Kanchipuram Idli Recipe 2 | How to make Kanchipuram Idli

Kanchipuram Idli

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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.

Kanchipuram Idli

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.Kanchipuram Idli Recipe 2

I am doing Cooking from a Cookbook Challenge after three months. I am so excited to share this with my buddies.

Kanchipuram Idli

Step by Step Pictures for making Kanchipuram Idliskanchipuram-idli-making-1 kanchipuram-idli-making-2

Kanchipuram Idli Recipe 2

Course Breakfast, Dinner
Cuisine Tamil Nadu
By Cook Method Steamed
Occasion Weekend Special
By Diet Vegetarian
Dish Type Idli Varieties
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 37 minutes
Servings 8 Idlis
Author Srivalli


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

For seasoning

  • 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 Steaming

  • 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.


Though the steps might sound complicated, this idli gets done quite fast if you plan it along with your morning cooking.
Since the Idlis are huge, for regular serving, two Idlis are more than enough.
You should make sure your batter is not very smooth.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

Spicy Pepper Kanchipuram Idli

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.



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