kanchipuram idli recipe | kancheepuram idli | kanchi idli

kanchipuram idli recipe | kancheepuram idli | kanchi idli with detailed photo and video recipe. an authentic and traditional idli recipe made with tempered idli batter steamed in banana leaf. it hails from the tamil cuisine but particularly belongs to the kanchipuram city in the tamilnadu. it is generally served in south indian temples as prasadam but can also be served as morning breakfast with a choice of chutney and sambar.
kanchipuram idli recipekanchipuram idli recipe | kancheepuram idli | kanchi idli with step by step photo and video recipe. south indian breakfast recipes have a lot of myriad options mainly made with rice. typically it deals with dosa and idli recipes and its variations made with the same rice and urad dal batter. one such traditional variation recipe is kanchipuram idli recipe belonging to the kanchi city from tamilnadu.

i guess by now you must be wondering what is so special about this kanchipuram idli recipe? well as you may have observed the colour of the idli is bit dark compared to other traditional idli recipes. the darkness comes from the additional seasoning of cumin, pepper and curry leaves. also, the idli is steamed in a specially made container from mantharai leaves. the leaves make a great impression and flavour to the idli’s when steamed with these leaves. having said that in this recipe post i have used banana leaves which are considered as a great alternative to it. moreover using banana leaves has its own unique flavour and hence it would never disappoint you anyway.

kancheepuram idli

furthermore, i would like to highlight some of the tips, suggestion and variations to this kanchipuram idli recipe. firstly, as i mentioned previously i have used banana leaves for this recipe as i was not having access to mantharai leaves. but if you have access to it you should try this recipe with that. secondly, i have used the combination of idli rice and raw while preparing the idli batter. but you can also use other rice-like parboiled rice, sona masuri rice. lastly, you can also steam the idli in a broad bowl or even cake pan with banana leaves covered in it. this should be very similar to baking the cake and has a very similar shape.

finally, i request you to check my other idli recipes collection with this post of kanchipuram idli recipe. it includes recipes like rava idli, oats idli, kotte kadubu, thatte idli, idli with idli rava, bread idli, mallige idli and ragi idli recipe. in addition, do visit my other related recipes collection from my blog like,

kanchipuram idli video recipe

recipe card for kanchipuram idli recipe:

kanchipuram idli recipe

kanchipuram idli recipe | kancheepuram idli | kanchi idli

4 from 4 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Fermentation Time: 8 hours
Total Time: 30 minutes
Servings: 15 idli
AUTHOR: Hebbars Kitchen
Course: Breakfast, idli
Cuisine: tamil nadu
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easy kanchipuram idli recipe | kancheepuram idli | kanchi idli

Ingredients

for idli batter:

  • 1 cup idli rice
  • 1 cup raw rice
  • ¼ tsp methi / fenugreek
  • 1 cup urad dal

other ingredients:

  • 2 tbsp gingelly oil
  • ½ tsp cumin / jeera, crushed
  • 1 tsp pepper, crushed
  • pinch hing / asafoetida
  • 5 cashew / kaju, chopped
  • few curry leaves
  • ½ tsp ginger powder
  • 1 tsp salt
  • banana leaf / manthari leaf cups

Instructions

  • in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing, 5 cashew and few curry leaves.
  • pour the tempering over the idli batter.
  • also, add ½ tsp ginger powder and 1 tsp salt.
  • mix gently making sure the batter is well combined.
  • now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
  • fold slightly and place in a small cup. grease the cup with gingelly oil.
  • pour in prepared kanchipuram idli batter into the cups filling ¾.
  • place the cups into the steamer and steam for 20 minutes.
  • finally, enjoy kanchipuram idli with chutney and sambar.
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how to make kanchi idli with step by step photo:

idli batter recipe:

  1. firstly, in a large bowl soak 1 cup idli rice, 1 cup raw rice and ¼ tsp methi / fenugreek for 5 hours.
    kanchipuram idli recipe
  2. in another bowl soak 1 cup urad dal for 5 hours.
    kanchipuram idli recipe
  3. drain off the water and transfer the urad dal into the blender or grinder.
    kanchipuram idli recipe
  4. blend to smooth and fluffy batter adding water as required.
    kanchipuram idli recipe
  5. transfer the urad dal batter to a large bowl.
    kanchipuram idli recipe
  6. drain off the soaked rice into the blender.
    kanchipuram idli recipe
  7. blend to the coarse batter (consistency like of rava) adding water as required.
    kanchipuram idli recipe
  8. transfer the rice batter to the same mixing bowl.
    kancheepuram idli
  9. mix well making sure rice batter and urad dal batter is combined well.
    kancheepuram idli
  10. cover and ferment in warm place for 8 hours or until the batter doubles.
    kancheepuram idli
  11. the next day, mix the batter gently without disturbing the air pockets. keep aside.
    kancheepuram idli

tempering idli batter:

  1. in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing and 5 cashew.
    kancheepuram idli
  2. pour the tempering over the idli batter.
    kancheepuram idli
  3. also, add ½ tsp ginger powder and 1 tsp salt.
    kanchi idli
  4. mix gently making sure the batter is well combined.
    kanchi idli
  5. now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
    kanchi idli
  6. fold slightly and place in a small cup. grease the cup with gingelly oil.
    kanchi idli
  7. pour in prepared kanchipuram idli batter into the cups filling ¾.
    kanchi idli
  8. place the cups into the steamer and steam for 20 minutes.
    kanchi idli
  9. finally, enjoy kanchipuram idli with chutney and sambar.
    kancheepuram idli

notes:

  • firstly, ferment the batter well else the idli will not be soft.
  • also, if you do not prefer the gingelly oil flavour, replace with ghee.
  • additionally, the batter can be steamed in a large bowl and cut into slices while serving.
  • finally, kancipuram idli recipe or kovil idli recipe tastes great when prepared in mantharai leaf cups.
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