Kanchipuram Idli Delicious Kovil Idli

Traditionally 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 the Tamil language. The plant is also known as mountain ebony in English. Steaming idlis in mandharai leaves give 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 is 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 (similar to how dhokla is made) 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 be used to make kanchipuram idlis. Just add some asafoetida (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. It is the robust tempering of crushed spices, cashews, curry leaves and more that is added to the batter. This, when steamed, results in super flavorful idlis with bits of these ingredients felt in every bite.   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. The best way to enjoy the flavors of Kanchipuram Idli is to have it with a side of coconut chutney and sambar. However, even tomato chutney goes very well with these idlis.

How to make Kanchipuram Idli

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

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 the dal.
6. Grind urad dal to a smooth consistency.
7. With a spatula remove urad dal batter in a bowl.
8. Now drain all the water from the rice and add them in the same grinder jar. Add ½ cup fresh water for grinding rice.
9. Grind rice to a semi fine consistency like that of rice rava.
10. With a spatula remove rice batter in the same bowl in which urad dal batter is kept.
11. Mix very well with a spatula or spoon. Cover and let the batter ferment overnight or for 8 to 9 hours.

Preparation before steaming kanchipuram idli

12. Before preparing the idlis some prep work needs to be done. Rinse 1 tablespoon chana dal a couple of times with fresh water. Then soak chana dal in ¼ cup hot boiling water for 30 minutes.
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.
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.
15. Next in a mortar-pestle take ½ teaspoon black pepper and ½ teaspoon cumin seeds.
16. Crush both black pepper and cumin seeds coarsely. Keep aside. You can even crush in a spice grinder.
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.
18. Drain all the water from the soaked chana dal and add the soaked chana dal in the idli batter.
19. Add ¼ teaspoon dry ginger powder (saunth) and salt as required.
20. Stir and mix very well.
21. Heat 1 tablespoon of ghee in a small pan or tadka pan. You can also use sesame oil (gingelly oil).
22. When the ghee melts add the crushed black pepper and cumin seeds.
23. Fry them for some seconds till the cumin seeds sizzle and change color.
24. Then add 8 to 10 cashews (chopped).
25. Mix well.
26. Stirring often fry cashews till they turn light golden.
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. 28. Lastly add ¼ teaspoon asafoetida (hing). Switch off the flame and mix well. 29. Pour the tempering mixture in the idli batter. 30. Stir and mix very well.

Making kanchipuram idli

31. Then pour idli batter in the idli moulds lined with banana leaves.
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.
33. Bring to boil 2.5 cups water in a stovetop pressure cooker or a large pot.
34. Place the idli stand in the pressure cooker. Remove the whistle (vent weight) and cover the cooker with its lid.
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.
36. Wait for 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.
37. Serve kanchipuram idli hot or warm with coconut chutney and sambar. They also taste good with tomato chutney. Few more popular South Indian breakfast recipes you may like are:

Ragi idliOats idliMedu vadaMasala dosaIdli recipe.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kanchipuram Idli post from the archives first published on October 2017 has been republished and updated in January 2023.

title: “Kanchipuram Idli Delicious Kovil Idli " ShowToc: true date: “2024-09-08” author: “David Griffin”

Traditionally 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 the Tamil language. The plant is also known as mountain ebony in English. Steaming idlis in mandharai leaves give 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 is 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 (similar to how dhokla is made) 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 be used to make kanchipuram idlis. Just add some asafoetida (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. It is the robust tempering of crushed spices, cashews, curry leaves and more that is added to the batter. This, when steamed, results in super flavorful idlis with bits of these ingredients felt in every bite.   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. The best way to enjoy the flavors of Kanchipuram Idli is to have it with a side of coconut chutney and sambar. However, even tomato chutney goes very well with these idlis.

How to make Kanchipuram Idli

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

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 the dal.
6. Grind urad dal to a smooth consistency.
7. With a spatula remove urad dal batter in a bowl.
8. Now drain all the water from the rice and add them in the same grinder jar. Add ½ cup fresh water for grinding rice.
9. Grind rice to a semi fine consistency like that of rice rava.
10. With a spatula remove rice batter in the same bowl in which urad dal batter is kept.
11. Mix very well with a spatula or spoon. Cover and let the batter ferment overnight or for 8 to 9 hours.

Preparation before steaming kanchipuram idli

12. Before preparing the idlis some prep work needs to be done. Rinse 1 tablespoon chana dal a couple of times with fresh water. Then soak chana dal in ¼ cup hot boiling water for 30 minutes.
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.
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.
15. Next in a mortar-pestle take ½ teaspoon black pepper and ½ teaspoon cumin seeds.
16. Crush both black pepper and cumin seeds coarsely. Keep aside. You can even crush in a spice grinder.
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.
18. Drain all the water from the soaked chana dal and add the soaked chana dal in the idli batter.
19. Add ¼ teaspoon dry ginger powder (saunth) and salt as required.
20. Stir and mix very well.
21. Heat 1 tablespoon of ghee in a small pan or tadka pan. You can also use sesame oil (gingelly oil).
22. When the ghee melts add the crushed black pepper and cumin seeds.
23. Fry them for some seconds till the cumin seeds sizzle and change color.
24. Then add 8 to 10 cashews (chopped).
25. Mix well.
26. Stirring often fry cashews till they turn light golden.
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. 28. Lastly add ¼ teaspoon asafoetida (hing). Switch off the flame and mix well. 29. Pour the tempering mixture in the idli batter. 30. Stir and mix very well.

Making kanchipuram idli

31. Then pour idli batter in the idli moulds lined with banana leaves.
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.
33. Bring to boil 2.5 cups water in a stovetop pressure cooker or a large pot.
34. Place the idli stand in the pressure cooker. Remove the whistle (vent weight) and cover the cooker with its lid.
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.
36. Wait for 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.
37. Serve kanchipuram idli hot or warm with coconut chutney and sambar. They also taste good with tomato chutney. Few more popular South Indian breakfast recipes you may like are:

Ragi idliOats idliMedu vadaMasala dosaIdli recipe.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kanchipuram Idli post from the archives first published on October 2017 has been republished and updated in January 2023.