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Varadaraja Perumal Kovil Idli

Varadaraja Perumal Kovil Idli is a popular Idli variety available around Kanchipuram and Chennai. Seasoned and spiced, this makes a wonderful dish to enjoy.
Course Breakfast, Dinner
Cuisine Tamil Nadu
By Cook Method Steamed
Dish Type Idli Varieties
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 20 pieces
Author Srivalli


For the Idli Batter

  • 3 cups Raw Rice
  • 1 cup Urad dal

For Seasoning

  • 1 tsp Cumin Seeds
  • 1 tsp Peppercorns
  • 1/2 tsp Dry Ginger Powder / Sonth powder
  • 10 numbers Cashews Nuts
  • Few Curry Leaves fried in ghee
  • A pinch Asafoetida / Hing
  • 1 tsp Ghee
  • 1 tsp Salt


For the Batter

  • Wash the rice and Urad dal together and soak for 2 hours.
  • Grind together to get a smooth batter with just enough water.
  • Add salt and ferment overnight.

For Seasoning

  • Before steaming add 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews and fried curry leaves and hing to the batter. Add 1 tsp ghee. 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 a 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 temple.
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