Kanchipuram Idli

This is  a very traditional idli made in the temples of Kanchipuram ( Tamil Nadu) and hence is also called temple idli or Kanchipuram idli. Traditionally Kanchipuram idli is wrapped in a traditional Mantharai leaf (Bauhinia Creeper) that also lends a unique flavor.


What makes this idli unique is its tempering which has so many medicinal properties to it and so makes it a  super healthy breakfast.


Ingredients :

Ingredients for idli batter

  • 1 cup raw rice
  • 1 cup idli rice/ ukda chawal
  • 1 cup urad dal


For tempering

  • Sesame oil 3/4 tbsp
  • 3 tbsp finely chopped curry leaves
  • Ginger finely chopped
  • 1/2 tbsp black pepper
  • 1 tbsp jeera
  • 1 tbsp chana dal
  • 2 tbsp chopped cashew
  • 1/4 tsp dry ginger powder
  • Green chili finely chopped
  • Salt to taste

How to make:

Idli Batter:

  • Soak both the rice and dal together for about 4 hours.
  • Drain water and grind to a thick fluffy batter. Add salt and ferment for 8/10 hours.


  • Roast the cumin n black pepper in very little ghee. Cool and powder.
  • Take 1 tbsp sesame oil. Add the chanadal and cashew roast till light brown. Add ginger, green chilly, curry leaves, jeera black pepper powder and dry ginger powder. Give it all a stir for 3 minutes. Pour this into the fermented idli batter. Add 3 tbsp raw sesame oil into the batter. Mix all and pour into molds.
  • Now the idli is traditionally made in cylindrical shape. However it can be made either in idli mold or in small steel katori . After greasing well with oil, pour batter and steam in the cooker for about 15 minutes. Cool and demould.
  • Serve with coconut chutney.




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