Customer Recipe

Kanchipuram Idli

kanchipuram idli
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Serving Size5



      • 200gm  Raw rice
      • 200gm Idli rice
      • 200gm urad dal
      • Salt as per taste
      • For Seasoning!
      • 1 Tablespoon  Oil
      • 1 Teaspoon crushed black pepper
      • 1 Teaspoon mustard seeds
      • 1 Teaspoon cumin seeds
      • 1/4 Teaspoon ginger powder
      • Asafoetida one pinch
      • 1 Tablespoon cashew nuts
    • For Tempering

      • 1 Tablespoon ghee
      • 1/2 Teaspoon mustard seeds
      • 1 Tablespoon chana dal
      • 1 Whole red chilli
      • 10-12 curry leaves

    Preparation Method:

      1. Soak rice and urad dal separately for 3-4 hours. Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste.
      2. Mix both the batter together and add salt as per taste. The consistency of the batter should neither be thin nor thick, you can adjust by adding a small amount of water.
      3. Keep the batter in a warm place for 6-7 hours or overnight depending on the season to ferment. In summers it takes lesser time to ferment as compared to winters.
      4. When the batter is fermented keep it aside and prepare the seasoning for the batter.
      5. Heat oil in a kadahi and add mustard seeds, cumin when these start to splutter add ginger powder, asafoetida, and coriander leaves. switch off the heat and add this seasoning to the batter.
      6. Now brush the wooden bowls with oil and pour the batter in this bowl so these are half-filled. Steam these bowls in Steamer for 12-15 minutes and then allow the steamer to cool a bit before taking them out.
      7. In the meanwhile, you can prepare another tempering of ghee, chana dal, curry leaves, mustard seeds and pour a small amount on each idli. Serve hot.
    Now tasty Kanchipuram idli is ready to serve.