Kanchipuram Idli Recipe with stepwise photos. These traditional, famed idlis are served as prasadham in the famous Sri Varadharaja Perumal Temple in Kanchipuram and hence called as Kanchipuram Idlis. These are also called as Kudalai Idli or Tumbler idli depending on the mould we use to make the idlis.
The soaking time for this kanchipuram idli is just 1 hour unlike the longer soaking time that is required for regular idlis that we make. This is to get the gritty consistency of the batter which sets off these idlis from the regular ones.
In my hometown, these kanchipuram idlis are served as prasadham in the mornings during the 10 days “Chithirai Thiruvizha” and on any one of the days during “Navarathri” when white color based food should be served as prasadham.
We do not use any tumblers or any other mould, not even the regular idli mould to make these idlis. But we use only the dhonnais which makes the idli more aromatic and easy to distribute and serve as well.
I don’t like idli, dosas and vadas when the batter is ground in a mixie jar as the texture is always off. But this is one idli recipe where the texture comes out right even when you grind the batter in the mixie jar. Even though when you grind the batter coarsely resembling Rava, the idli turns out soft and spongy.
Also since the quantity of the urad dal is equal to the ratio of rice, the idlis are more aromatic and highly nutritious. When served with chutney, sambar and podi, they make a sumptuous, wholesome meal that keeps you filled for a long time.
If you make double or triple the quantity of the recipe mentioned below, after fermenting, you can store the batter in the fridge for 2 to 3 days. Temper with seasoning only for the quantity that you will use.
Stepwise Recipe for Kanchipuram Idli:
1. Prepare the batter and let it ferment at room temperature for 8 hours or overnight.
2. Make the seasoning. Use sesame oil for authentic taste. You can also add 1 to 2 tsp of ghee of you like it rich.
3. Mix well and fill the greased moulds with batter till they are full.
4. You can use regular idli mould, dhonnai, steel tumblers, bowls, silicon moulds etc.,
5. Steam for 10 to 12 mins or till a skewer inserted comes out clean.
6. Remove the idli from moulds and serve this kanchipuram idli hot with any side dish of your choice.
Kanchipuram Idli Recipe details below:
- Raw rice - 1/4 cup
- Idli Rice - 1/4 cup
- Urad dal - 1/2 cup
- Salt - to taste
- Mustard seeds - 1/8 tsp
- Cumin seeds - 1/8 tsp
- Black pepper corn - 1/4 tsp
- Urad dal - 1/2 tsp
- Chana dal - 1/2 tsp
- Ginger - 1/2 inch piece
- Green chili, small - 1
- Coconut, thinly shaved & sliced - 3 tsp
- Cashew nuts, broken - 2 tsp
- Asafoetida - 1 fat pinch
- Curry leaves - 1 sprig
- Sesame oil - 1 tbsp
- Ghee - 1 tsp (optional)
- Take raw rice, idli rice and urad dal in a bowl. Wash twice and soak in enough water for 1 to 1-1/2 hours.
- Drain water and transfer the contents into a mixie jar.
- Adding little water, grind to a coarse batter. You can also grind in a wet grinder.
- The texture should be gritty like rava or sooji and not smooth like regular idli or dosa batter.
- Transfer to a bowl. Add salt and mix well.
- Let it ferment at room temperature for 8 hours or overnight.
- Chop ginger finely. Slit the green chili and remove the seeds. Chop finely and keep aside.
- Heat sesame oil in a tadka pan. Simmer the flame.
- Add mustard seeds and let it splutter. Add asafoetida followed by urad dal, chana dal, black pepper corn, cashew nuts and coconut pieces.
- Roast till the dal becomes golden brown.
- Add cumin seeds, ginger, green chilli and curry leaves. Mix well. Take the pan off the stove and let them cook in the heat of the oil itself.
- Pour the seasoning over fermented batter and mix well.
- Grease the moulds you are using with ghee or sesame oil. You can use regular idli plates, tumblers, small bowls or dhonnais.
- Fill the moulds with seasoned batter till they are full.
- Steam for 10 to 12 mins or till a skewer inserted comes out clean.
- Remove the idlis from the moulds and serve hot with chutney, sambar and milagai podi.