Add   2tbsp of ghee to a pan.

Add curryleaves, cumin-pepper powder and fry for 10 second

Add this mixture to the batter and stir well.

Now the kanchipuram Idli batter is ready

Pour the batter in the greased idli plaes and steam for 10 minutes

Then take the idli plates out and allow it to cool

Using a wet spoon remove the idli from the mould

Serve it with milagai podi, chutney or sambar


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