Kanchipuram Idli

Kanchipuram is a city of Tamil Nadu, India. Well known famous of Sri Varadaraja Perumal temple , Zari/Kanchi silk sarees, and also their special idli’s. Today i prepared not plain idli made special Kanchipuram idli’s.  This has a different taste and distinct flavors. The best accompaniment for this idli is coconut chutney or chutney pudi/powder. 

Prep Time  : 4hrs (Soaking time) + 8hrs (Resting time ,fermentation)
Cook Time : 15 mins


  • ParBoiled rice / Idli-Dosa rice - 2 cups
  • Urad dal / Ulthuparppu / Udhinabele - 1 cup
  • RockSalt - 3/4 tsp (adjust as per the taste)
  • Methi seeds/ Menthiyu/ Menthiya - 1/4 tsp or less
  • Black pepper / Molag - 1/2 tsp (roasted & crushed)
  • Dry ginger powder / Sukkupudi - 1/2 tsp
  • Fresh grated ginger - a little tsp


  • Oil - 1 tsp
  • Mustard seeds / kadag / sasive - 1/2 tsp
  • Curry leaves / karivappale / karibehevu - few ( finely chopped)
  • Green chillies / pachmalaka / hasimensinakayi - 1 or 1/2 (finely chopped)
  • Uraddal/ Ulthuparppu/Udhinabele - 1/2 tsp
  • Asafoetida/hing/Periyangum - 1/2 tsp


  1. Rinse and soak rice , urad dal, methi, add enough water for 4 hrs.
  2. Grind into smooth batter using fresh water (batter should be medium thick not too watery)
  3. Then add salt grind for few more mins. Then transfer into a big sauce pan and close the lid for 8hrs to fermentation
  4. Heat oil in a small pan add mustard seeds allow them to splutter, add hing, curry leaves, chillies , urad dal  till done pour into batter 
  5. Add fresh grated ginger mix well 
  6. Heat water pressure pan or cooker take a small glass(i used coffee steel glass smaller size) grease oil 
  7. Add before pour the batter into glass add freshly crushed blackpepper and sukku pudi(dry ginger) mix together 
  8. Pour the batter into steel glass 3/4 of a cup and place it in the cooker and steamcook for 15mins(do not put cooker weight) turn of the flame and wait for 2 mins 
  9. Gently scarpe the edges just like idli and do upside down the kanchipuram idli comes out clean
  10. Serve hot with chutney

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