Kanchipuram Idli Recipe is a special savory idli named after the small town in Tamil Nadu. Learn how to prepare this easy South Indian breakfast dish.
To make Kanchipuram idli, add turmeric powder and dried ginger powder to the idli batter after fermentation, and mix well. Set aside this batter. Crush cumin seeds and peppercorns coarsely using a mortar and pestle, then keep aside. Heat sesame oil and ghee in a small non-stick pan, add chana dal, and sauté over medium heat for 1 minute. Add mustard seeds, urad dal, the crushed cumin seeds-peppercorn mixture, and green chilies, and sauté for another minute. Then add cashew nuts and curry leaves, and sauté for 30 seconds more. Add this tempering to the Kanchipuram idli batter, mix well, and pour spoonfuls of the batter into greased idli molds. Steam in an idli steamer for 10 minutes or until cooked. Repeat with the remaining batter to make more Kanchipuram idlis. Allow the idlis to cool slightly and demold them. Serve hot with kolumbu and coconut chutney.
Kancheepuram idli is famous not only for its silk sarees but also for its delectable taste. It is offered at the Sri Varadharaja Swamy Temple, and food lovers are willing to wait in long queues to buy the prasad of tasty Kanchipuram Idli from there.
Here’s how you can prepare Kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, you can also buy ready-made idli batter and then add ingredients to make this idli to save time.
Everyone in the family is sure to love this easy South Indian breakfast, whether it’s for breakfast, lunch, or dinner. Besides this idli, you can also explore other varieties from my collection of idli recipes, such as Palak Rava Idli enriched with iron or the Stuffed Potato Idli, which is more filling and a good option for lunch or dinner. For a nutty and spicy flavor, try Vermicelli Nut Idli, which is also great for entertaining.
Tips for making Kanchipuram Idli Recipe:
- Mixing with hands aids in the fermentation process, so don’t skip this step.
- Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is low, it may take even 14 hours to ferment.
- Though the list of spices and condiments may seem extensive, it’s recommended to add all of them in the specified amounts to enjoy the authentic flavors of this idli.
- Remember to grease the idli molds with oil before pouring the batter to make demolding easier.
Ingredients: Kanchipuram Idli Recipe
For The Basic Idli Batter:
- 1/4 cup urad dal (split black lentils)
- 1/2 tablespoon fenugreek (methi) seeds
- 1 cup parboiled rice (ukda chawal)
- 1 1/2 tablespoons thick beaten rice (jada poha)
- Salt to taste
For The Kanchipuram Idli:
- A pinch of turmeric powder (haldi)
- 1/2 teaspoon dried ginger (adrak) powder
- 1/2 teaspoon cumin seeds (jeera)
- 3 whole black peppercorns (kalimirch)
- 1 teaspoon sesame (til) oil
- 1 tablespoon ghee
- 1/2 tablespoon chana dal (split bengal gram)
- 1/2 teaspoon mustard seeds (rai / sarson)
- 1/2 teaspoon urad dal (split black lentils)
- 1 teaspoon finely chopped green chilies
- 1/2 tablespoon chopped cashew nuts (kaju)
- 8 curry leaves (kadi patta)
- Oil for greasing
For Serving With Kanchipuram Idli:
- Kolumbu
- Coconut chutney
Method: Kanchipuram Idli Recipe
For the basic idli batter:
- Combine the urad dal and fenugreek seeds with enough water in a deep bowl. Mix well, cover with a lid, and let it soak for 4 hours.
- In another deep bowl, combine the parboiled rice and thick beaten rice with enough water. Mix well, cover with a lid, and let it soak for 4 hours.
- After soaking, wash and drain the urad dal and fenugreek seeds. Blend them in a mixer to a smooth paste using approximately 1/2 cup of water. Transfer the mixture into a deep bowl and set aside.
- Similarly, wash and drain the parboiled rice and thick rice flakes. Blend them in a mixer to a slightly coarse paste using approximately 3/4 cup of water.
- Add this rice mixture to the urad dal-fenugreek seeds mixture. Add salt and mix very well.
- Cover the bowl with a lid and keep it aside to ferment in a warm place for 12 hours.
How to make Kanchipuram Idli Recipe:
- After fermentation, add turmeric powder and dried ginger powder to the idli batter and mix well. Set the batter aside.
- In a mortar and pestle, crush cumin seeds and peppercorns to a coarse mixture and keep aside.
- Heat sesame oil and ghee in a small non-stick pan. Add chana dal and sauté on medium flame for 1 minute.
- Add urad dal, mustard seeds, green chilies and crushed cumin seeds-peppercorn mixture. Sauté on medium flame for one minute.
- Then, add cashew nuts and curry leaves. Sauté for another 30 seconds on a medium flame.
- Add this tempering to the Kanchipuram idli batter, mix well, and pour spoonfuls of the batter into each of the greased idli moulds.
- Steam in an idli steamer for 10 minutes or until they are cooked.
- Repeat with the remaining batter to make more Kanchipuram idlis.
- Allow the Kanchipuram idlis to cool slightly, then demould them.
- Serve the Kanchipuram idli hot with kolumbu and coconut chutney.
Nutrient values (Abbreviated) per idli:
- Energy: 50 cal
- Protein: 1.6 g
- Carbohydrates: 8.2 g
- Fiber: 0.7 g
- Fat: 1.2 g
- Cholesterol: 0 mg
- Sodium: 2.3 mg
Conclusion:
Kanchipuram Idli Recipe is a delightful South Indian breakfast dish that offers a unique culinary experience with its rich flavors and aromatic spices. Whether enjoyed for breakfast, lunch, or dinner, it’s sure to be a hit among family and friends. With the right ingredients and techniques, anyone can recreate this iconic dish at home and savor its authentic taste.
FAQs about Kanchipuram Idli Recipe:
What makes Kanchipuram Idli unique?
Kanchipuram Idli stands out for its rich flavor and texture, achieved through a special tempering of spices and condiments added to the idli batter. This unique blend of ingredients gives it a distinct taste that sets it apart from regular idlis.
Can I use store-bought idli batter for making Kanchipuram Idli?
Yes, you can use store-bought idli batter as a shortcut to preparing Kanchipuram Idli. Simply add the necessary spices and tempering to the pre-made batter to achieve the same delicious flavors.
What is traditionally served with Kanchipuram Idli?
Kanchipuram Idli is traditionally served with kolumbu, a flavorful South Indian gravy, and coconut chutney. This combination complements the savory flavors of the idli and enhances the overall dining experience.
How long does it take for the idli batter to ferment?
The fermentation time for idli batter can vary depending on factors such as temperature and humidity. On average, it takes about 8-12 hours for the batter to ferment properly. However, in colder climates, it may take up to 14 hours for fermentation to occur.
Can Kanchipuram Idli be prepared in advance?
Yes, Kanchipuram Idli can be prepared in advance and stored for later consumption. Once cooked, allow the idlis to cool slightly, then store them in an airtight container in the refrigerator. When ready to eat, simply reheat them by steaming or microwaving until warm.
