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Saturday, August 8, 2009


Kancheepuram idli is very famous for its distinct taste. This is an ideal travel food. It doesn't get spoilt for longer durations. So, in Iyengar marriages, this is also packed for kattu saadha koodai alongwith puliyodharai and bahala bhath.


Raw rice - 1 cup
Idli rice - 1 cup
Whole white urad dhal - 1 cup
Pepper - 1 tsp.
Jeera - 1 tsp.

Fenugreek seeds - 1/2 tsp. (optional)
Broken cashews - 2 tablespoon
Ghee - 1 ladle
Gingelly oil - 1 ladle
Ginger - 1/2" piece
Asafoetida - 1 pinch
Salt - approx. 2 level tsp. or as per taste
Curd - 2 ladles
Curry leaves - few


Wash rice and dhal and soak in water separately for 3-4 hours.

Grind dhal to a fine paste.

Grind rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 6 hours. I fermented it overnight. 

Crush pepper and jeera to a coarse powder and also crush the ginger. Add this to the batter alongwith slightly sour curds, hing, fried cashews, curry leaves, melted ghee and gingelly oil. Mix well and keep it covered for half an hour. (You can also temper it with mustard seeds, but I have not done that).

Take a round vessel of 2" inch thickness, grease it well with gingelly oil, pour the batter in it and steam it in a pressure cooker without using the weight for 10- 12 minutes or until cooked. When done, take out and cut into desired shapes. Serve alongwith chutney and dosa molaga podi. It tastes good even if it is not warm.

You can also do it using idli plates. And when done in a donnai, it is called as Kudalai idli. Grease a donnai (cup made out of banana leaf or manthara leaf ) with gingelly oil, pour the batter and steam it for 10-15 minutes.
NOTE: Adding ghee in the batter enhances the taste.
Dry ginger powder can be substituted for ginger.


  1. I have book marked this recipe for Kancheepuram idlis.Will try for sure.

  2. my mom adds cashew nts to this ....tempting

  3. Mmmmmmmmmmmmmmmm Wow thats my fav looks so good and fluffy. Me too have posted it. platter is looks temtping and mouthwatering.

  4. Sailu, Thank you for pointing it out. I have forgotten to mention it in the ingredients and method. I have added it now.

  5. Shanthi,I had this one..but the recipe seems a treasure..I would like to prepare it myself using this one..thank you so much...

  6. I too have tried once by steaming in banana leaves..urs is lookin yumm:)Perfect entry for the event :)

  7. I love kanchipuram idlis, these are my mom's favorite too!

  8. the idlis look so spongy and nice!

  9. never tried these Idli's.Seems easy and a good variation to the regular Idlis.Will try it out

  10. Thank for the receipe. Important point to notice is my grandma always added dried ginger instead of fresh ginger. Thats make a big difference.

    In any case I really appreciate this block and this is one of my favorite receipes.

    Do you have the receipe for Tavalla dosai.... That will be interesting...

    This is an excellent blog I have seen so far . Kudos Shanthi. Well done!

  11. very nice. thanks for the receipe

  12. mmmmmmmmmmmmm looks yummy and the recipe is also explained very well. Thanks for posting this, will surely try it over the weekend

  13. I tried this out yesterday and it came out very well. Reminded me of childhood when mom used to make it at home.


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