Kancheepuram Idli

Kancheepuram Idli

Kancheepuram idli orginated at a famous temple in Kancheepuram. The idlis were served to devotees of the temple. It is considered a great travel food.


  • 2 cups idli rava
  • 1 cup whole urad dhal^
  • 1 ┬átsp. cracked black pepper^
  • 1 tsp. coarsely powdered cumin seeds^
  • 1" fresh ginger shredded
  • 1 tsp. asafoetida^
  • 1 Tbsp. fresh curry leaves
  • 2 cups lightly soured yogurt
  • 3 Tbsp. oil
  • 1 Tbsp. ghee (melted/clarified butter)
  • Salt to taste


Soak rice and urad dhal separately for about 3 hours. Grind rice to a coarse consistency, grind urad dhal to a fine consistency like you do normal idli batter. Mix the rice and urad batter. Add black pepper, cumin, ginger, and asafoetida. Add oil, ghee and 1/2 Tbsp.salt. Let batter ferment for about 8 hours. After the batter ferments, mix the batter and leave it in the refrigerator until ready to be cooked. When ready to prepare them, remove from refrigerator. Leave it out in normal room temperature at least for about 30 mins. Add curry leaves into the batter. Pour them in idli pan and pressure cook without the weight for about 20 mins. or until done.

Serve with chutneys, saambhar, and home made dosa chilie powder.

^ Please contact me for any of these ingredients or utensils.

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