This Kanchipuram Idli Recipe is yet another version of the famous Tamilnadu Kovil Idli. These idlis are steamed spiced rice cakes that make a healthy and delicious meal anytime.
I already have two different recipes of Kanchipuram Idlis on the site. While the steaming process is the same, I felt the difference in the seasoning of these idlis surely deserves a post on itself.
While the regular idlis come steamed as small discs, the specialty of the Kanchipuram idlis is the mold used to steam it. They either use small tumblers or cups to steam and that shape makes it more interesting.
We have been making these Kanchipuram idlis for many years and Amma always makes the special spice powder or gun podi along with these idlis and it surely makes a fantastic breakfast!
This is the fourth week of BM 124 and I will be sharing some healthy and interesting breakfast ideas. These dishes can be made for dinner as well. However, it will surely Brighten your Breakfast!
Sharing some more Temple Prasadams that are popular across the state. For other breakfast options, check the collection of breakfast dishes on SYL.
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How to make Kanchipuram Idli Recipe
For the Idli Batter:
Wash Urad dal and boiled rice separately and soak these for 3 to 4 hours.
Change the water and grind the urad dal first to a smooth batter adding as little water as possible.
Remove and add the rice, grind to a little coarse paste. Mix both together and ferment overnight.
In the morning once the batter is fermented, add salt and mix well. Let it sit for 2 hours.
When ready to steam the idlis, you can do the seasonings.
For the seasonings Tamilnadu Kovil Idli:
Heat the pan with oil, temper with mustard seeds, urad dal, hing, chana dal, green chilies, curry leaves, and cashews.
Saute for few minutes, and remove to cool down. Add this to the batter along with the dry ginger powder.
Mix well and grease the idli molds.
Pour to fill the molds, steam the idlis for 10 to 15 mins.
Serve with a side dish of your choice.
Kanchipuram Idli Recipe ~ Tamil Nadu Kovil Idli
Ingredients
For the Idli Batter:
- 1 cup Urad dal
- 2 cups Boiled Rice
- Salt to taste
For the Seasonings:
- 2 Green Chilies
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida / Hing
- A Sprig Curry Leaves
- 1 tsp Dry Ginger Powder / Sonth
- 10 Cashews Nuts
- 2 tsp Cooking Oil
Instructions
For the Idli Batter:
- Wash Urad dal and boiled rice separately and soak these for 3 to 4 hours.
- Change the water and grind the urad dal first to a smooth batter adding as little water as possible.
- Remove and add the rice, grind to a little coarse paste. Mix both together and ferment overnight.
- In the morning once the batter is fermented, add salt and mix well. Let it sit for 2 hours.
- When ready to steam the idlis, you can do the seasonings.
For the seasonings:
- Heat the pan with oil, temper with mustard seeds, urad dal, hing, chana dal, green chilies, curry leaves, and cashews.
- Saute for few minutes, and remove to cool down. Add this to the batter along with the dry ginger powder.
- Mix well and grease the idli molds.
- Pour to fill the molds, steam the idlis for 10 to 15 mins.
- Serve with a side dish of your choice.
Radha says
This is one of our traditional ones and our parents always love this. The add-ons are different in our recipe. This looks great and delicious. I would love with some podi.