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Kanchipuram Idli

Menaga Sathia
480 minutes
Prep Time
15 minutes
Cook Time
3 People
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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

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Boiling
  • Steaming
  • Breakfast and Brunch

Ingredients Serving: 3

  1. Idli rice / Par boiled rice - 1 cup
  2. Raw rice -1 cup
  3. Whole white urad dal -1 cup
  4. methi seeds -1/4 tspn
  5. salt -to taste
  6. Dry ginger powder -1 tsp
  7. Ghee- 2 tspn
  8. For Seasoning
  9. Gingelly oil - 2 tspn
  10. pepper - 1 tspn (slightly crushed)
  11. jeera -1 tspn
  12. Curry leaves -2 sprig
  13. cashew nuts -10
  14. hing -1/4 tspn


  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.

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priya kocher
priya kocher   May-18-2016

I will try tomorrow

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