Kanchipuram Idli/Kanchipuram Idli Recipe/How to make Kanchipuram Idli with step by step photos

The moment we all hear the word Kanchipuram, things that come to our mind are the historical temples like the Vardharaja Perumal temple, Ekambareswarar temple, Kamakshi amman temple and the world famous, beautiful, hand-woven silk sarees. Talking about food, the Kanchipuram idlis also called as Kudalai idlis are very authentic and famous in this district. Originally these idlis are steamed in “Dhonnai” or in “Mandharai ilai”, these in fact add an unique taste to the idlis which is totally unbeatable and heavenly. But if you don’t get them in the place you live or do not have them in hand, just steam them in the regular idli plates. Meanwhile do check out other interesting and healthy Breakfast Recipes here.

So here’s how to make Kanchipuram idlis with step by step photos…

Ingredients

Parboiled rice/Idli rice	3 cups
Raw rice	1 cup
Urad dal	1 cup
Vendhayam [Methi seeds]	1 tsp

For Tempering

Mustard seeds	1 tsp
Urad dal	1 tsp
Kadalai paruppu [Bengal gram dal]	1 tsp
Black pepper	1 ½ tsp (crushed coarsely)
Cumin seeds	1 ½ tsp (crushed coarsely)
Ginger	2 tsp finely chopped
Cashew nuts	6-8 cut to pieces
Asafoetida [Perungayam]	One pinch
Gingelly oil	1 ½ tbsp
Ghee	1 tbsp
Curry leaves	6 -8
Yogurt [curd]	3 tbsp

Preparation Time: 10-12 minutes                        Recipe Category: Breakfast
Cooking Time: 15-20 minutes                               Recipe Cuisine: Tamil Nadu,South India
Author: Priya Anandakumar

Method

Wash and soak idli rice and raw rice together for 6 – 8 hrs. Wash and soak urad dal and vendhayam together for 6 – 8 hrs.

Rinse and wash the rice with fresh water and grind it in the wet grinder to a coarse consistency.

Similarly rinse and wash the urad dal and grind it in the wet grinder until frothy.

Now mix the rice batter ,urad dal batter together with enough salt and ferment for 10 to 12 hrs.

In a kadai heat oil and ghee together, add mustard seeds after it splutter, add urad dal, kadalai paruppu, crushed black pepper, cumin seeds, ginger, cashew nuts, asafoetida, curry leaves and sauté until the dal turn golden brown. Now switch off the stove and add it to the idli batter.

Add the yogurt also to the idli batter and mix everything well. Grease the idli plates, (place mandharai leaf , if u have in each hole) and pour the batter to the idli plates and steam the idli’s for 5 to 7 min.

Yummy and delicious kancheepuram idli is ready to be enjoyed.

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