Sri Krishna Vilas Style Kanchipuram Idli is the famous Sri Varadarajaperumal Temple Koil Idlis. The slight variations one might have given to the recipe evolved into a new dish that is still so popular among people who visit this hotel.
In an article featured in The Hindu "In Search of Kancheepuram Idli", they talked about four different hotels that continue to keep up the tradition. Amma had the clippings saved and we have tried the Varadaraja Perumal Kovil Idli version that was delicious. Amma had made another one from this clipping that she didn't like. However, I am planning on making the other two recipes soon.
We are very fond of Kancheepuram Idlis and have been making it for many years now. We have two versions that we follow, though Amma is partial to the first recipe she used to make for many years. This is one of the Saturday Special Dinner that all of us look forward to.
I am talking about Steamed Idlis as this is the theme for this BM#84, Week 3 that we are starting today. I will be featuring another two interesting steamed meal, so come back tomorrow! Other dish you will love is this Kanchipuram Dosa.
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Sri Krishna Vilas Style Kanchipuram Idli Recipe
For the Batter
Wash the rice and Urad Dal. Soak all the ingredients for the batter together for 2 hours.
Grind together to get a coarse batter with just enough water.
Add salt and ferment overnight.
For Seasoning
Before steaming add chopped ginger, 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews, fried curry leaves, and hing to the batter. Mix everything well.
Grease the idli molds with ghee/oil, pour a ladleful of spiced batter, and place the plates in the cooker pan.
Steam for 15 mins
Makes 20 idlis
If you have read the other Kanchipuram Idlis, we have made them in special small tumblers. For this recipe, we went ahead using the regular Idli plates. You can make this as plate idlis as it is offered in the temple.
Recipe
Sri Krishna Vilas Style Kanchipuram Idli Recipe
Ingredients
For the Idli Batter
- 1 cup Raw Rice
- 1 cup Boiled Rice
- 1 cup Urad Dal
- 1 tsp Fenugreek Seeds / Methi Seeds
For Seasoning
- 1 tsp Ginger
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns
- 1/2 tsp Dry Ginger Powder / Sonth powder
- 10 numbers Cashews nuts fried
- Handful Curry leaves
- A Pinch pinch Asafoetida / Hing
- 1 tsp Salt
Instructions
For the Batter
- Wash the rice and Urad Dal. Soak all the ingredients for the batter together for 2 hours.
- Grind together to get a coarse batter with just enough water.
- Add salt and ferment overnight.
For Seasoning
- Before steaming add chopped ginger, 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews, fried curry leaves and hing to the batter. Mix everything well.
- Grease the idli molds with ghee/oil, pour a ladleful of spiced batter and place the plates in the cooker pan.
- Steam for 15 mins
- Makes 20 idlis
usha says
I only tried one version of Kanchipuram idli and that to from your blog. This also looks soft and fluffy.
themadscientistskitchen says
I recently tried kanchipuram style idli and loved it. So this one gets bookmarked. Btw the article had me searching for different idli too.
Erica Swedish says
I have never eaten this type of food before, but this look so good to me, I'd love to go out and eat it!
Sapana Behl says
I am yet to make kanchipuram idli and here you are posting another variation. It looks so delicious with that podi.
Sandhiya says
My favorite !!! But never added ginger and cashews in it, will give a try on adding that. Sounds so flavorful!!
Suja Ram says
What a spongy Idli! Can't take eyes off the pics.
Priya Suresh says
Kanchipuram idli is my all time favourite. Can have anytime of the day without any fuss.
Harini-Jaya R says
Wow! I was not even aware of the different variations in Kanchipuram idli!! Bookmarked.
Jayashree says
I like the peppery taste in Kanchipuram idlis. Yours look soft and perfect.
Priya Kumar says
mouth watering idlis.. All idlis dosa tempts me so much
Anonymous says
The idli looks nice and spongy , I have never tried this version , sounds like a great breakfast .
vaishalisabnani says
This one has been on my mind since long ..the idli looks fantastic, nice and spongy.
Sandhya Ramakrishnan says
It is so interesting to see the different variations of the same idli. I have also made one version and I am looking forward to trying out the others.
Priya Srinivasan says
idlies the best breakfast man has ever made!!! love this kanchipuram idly, i wish we could do a local tour to places that sell iconic dishes, do consider this for next madras meet, few food places to meet and taste!!! what say?