Home Food Recipies Kanchipuram Idli Recipe | Delicious Kovil Idli Recipe | Kudalai Idli Recipe

Kanchipuram Idli Recipe | Delicious Kovil Idli Recipe | Kudalai Idli Recipe

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Kanchipuram idlis are well known variety of idlis. These are idlis spiced with cumin, pepper and ginger powder. Traditionally they are made and offered as naivedyam to lord vishnu in the varadharaja perumal temple in kanchipuram, tamil nadu.

traditonally kancheepuram idlis are steamed in a bamboo basket which is lined with the leaves of the bauhinia plant. This plant is also known as kachnar in hindi and mandharai in tamil. The plant is also known as mountain ebony in english.

steaming idlis in mandharai leaves gives it a very distinct taste and flavor. mandharai leaves are not easily available where we live. So the next best option for me was to use plantain leaves. The aroma of the banana leaves nicely infused in the idlis and they tasted awesome.

kanchipuram idli recipe was shared with me by one of the readers of the blog. I tried the recipe and loved it. These idlis taste very different from the regular idlis. The proportion of urad dal in kancheepuram idli is more and thus the idlis have a slight dense texture.

you can make the idlis in a pan and then slice. You can also make them in idli moulds or tumblers. Generally everything like dal, rice is ground together, but i have ground the urad dal and rice separately.

In the temples they use only regular rice (raw rice) and not parboiled rice to make these idlis. Green chilies and hing are also not added. While making at home, you can have some variations. In the recipe i have used both parboiled rice and hand pounded sona masuri rice. You can use any other variety of raw rice instead of sona masuri.

even regular idli batter can used to make kanchipuram idlis. Just add add some hing, ginger powder, soaked chana dal, green chillies, ginger, curry leaves. Then make a tempering of mustard seeds, jeera and black pepper in sesame oil and add to the batter. Mix well and steam in a pan like the way dhokla is steamed. Then slice and serve.

with this recipe of kanchipuram idli batter, you can even make crisp dosas. I did make dosas with leftover batter and they tasted good. In the post i have shown steaming the idli batter in idli moulds as well as small bowls. You can even use tumblers instead of idli moulds or small bowls.

serve kanchipuram idli with coconut chutney and sambar. Though even tomato chutney goes very well.

kanchipuram idli recipe below:

kanchipuram idli recipe

kovil idli recipe | kudalai idli recipe

Kanchipuram idlis are a well known variety of idlis. Kanchipuram idlis are spiced with cumin, pepper and ginger powder.

COURSE: Breakfasts
CUISINE: South Indian, Tamilnadu

PREP TIME: 9 hours
COOK TIME: 20 minutes
TOTAL TIME: 9 hours 20 minutes
SERVINGS: 4

INGREDIENTS (1 cup = 250 ml)

for soaking and grinding:

  • ½ cup regular rice – 120 grams
  • ½ cup parboiled rice or idli rice – 120 grams
  • 1 cup water for soaking rice<
  • ½ cup urad dal – 120 grams
  • 15 fenugreek seeds (methi seeds)
  • 1 cup water for soaking dal

for grinding:

  • ½ cup water for grinding dal
  • ½ cup water for grinding rice
  • 1 teaspoon salt or add as required

other ingredients:

  • 1 tablespoon chana dal
  • ¼ cup hot water for soaking chana dal
  • ¼ teaspoon ginger powder
  • salt as required

for tempering:

  • 1 tablespoon ghee – can also use sesame oil (gingelly oil)
  • ½ teaspoon black pepper – slightly crushed
  • ½ teaspoon cumin seeds – slightly crushed
  • 8 to 10 cashews – chopped – optional
  • 7 to 8 curry leaves – chopped
  • ⅛ teaspoon asafoetida (hing)

for steaming idlis:

  • 2.5 cups water for steaming
  • some oil for greasing idli moulds or banana leaves
  • 1 banana leaf, optional

HOW TO MAKE RECIPE

soaking rice and urad dal:

  1. take ½ cup regular rice and ½ cup parboiled rice or idli rice in a bowl or pan. You can also just take 1 cup regular rice (raw rice).
  2. rinse a couple of times with water. Then soak rice in 1 cup water for 4 to 5 hours.
  3. take ½ cup urad dal and 15 fenugreek seeds (methi seeds).
  4. rinse a couple of times with water and then soak urad dal and methi seeds in 1 cup water for 4 to 5 hours.

