Kanchipuram idli recipe in chennai style
Prep time
Cook time
Total time
Kanchipuram idli is very famous among the Idli varieties. Kanchipuram idli is also known as "Kanchi idli".
Recipe type: Breakfast
Cuisine: Tamil Nadu
  • 4 cups idly rice
  • 1 cup urad dal
  • 1 tsp fenugreek seeds(methi seeds)
  • 1 inch ginger crushed
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tbsp ghee
  • ⅓ tsp mustard seeds
  • few curry leaves
  • 10 cashew nuts
  • salt as needed
  1. Soak the rice in water,urad dal in sour buttermilk and fenugreek seeds separately for 3 hours.Grind urad dal with the buttermilk and fenugreek seeds in a grinder or blender, add little water at a time and make it into a smooth batter. Transfer to a large container. Now grind the rice into smooth paste ,pour this over urad dal mix.Add in salt and mix well.Cover this and let it ferment for 3 hours. The batter should be risen well. Mix this batter well.
  2. kanchipuram idli
  3. Crush ginger,cumin,pepper coarsely. Now heat the pan and add ghee temper the mustard seed and then the crushed spices, curry leaves, cashewnuts mix well with the idli batter.
  4. kanchipuram idli1
  5. Take a vessel or a mold of your wish grease it and pour the batter around 1 inch thick and steam it in the idly pot as we make the regular idli. Once done leave it for few minutes and then slowly take out from the vessel. serve with your favorite chutney and sambar.
You can make the idli in thonai also or in any mold of your choice.
For greasing and tempering use ghee so that the idly will be tasty.
i didn't add any yeast or baking soda. If you want to make it instantly you can add yeast.
Recipe by Prema's Culinary at http://www.premascook.com/2015/05/kanchipuram-idli-recipe.html