Sunday 2 June 2013

Kanchipuram Idli/Kanchipuram Idli Recipe/How to make Kanchipuram Idli with step by step photos

The moment we all hear the word Kanchipuram, things that come to our mind are the historical temples like the Vardharaja Perumal temple, Ekambareswarar temple, Kamakshi amman temple and the world famous, beautiful, hand-woven silk sarees. Talking about food, the Kanchipuram idlis also called as Kudalai idlis are very authentic and famous in this district. Originally these idlis are steamed in “Dhonnai” or in “Mandharai ilai”, these in fact add an unique taste to the idlis which is totally unbeatable and heavenly. But if you don’t get them in the place you live or do not have them in hand, just steam them in the regular idli plates. Meanwhile do check out other interesting and healthy Breakfast Recipes here.

So here’s how to make Kanchipuram idlis with step by step photos…

Parboiled rice/Idli rice
3 cups
Raw rice
1 cup
Urad dal
1 cup
Vendhayam [Methi seeds]
1 tsp

For Tempering
Mustard seeds
1 tsp
Urad dal
1 tsp
Kadalai paruppu [Bengal gram dal]
1 tsp
Black pepper
1 ½ tsp (crushed coarsely)
Cumin seeds
1 ½ tsp (crushed coarsely)
2 tsp finely chopped
Cashew nuts
6-8 cut to pieces
Asafoetida [Perungayam]
One pinch
Gingelly oil
1 ½ tbsp
1 tbsp
Curry leaves
6 -8
Yogurt [curd]
3 tbsp
Preparation Time: 10-12 minutes                        Recipe Category: Breakfast
Cooking Time: 15-20 minutes                               Recipe Cuisine: Tamil Nadu,South India
Author: Priya Anandakumar

Wash and soak idli rice and raw rice together for 6 – 8 hrs. Wash and soak urad dal and vendhayam together for 6 – 8 hrs.

Rinse and wash the rice with fresh water and grind it in the wet grinder to a coarse consistency.

Similarly rinse and wash the urad dal and grind it in the wet grinder until frothy.

Now mix the rice batter ,urad dal batter together with enough salt and ferment for 10 to 12 hrs.

In a kadai heat oil and ghee together, add mustard seeds after it splutter, add urad dal, kadalai paruppu, crushed black pepper, cumin seeds, ginger, cashew nuts, asafoetida, curry leaves and sauté until the dal turn golden brown. Now switch off the stove and add it to the idli batter.

Add the yogurt also to the idli batter and mix everything well. Grease the idli plates, (place mandharai leaf , if u have in each hole) and pour the batter to the idli plates and steam the idli’s for 5 to 7 min.

Yummy and delicious kancheepuram idli is ready to be enjoyed.

Thank you for visiting my blog, please come back again for more traditional recipes.
Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Have a great day and enjoy.


  1. Congrats for your award.. Kanchipuram idli looks yummy..

  2. congrats and welcome back dear. love fluffy idlis.

  3. I would LOVE to taste your yummy cooking!

  4. congrats on your win priya...more to go buddy...
    kanchipuram idlis looks yummy

  5. Congrats Priya. Hope You have enjoyed your holiday.
    I have never tried Kanchipuram Idly before. After seeing your preparation, I want to give a try. Spongy idlies looks fabulous.

  6. this is perfect for breakfast..looks lovely..

    Ongoing Giveaway


  7. Yummy idlis! Congratulations, and happy to have you blogging again! :)

  8. congrats for the kanchi idly..looks so soft.....

  9. Adore the spices and other ingredients added inside. I have only tasted plain idlis and this is so exciting and much loved for the flavors.

  10. Wow! Congrats on your awards Priya.. Idlis look simply superb and delicious dear :-)

  11. love this idli with all the tempering in it... congrats on ur awards dear, u deserve it!!! :)

  12. congrats on your awards dear..
    i wish to taste this soft and flavorful idlis:)

  13. Congrats for the award...idly looks so soft with lot of flavours...

  14. congrats dear, one of my fav tiffin...

  15. congrats,hearing more about this idli,must try a day.

  16. Congrats on the awards and the idli looks so soft and spongy.


Hello everybody,
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Priya Anandakumar