making idli batter:

  1. drain all the water from the urad dal and add in a grinder jar. Also add ½ cup fresh water for grinding dal.
  2. grind dal to a smooth consistency. With a spatula remove urad dal batter in a bowl.
  3. now drain all the water from the rice and add them in same grinder jar. Add ½ cup fresh water for grinding rice.
  4. grind rice to a semi fine consistency like that of rice rava.
  5. with a spatula remove rice batter in the same bowl in which urad dal batter is kept.
  6. mix very well with a spatula or spoon. Cover and let the batter ferment overnight or for 8 to 9 hours.
  7. the batter should have a pleasant sour odour with some tiny air bubbles in it.

preparation before steaming idlis:

  1. before preparing the idlis some prep work needs to be done. Rinse 1 tablespoon chana dal a couple of times with water. Then soak chana dal in ¼ cup hot boiling water for 30 minutes.
  2. for steaming the idlis, you can use banana leaves. Cut them in small squares as the same size of that the idli mould. Then line the idli moulds with the leaves. Grease some oil on the banana leaves.
  3. you can also use small steel tumblers or steel bowls (vati) and line them with banana leaves. Grease some oil on the banana leaves.
  4. next in a mortar-pestle take ½ teaspoon black pepper and ½ teaspoon cumin seeds.
  5. crush both black pepper and cumin seeds coarsely. Keep aside.
  6. drain all the water from the soaked chana dal and add the dal in the idli batter.
  7. add ¼ teaspoon ginger powder and salt as required. Mix very well.
  8. heat 1 tablespoon ghee in a small pan or tadka pan. You can also use sesame oil (gingelly oil).
  9. when the ghee melts add the crushed black pepper and cumin seeds.
  10. fry them for some seconds till the cumin seeds sizzle and change color.
  11. then add 8 to 10 cashews (chopped).
  12. mix well and stirring often fry cashews till they turn light golden.
  13. add 7 to 8 curry leaves (chopped). Mix well and fry for some seconds till the curry leaves become crisp. Do not brown them.
  14. lastly add ¼ teaspoon asafoetida. Switch off the flame and mix well.
  15. pour the tempering mixture in the idli batter. Mix very well.

making kanchipuram idlis:

  1. then pour idli batter in the idli moulds lined with banana leaves.
  2. if using small bowls or tumblers, then pour the batter till ¾th of the bowl or tumbler. Place the bowls on the idli stand or a steamer pan.
  3. bring to boil 2.5 cups water in a pressure cooker or a large pot.
  4. place the idli stand in the cooker. Remove the whistle (vent weight) and cover cooker with its lid.
  5. steam kanchipuram idlis on medium flame for 15 to 20 minutes. The idlis made in the idli moulds will take less time. But the idlis made in a tumber or bowls will take more time as the quantity of batter is more in these.
  6. to check the doneness, insert a bamboo skewer or toothpick in the idlis. If there is no sticky batter on the skewer, the kanchipuram idlis are steamed well.
  7. wait for a 1 to 2 minutes and then with a spoon or spatula place the idlis in a plate. Remove the banana leaves and then serve kanchipuram idlis. To keep the idlis warm, place them in a chapati dabba (box) or a casserole.
  8. serve kanchipuram idli with coconut chutney and sambar.

how to make kanchipuram idli recipe or kovil idli recipe:

a) soaking rice & urad dal:

1. Take ½ cup regular rice and ½ cup parboiled rice or idli rice in a bowl or pan. You can also just take 1 cup regular rice (raw rice). I have used hand pounded sona masuri rice.

making kanchipuram idli recipe

2. Rinse a couple of times with water. Then soak rice in 1 cup water for 4 to 5 hours.

making kanchipuram idli recipe

3. Take ½ cup urad dal and 15 fenugreek seeds (methi seeds) in another bowl.

making kanchipuram idli recipe

4. Rinse a couple of times with water and then soak urad dal & methi seeds in 1 cup water for 4 to 5 hours.

making kanchipuram idli recipe

b) making kanchipuram idli batter:

