Kanchipuram Idli | How to make Kanchipuram Idli

By Menaga Sathia  |  11th May 2016  |  
4 from 1 review Rate It!
  • Kanchipuram Idli, How to make Kanchipuram Idli
Kanchipuram Idliby Menaga Sathia
  • Prep Time

    8

    Hours
  • Cook Time

    15

    mins
  • Serves

    3

    People

121

1

Video for key ingredients

  • How to make Idli/Dosa Batter

About Kanchipuram Idli Recipe

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

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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