Kanchipuram Idlis are one of those spicy, delicious Idlis that are different from the regular ones you make. These Idlis are supposed to have been made in the Varadharaja Perumal Temple, Kanchipuram. While we do not know if it is indeed prepared like this, there are many recipes floating around, claiming to be the recipe used by the cooks in the temple.
While we do not claim our recipes to be the authentics ones, we have referred our dairies that were written many years ago and filed under that name. So I am simply going by that and recreated yet another version. The first version of Kanchipuram Idlis were made with fresh ginger and other lentils. We even make a spicy podi to serve with it, the Kanchipuram Idli podi is worthy making and stocking in your pantry.
When I was asking Hubby dear on his weekend choice, he remembered this and said its been ages since I made. So told Amma that we should make it for the weekend dinner. She went ahead and soaked ahead, only to know that its another new proportion. Since this version also tasted very good and doesn’t require as much time or the time management was better for making this version of Idli, I decided to document this as well.
I also managed to take the step by step pictures taken for making these idlis. We also made the version 1 again, which we liked as well. I have decided to redo many of the old poss, so I have been cooking those old recipes these days. Hope you enjoy the pictures.
I am doing Cooking from a Cookbook Challenge after three months. I am so excited to share this with my buddies.
Step by Step Pictures for making Kanchipuram Idlis
Serve these Kanchipuram Idlis with the special spicy Kanchipuram podi that we make.
This goes for the October Week 3, Cooking from Cookbook Challenge Group.