Kanchipuram Idli Recipe | How to make Kancheepuram Idli

Kanchipuram Idli

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Kancheepuram Idli as the name goes is from Kancheepuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idli is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.

This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.

Kanchipuram Idli

Update Oct, 2016

We finally got down to make this again recently and I took the opportunity to make the blog pictures. I was feeling sad to see the old pictures go, but then that’s life and revisiting this post made me so nostalgic.
Hubby Dear was so happy that we finally made this dish after so many years. In fact when I was asking him what he wants for dinner, he suddenly remembered these Kanchipuram Idli and its been a while since we made it. I checked out the date and said it must have been nearly 6 years or so, if I remember right.
Kanchipuram Idli with podi

The next weekend we ventured into making it and Amma wanted to make something from her dairy. After she soaked it, she wanted to ask me for something, so I had to check out the recipe and it turned out that the new recipe was completely different.

So I have a new version using a different measurement and ingredients.

Varadharaja Perumal Temple Prasadam

Kanchipuram Idli

Course Breakfast, Dinner
Cuisine Tamil Nadu
Occasion Weekend Special
By Diet Low Calorie, Vegetarian
Dish Type Idli Varieties
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 nos
Author Srivalli


For the Batter

  • 200 gms Boiled Rice
  • 100 gms Raw Rice
  • 150 gms Urad dal
  • 5 gms Fenugreek Seeds
  • 1/2 tsp Cooking Soda
  • Salt to taste

For seasoning

  • 1 tsp Peppercorns Whole
  • 1 inch Ginger
  • 2 tsp Chana Dal /Bengal Gram
  • 2 tsp Urad Dal /Black Dal
  • leaves Curry handful
  • 10 Cashew Nuts
  • Coriander Leaves handful
  • 1 tsp Cooking Oil


For the Batter

  • Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.
  • Let it ferment for 10 hrs or overnight.
  • Add cooking soda and salt at least an hour before cooking,

For Seasoning

  • In a kadai, add 1 tsp, and roast all the items for seasoning. Add to the batter.
  • Take small tumbles to be used as molds and pour the batter into it and cook for 15- 20 mins.
Tried this recipe?Mention @cooking4all or tag #cooking4all!
Spicy Pepper Idli

Once done, remove and serve with Kanchipuram Podi which is specially made for this.

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  1. Hey thats a nice shape. Its the first time I have seen idli shaped like that !
    Is cooking soda essential even after fermentation?
    Luckily I have made idli batter with the same proportions I will try this kanchipuram idli 🙂

  2. We were in Kancheepuram for a year and my dad absolutely loves this. It doesnt taste exactly like the regular idli. Lil bit heavy but quite filling!

  3. Hi,

    Your recipe came out very well. I tried it last week end. Thank you very much for posting it. The only variation from your instructions was, I added thick sour curd instead of cooking soda..

    Thank you very much.

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