5. Drain all the water from the urad dal and add in a grinder jar. Also add ½ cup fresh water for grinding dal.

making kanchipuram idli recipe

6. Grind urad dal to a smooth consistency.

making kanchipuram idli recipe

7. With a spatula remove urad dal batter in a bowl.

making kanchipuram idli recipe

8. Now drain all the water from the rice and add them in same grinder jar. Add ½ cup fresh water for grinding rice.

making kanchipuram idli recipe

9. Grind rice to a semi fine consistency like that of rice rava.

making kanchipuram idli recipe

10. With a spatula remove rice batter in the same bowl in which urad dal batter is kept.

making kanchipuram idli recipe

11. Mix very well with a spatula or spoon. Cover and let the batter ferment overnight or for 8 to 9 hours.

making kanchipuram idli recipe

preparation before steaming idlis:

12. Before preparing the idlis some prep work needs to be done. Rinse 1 tablespoon chana dal a couple of times with water. Then soak chana dal in ¼ cup hot boiling water for 30 minutes.

making kanchipuram idli recipe

13. For steaming the idlis, you can use banana leaves. Cut them in small squares as the same size of that the idli mould. Then line the idli moulds with the banana leaves. Grease some oil on the banana leaves.

making kanchipuram idli recipe

14. You can also use small steel tumblers or steel bowls (vati) and line them with banana leaves. Grease some oil on the banana leaves.

making kanchipuram idli recipe

15. Next in a mortar-pestle take ½ teaspoon black pepper and ½ teaspoon cumin seeds.

making kanchipuram idli recipe

16. Crush both black pepper and cumin seeds coarsely. Keep aside. You can even crush in a spice grinder.

making kanchipuram idli recipe

17. Here’s a pic of the batter after fermentation. The batter should have a pleasant sour odour with some tiny air bubbles in it.

making kanchipuram idli recipe

18. Drain all the water from the soaked chana dal and add the soaked chana dal in the idli batter.

making kanchipuram idli recipe

19. Add ¼ teaspoon dry ginger powder (saunth) and salt as required.

making kanchipuram idli recipe

20. Mix very well. Heat 1 tablespoon ghee in a small pan or tadka pan. You can also use sesame oil (gingelly oil).

making kanchipuram idli recipe

22. When the ghee melts add the crushed black pepper and cumin seeds.

making kanchipuram idli recipe

23. Fry them for some seconds till the cumin seeds sizzle and change color.

making kanchipuram idli recipe

24. Then add 8 to 10 cashews (chopped).

making kanchipuram idli recipe

25. Mix well. Stirring often fry cashews till they turn light golden.

making kanchipuram idli recipe

27. Add 7 to 8 curry leaves (chopped). Mix well and fry for some seconds till the curry leaves become crisp. Do not brown them.

making kanchipuram idli recipe

28. Lastly add ¼ teaspoon asafoetida (hing). Switch off the flame and mix well.

making kanchipuram idli recipe

29. Pour the tempering mixture in the idli batter. Mix very well.

making kanchipuram idli recipe

making kanchipuram idlis:

31. Then pour idli batter in the idli moulds lined with banana leaves.

making kanchipuram idli recipe

32. If using small bowls or tumblers, then pour the batter till ¾th of the bowl or tumbler. Place the bowls on the idli stand or a steamer pan.

making kanchipuram idli recipe

33. Bring to boil 2.5 cups water in a pressure cooker or a large pot.

making kanchipuram idli recipe

34. Place the idli stand in the pressure cooker. Remove the whistle (vent weight) and cover cooker with its lid.

making kanchipuram idli recipe

35. Steam kanchipuram idli on medium flame for 15 to 20 minutes. The idlis made in the idli moulds will take less time. But the idlis made in a tumber or bowls will take more time as the quantity of batter is more in these. To check the doneness, insert a bamboo skewer in the idlis. If there is no sticky batter on the skewer, the kanchipuram idlis are steamed well.

kanchipuram idli recipe

36. Wait for a 1 to 2 minutes and then with a spoon or spatula place the idlis in a plate. Remove the banana leaves and then serve kanchipuram idli. To keep the idlis warm, place them in a chapati dabba (box) or a casserole.

kanchipuram idli recipe

37. serve kanchipuram idli with coconut chutney and sambar.

Courtesy: source

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