Kancheepuram Idli / Kanchivaram idli | How to make Kancheepuram Idli / Kanchivaram idli

4.9 from 7 reviews
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By Sandhya Ramakrishnan
Created on 19th May 2016
  • Kancheepuram Idli / Kanchivaram idli, How to make Kancheepuram Idli / Kanchivaram idli
Kancheepuram Idli / Kanchivaram idliby Sandhya Ramakrishnan
  • Kancheepuram Idli / Kanchivaram idli | How to make Kancheepuram Idli / Kanchivaram idli (63 likes)

  • 7 reviews
    Rate It!
  • By Sandhya Ramakrishnan
    Created on 19th May 2016

About Kancheepuram Idli / Kanchivaram idli

In the temple, since it is used as prasadam for the god, they only use raw rice and not idli rice. In the restaurants though, they use the combination of both the rice. I also decided the same and hence used the recipe from the Rama’s Café and Krishna Vilas, where they use equal quantities of raw rice and idli rice.

Kancheepuram Idli / Kanchivaram idli, a deliciously finger licking recipe to treat your family and friends. This recipe of Kancheepuram Idli / Kanchivaram idli by Sandhya Ramakrishnan will definitely help you in its preparation. The Kancheepuram Idli / Kanchivaram idli can be prepared within 15 minutes. The time taken for cooking Kancheepuram Idli / Kanchivaram idli is 18 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 32 people. The recipe details out how to make Kancheepuram Idli / Kanchivaram idli step by step. The detailed explanation makes Kancheepuram Idli / Kanchivaram idli so simple and easy that even beginners can try it out. The recipe for Kancheepuram Idli / Kanchivaram idli can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kancheepuram Idli / Kanchivaram idli from BetterButter.

  • Prep Time15mins
  • Cook Time18mins
  • Serves32People

Video for key ingredients

  • How to make Idli/Dosa Batter

Kancheepuram Idli / Kanchivaram idli

Ingredients to make Kancheepuram Idli / Kanchivaram idli

  • Raw Rice – 1 cup (I use Sona Masoori)
  • Idli Rice – 1 cup
  • Ullutham Paruppu / Urad dal – 1 cup
  • Vendhayam / Fenugreek seeds – 1 tsp
  • Sour yogurt – ½ cup
  • Salt – to taste
  • Oil or ghee – 3 tbsp (preferably gingelly oil, if using oil)
  • Kadugu / mustard seeds – 2 tsp
  • Kadalai paruppu / Chana dal – 3 tsp
  • Jeeragam / cumin seeds – 4 tsp
  • Milagu / Black Pepper – 3 tsp (crushed coarsely)
  • Curry leaves – a handful
  • Sukku powder / Dry ginger powder – 1 tsp
  • Asafetida – ½ tsp
  • Cashew nuts – few

How to make Kancheepuram Idli / Kanchivaram idli

  1. Wash and soak both the rice, urad dal and methi seeds together in water for about 4 hours.
  2. Using the wet grinder, grind the soaked rice and dal into a coarse batter. Add little water when grinding. The batter has to be thicker in consistency. Make sure you grind the batter coarser than you would for normal idli.
  3. Transfer the batter into a large container and add salt. Using your hands mix the batter well. My mother says that using hands to mix the batter helps in fermenting it better and quicker.
  4. Let the batter ferment until it has risen well (about double). It could take 8 to 24 hours depending on how cold it is. Mine took about 24 hours.
  5. Once the batter has fermented, add the sour yogurt to it and mix. This just helps in getting an additional layer of sourness. This could be skipped if you don’t have any.
  6. In a pan, heat the ghee or oil. I used a combination of both. Fry all the ingredients mentioned under the seasoning. Add this to the batter and mix gently to combine.
  7. Grease the idli plates or moulds and pour the batter. I just added a few cashew pieces and then poured the batter. I used small cups/bowls for few and idli mould for few. You could also use a deep plate to make the idli and then slice them.
  8. Steam the batter for about 15 to 18 minutes. The idli plates would be done in about 15 minutes, but the deeper the dish is, the longer it will take to cook. This idli takes longer than regular idlis to cook.
  9. Serve with milagai podi or chutney. The idli is quite spicy and flavourful and just the milagai podi was enough for us.

Reviews for Kancheepuram Idli / Kanchivaram idli (7)

Hema Shiva Kumara year ago
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Latha Venugopala year ago
Very nice Sandhya!I'll try this one today.
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Suman Johna year ago
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Gagandeep Kaura year ago
nice recipe
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Madhumathi Ramaiaha year ago
I like your dish
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Jahangir Honeya year ago
I like ur recipe, and want to add your dish in our breakfast menu from now onwards, thanks for sharing...:-)
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Sukhmani Bedi2 years ago
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