Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from Tamilnadu - Kanchipuram Varadaraja Perumal temple's madapalli. This idli is served as temple prasadam. Its a world famous idli. Recently I tried this Iyengar style idli recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kancheepuram Idli which I have mentioned below as recipe 2. This time I tried Kanjeevaram Varadaraja perumal temple recipe ( Koil idli). It came out really well.
We loved its taste.
The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf. Normally the cooking time of idli takes 2 hours as they make in kudalai ( a hollow bamboo rod). So Its also known as kudalai idli and Kovil idli. But I used pressure cooker to steam idli. Also the consistency of batter should be slightly coarse and thick to get the above texture in the picture.
Remember one thing, you should eat it hot. Otherwise idli will become slightly hard when warm. If you grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down. This idli tastes the best with coconut chutney and idli podi. I’ve had this with sambar too. But I feel coconut chutney is the best side dish. My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves, it tastes delicious & very soft .
Try it and let me know how it tasted. Lets see how to prepare Kanchipuram idli using two different recipes.
Kanchipuram Idli Recipe
How to make Kanchipuram idli - 2 recipes shared here
Cuisine: Indian
Category: Breakfast
Serves:4
Prep time: 16H(with fermentation)
Cook time: 20 Min
Total time: 16H20Min
INGREDIENTS
1 cup - 250ml
- Raw rice / Pacharisi – 2 cups
- Urad dal – 1 cup
- Methi seeds – 1/2 tsp
- Ghee – 1/4 cup
- Cumin seeds – 2 tsp
- Pepper corns – 1.5 tsp
- Dry ginger powder – 1/2 tsp
- Curry leaves - few
- Asafetida/Hing – 1/2 tsp
- Salt & water – As needed
- Par Boiled rice / idli rice – 1/2 cup
- Raw rice – 1/2 cup
- Urad dal – 1/2 cup
- Pepper corns – 1/2 tsp
- Jeera – 1/2 tsp
- Ghee – 2 tbsp
- Sesame / Gingely oil – 2 tbsp
- Hing / Asafetida – 1/2 tsp
- Curry leaves – a few
- Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (you can use powder too)
- Salt – as required.
HOW TO MAKE KANCHIPURAM IDLI - METHOD
RECIPE – 1 (TEMPLE VERSION FROM THE HINDU)
- Soak rice , dal and methi seeds together for 4-5 hours. Grind them to a slightly coarse paste adding salt & required water. The batter should be thick.
- Allow it to ferment for 12 hrs or overnight. The next day morning add jeera, pepper corns, ghee, hing and curry leaves. Mix well.
- Grease a tumbler with oil and line it with banana leaf . Pour the batter, fill it. Add water till half of the pressure cooker base and keep the tumbler inside it. Close it with a lid.
- Steam it for 30 minutes to 1 hour. check it with the back of a spoon. If it comes out clean, idli is done..
Enjoy hot idli with coconut chutney !!RECIPE – 2 ( from cookbook)
- Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind .
- Please don't add more water to grind.The batter should be thick and little coarse.
- After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well.
- If u feel the batter is too thick, add a ladleful of water to it. Do not disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.
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- Steam it for 15 to 30 mins.Once its done ,prick the idly with the backside of spoon and see whether the idlI is non sticky . At this stage the idli is cooked well.
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- Remove and serve hot with coconut chutney !
Note
- As per the original recipe, the batter should be ground till coarse(rava consistency). But most of the time I grind the batter smooth. U 'll get a really soft idli !! My family likes that way.
