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.
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.
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 | 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.
how to make kanchi idli with step by step photo:
idli batter recipe:
- firstly, in a large bowl soak 1 cup idli rice, 1 cup raw rice and ¼ tsp methi / fenugreek for 5 hours.
- in another bowl soak 1 cup urad dal for 5 hours.
- drain off the water and transfer the urad dal into the blender or grinder.
- blend to smooth and fluffy batter adding water as required.
- transfer the urad dal batter to a large bowl.
- drain off the soaked rice into the blender.
- blend to the coarse batter (consistency like of rava) adding water as required.
- transfer the rice batter to the same mixing bowl.
- mix well making sure rice batter and urad dal batter is combined well.
- cover and ferment in warm place for 8 hours or until the batter doubles.
- the next day, mix the batter gently without disturbing the air pockets. keep aside.
tempering idli batter:
- in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing and 5 cashew.
- 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.
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.