Kanchipuram Idlis

Kanchipuram idlis – Idlis made with an elaborate tempering of spices.

Kanchipuram idlis are a speciality from Kanchipuram, a small town in Tamil Nadu. The idli batter is spiced with pepper, cumin, ginger amongst other things before steaming. Different from the regular idlis, this is a must try recipe for idli lovers. Here goes the recipe:


2 cups Rice
1 cup Udad dal (split black gram)

1/2 cup poha (flattened rice)

For Tempering

1 tsp Dried ginger powder
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tsp Mustard seeds
1 tsp Chana dal (split Bengal gram)
1 tsp Udad dal (split black gram)
8 to 10 Cashew nuts
10 to 12 Curry leaves
1 tsp sesame oil
2 tsp Ghee
Salt  as per taste

Spiced Idlis


Method :

  • Soak rice and udad dal in water separately for 3 to 4 hours.
  • Soak poha for 15 minutes.
  • Drain and grind the udad dal with very little water to a smooth paste.
  • Grind rice and poha together with very little water to a fine paste.
  • Mix the ground udad dal, ground rice and poha together in a deep vessel.
  • Cover and keep the batter to ferment for six to eight hours in a warm place.
  • After fermentation, the idli batter will become double in quantity and rise.
  • To the fermented batter, add turmeric, dried ginger powder and salt and mix well.
  • Grind cumin seeds and whole black pepper to a coarse powder and keep it aside.
  • Heat 1 tsp ghee and sesame oil in a small pan.
  • Add chana dal and saute for a  minute.
  • Add udad dal, mustard seeds, cumin-pepper powder , curry leaves and saute on a medium flame for a minute.
  • Add this tempering to the batter and mix well.
  • Heat 1 tsp ghee in a pan and fry the cashewnuts. Set this aside.
  • Grease the idli moulds.
  • Place 1 fried cashew in each idli depression.
  • Pour the idli batter in the moulds and steam the idlis in a steamer or idli cooker.
  • Steam for 10 to 15 minutes or until the idli is done.
  • Serve hot with chutney and sambar.




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