Kanchipuram Idli | How to make Kanchipuram Idli

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By Menaga Sathia
Created on 11th May 2016
  • Kanchipuram Idli, How to make Kanchipuram Idli
Kanchipuram Idliby Menaga Sathia
  • Kanchipuram Idli | How to make Kanchipuram Idli (19 likes)

  • 1 review
    Rate It!
  • By Menaga Sathia
    Created on 11th May 2016

About Kanchipuram Idli

Kanchipuram idli is a very popular South Indian idli seasoned with pepper & jeera. It can be had for breakfast or dinner

Kanchipuram Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kanchipuram Idli is just mouth-watering. This amazing recipe is provided by Menaga Sathia. Be it kids or adults, no one can resist this delicious dish. How to make Kanchipuram Idli is a question which arises in people's mind quite often. So, this simple step by step Kanchipuram Idli recipe by Menaga Sathia. Kanchipuram Idli can even be tried by beginners. A few secret ingredients in Kanchipuram Idli just makes it the way it is served in restaurants. Kanchipuram Idli can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kanchipuram Idli.

  • Prep Time8Hours
  • Cook Time15mins
  • Serves3People

Video for key ingredients

  • How to make Idli/Dosa Batter

Kanchipuram Idli

Ingredients to make Kanchipuram Idli

  • Idli Rice / Par boiled Rice - 1 cup
  • Raw rice -1 cup
  • Whole white urad dal -1 cup
  • Methi seeds -1/4 tspn
  • Salt -to taste
  • Dry ginger powder -1 tsp
  • Ghee- 2 tspn
  • For Seasoning
  • Gingelly oil - 2 tspn
  • Pepper - 1 tspn (slightly crushed)
  • Jeera -1 tspn
  • Curry leaves -2 sprig
  • Cashew nuts -10
  • Hing -1/4 tspn

How to make Kanchipuram Idli

  1. Soak the rice (Both idli rice and raw rice) and urad dal and methi seeds separately for 5 hrs.
  2. Grind urad dal and methi seeds together until light and fluffy.Grind rice to a slightly coarse paste like rava. Mix both the batter with salt .
  3. The consisitency of batter should neither be thin nor thin.Leave the batter in warm place 6-7 hrs or overnight to ferment. Now our batter is ready, before making the idli the batter is mixed with ghee and dry ginger powder.
  4. Heat oil in a small pan temper the ingredients for seasoning and add the seasoning to the batter and mix well gently but dont over mix.
  5. Boil water in a idli pot and I used my small tiffin box, greased with ghee. Pour the batter to it 1 and 1/2 inches height.
  6. Steam for 10-15 mins until the toothpick / knife inserted comes out clean. Let it cool down for 5 mins.
  7. Using a knife loosen the edges and gently flip it off on a plate. Cut the idli into desired shapes.
  8. Serve hot with Coconut chutney and Idli podi.
My Tip: *Generally these mixture can be steamed in idli pots placed in kudalai leaves or mandarai leaves.But you can use normal idli plates too. *Dont avoid methi seeds else the taste must be different.

Reviews for Kanchipuram Idli (1)

priya kocher2 years ago
I will try tomorrow
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