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 authentic ones, we have referred to 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 was made with fresh ginger and other lentils. We even make a spicy podi to serve with it, the Kanchipuram Idli podi is worth making and stocking in your pantry.
Read more=> Another version of Kanchipuram Idli that you can try!
When I was asking Hubby, dear, about his weekend choice, he remembered this and said it's been ages since I made it. So told Amma that we should make it for the weekend dinner. She went ahead and soaked ahead, only to know that it's 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 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 so excited to share this delicious recipe that's become our favorite breakfast.
Step by Step Pictures for making Kanchipuram Idlis
Kanchipuram Idli Recipe 2
For the Batter before grinding
- 1 cup Boiled Rice
- 1 cup Raw Rice
- 1 cup Urad dal
- 1 tsp Fenugreek Seeds /Methi Seeds
For the Batter after grinding
- 1/2 cup Curds /Yogurt
- 1/2 tsp Cooking Soda
- 1 tsp Peppercorns whole
- 1 tsp Dry Ginger /Sonti
- 1/2 tsp Asafoetida /Hing
- 1/2 tsp Cumin Seeds
- Curry Leaves handful
- 10 Cashew Nuts
- 1 tsp Cooking Oil
- Salt to taste
For the Batter
- Wash and soak the rice and dal together for 2 hours. Once done, change waters and grind to a coarse batter.
- Then add Curds and cooking soda. Mix everything well and let it ferment for 5 hours. Once done, refrigerate till usage.
- Before making the Idlis, remove from fridge and keep it aside. Let it come to room temperature, so you can wait for 10 mins.
For the Seasoning
- Heat a pan with oil, add all the ingredients for seasoning and roast well. Add this to the batter along with salt and mix well.
- Let it rest for 1/2 hour, before you make the idlis.
Making the Idlis
- Grease four 100 ml tumblers with ghee, pour the batter to 3/4ths. Add required water to the Idli steamer, and heat it up. We add about 3 cups of water to the Idli steamer.
- When the water starts boiling, carefully place the tumblers into the container, close with lid and steam on high for 15 mins. Simmer for 5 mins and switch off. Remove and wait for 5 mins before opening the lid.
Serve these Kanchipuram Idlis with the special spicy Kanchipuram podi that we make.