This traditional Kanchipuram Idli recipe has rich flavor and unique texture with taste. Don’t worry in this recipe you won’t require even a banana leaf; yes, you can make a delicious Kanchipuram Idli using a pressure cooker or an idli stand and not an inch of banana leaf. For those really short on time, try out the instant Kanchipuram Idli batter that can be made in a good time for breakfast. Whether searching for easy Kanchipuram Idli recipes or curious about Kanchipuram Idli for weight loss, this dish suits everyone. If you are familiar how regular idli is made, you will be easily able to figure out difference between Kanchipuram Idli and regular Idli. If you are calorie-conscious, don’t forget to check out the calories and nutritional facts. So step in now and enjoy the beautiful breakfast of Tamil Nadu with traditional Sambar and Coconut chutney!

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1 video how to make kanchipuram style idli

2 Recipe how to make Kovil idli

3 Ingredients

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video how to make kanchipuram style idli

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Recipe how to make Kovil idli

Tamil Kancheepuram Idli

Best south indian breakfast

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Prep Time 30

Cook Time 8

Total Time 8 30

Course Breakfast

Cuisine south Indian

Servings 4

Calories 50 kcal

Ingredients

1 Cup Split Black gram / Urad Dal
1 Cup Rice / Chawal
1 Tbsp Fenugreek seeds / Methi
2 Tbsp Oil / Tel
1 Tsp Cumin / Zeera
1 Tsp coarsely crushed Pepper / Kali mirch
1 Tsp Mustard / Rai
1 Tsp Ginger paste / Adrakh
15 chopped Cashews / Kaju
1 Pinch Asafoetida / Hing
½ Tsp Ginger powder / Saunth
20 Curry leaves
Salt to taste
4 Tbsp Curd / dah

Instructions

Soak rice in 1 cup water and urad dal in about 2 cups of water for 5-6 hours. You can use any type of rice.
Along with these also keep fenugreek seeds soaked in ¼ cup of Water.
Grind all one by one and well mix everything into a batter.If you want you can add little water while grinding.
Cover it and keep it for a minimum of 8 hours or overnight to ferment..
For temper in hot Oil keeping heat low crackle cumin seeds, Pepper,
After a few seconds, we will add ginger paste, curry leaves, cashew nuts, asafoetida and salt.
Stir it on low flame for some time. After that, add curd.
Mix well. Now add temper in batter. Well whisk the batter to incorporate air, so that the idli becomes soft and fluffy.
Grease the idli molds with oil.
Pour the batter in the cavities a little lower than the edges.
Steam for 15-20 minutes. Once it cools down, demould the idli. Serve it with sambar and