Kanchipuram Idli

A delicious type of idli tempered with spices and curry leaves; Kanchipuram Idli is a popular recipe from Tamil Nadu.

Serve these with a side of coconut chutney, tomato chutney and sambar for a delicious breakfast or meal.

There are so many delicious breakfast recipes from India. Every region has their favorite breakfast combination.

There is Jalebi, Fafda and Papaya Sambharo on one end of the spectrum; Batata Poha, Upma and Misal on the other. These are amazing and yet most of them are quite easy to put together.

Idlis are popular down South as a breakfast recipe. Fluffy rounds made by steaming fermented rice and lentil batter; idli can be of so many different types. From plain idli, rava idli and oats idli to even quinoa idli and green dal idli; we love them all.

Jump to:

• What is Kanchipuram Idli
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Making Idli in the Instant Pot
• Recipe FAQs
• Pairings
• More Idli Recipes to try
• Kanchipuram Idli

What is Kanchipuram Idli

A variation of traditional idli; Kanchipuram is like a spiced version of idli. It starts with a rice and lentil batter that is tempered with some aromatic spices and crunchy elements.

The batter traditionally uses equal amounts of raw rice, parboiled rice and urad dal. However, regular idli batter works too.

The idli made from the batter are soft yet have some amount of crunch in them. The flavors of tempered ingredients and the delicate balance of turmeric makes the whole dish amazing.

It is great to enjoy with some coconut chutney, tomato chutney and sambar. However, given that it has a lot of flavoring within, it is great to enjoy by itself too.

Kanchipuram idli originated in a place called Kanchipuram in Southern India. It is a popular offering at many Indian temples like the Sri Varadharaja Perumal Temple.

When made in the temple, raw rice is used (instead of the traditional parboiled rice). Moreover, no green chili and asafetida are added. The recipe is pretty similar to the one listed here.

Why this recipe works

• It is super easy to make.
• This pairs beautifully with chutney, rasam and sambar.
• Kanchipuram Idli is great as a breakfast or a meal recipe.
• It is also a great way to use up leftover idli batter.
• We do not add any chili, making it great for kids too.
• This is a welcome change from regular plain idli.
• As we flavor this with tempering, it is great without any side too.
• The recipe only needs a handful of ingredients.
• Kanchipuram Idli is naturally Vegan.
• It is also gluten-free.
• To make these nut-free, simply skip the cashews.

Ingredients and Substitutions

• Idli Batter: We make Kanchipuram Idli with regular idli batter. I like to make mine with soaked 3 parts idli rice, 1 part urad dal and some fenugreek seeds and salt. This batter is fermented overnight and used in the recipe. Refer to this idli recipe for complete steps. However, replace half the idli rice with raw rice (sona masoori rice) if you like.

• Flavoring Ingredients: A mix of pepper corns, cumin seeds, curry leaves and raw cashews is great to season the idli batter. I like to lightly crush the peppers and cumin to the batter. Plus some soaked chana dal and raw urad dal are great for texture.

• Turmeric: A pinch of turmeric is great to season the batter. This is optional; but great for a bright hue. Turmeric powder is great but fresh turmeric will work well too.

• Oil: I like to temper the flavoring ingredients in oil. Any neutral oil, coconut oil or ghee works well in the recipe.

• Salt: I add a pinch of salt in spite of the salt in the batter. Adjust this after tasting the batter.

• Fruit Salt: A pinch of ENO (fruit salt) is great to make the idlis soft. This is an optional ingredient; skip it if the batter is perfectly fermented.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Keep the idli batter ready. Follow this idli recipe to make the batter.

2- Then remove the required batter in a bowl.

3- In a small pan heat oil.

4- Then add soaked chana dal and raw urad dal. Sauté these till crisp.

5- Next add raw cashews. Cut them into pieces before adding.

6- Once the cashews start to turn golden brown; add lightly crushed peppers and cumin seeds.

7- Let the cumin seeds pop and then add the turmeric powder and curry leaves.

8- Mix well and turn off the flame.

9- Transfer the tempering to the idli batter, add a pinch of salt if required. Mix well so the tempering distributes well.

10- Grease an idli stand with some oil or non-stick spray. Also add 1 cup water in the idli stand base and bring to a boil and keep covered.

11- When the water starts to boil, add a pinch of ENO to the batter and give it a good mix.

12- Then add a ladle full of the batter into the molds.

13- Place the plates in the idli stand base.

14- Cover and cook for 12 minutes. Then open the lid and check if it is cooked. Remove the plates and let them cool a little. Then use a spoon to remove the idlis and serve with your choice of coconut chutney, tomato chutney and sambar.

Expert Tips and Notes

• The tempering ingredients can be added to ghee instead of oil too. The recipe does not remain Vegan but is super flavorful.

• Soak the chana dal before using. Raw dal will not cook in oil or ghee of not soaked and remain chewy in the idli.

• Keep the batter thick. Adjust the water as needed, every brand of dal and rice tends to behave differently. Super thin batter will result in flat idlis that do not hold their shape.

• Often times the idli is steamed in pans lined with banana leaves or mandharai leaves. This does give a great flavor to the idlis. However, skip these if you do not have access to the leaves.

• Kanchipuran idli is known to be slightly dense. However, if you like yours soft, add some fruit salt as directed in the recipe.

• First boil the water in the idli stand base and only then place the idli plates. That way they become soft.

• The recipe works well in traditional idli plates, greased cups, bowls or even in a plate. Simply slice the idli once steamed if making it in a deep or wide plate.

Making Idli in the Instant Pot

We can easily make these Kanchipuram Idli in the instant pot. Here is how to do so:

1- Add water in the instant pot insert and set it to 'saute'. Let the water come to a boil.

2- Meanwhile, grease the idli stand with oil or non-stick spray.

3- Then spoon some batter in each of the cavities. Also add some cashew pieces on top if desired.

4- Place the idli stand in the instant pot. Set the mode of the Instant Pot to Steam and vent to venting. The time required to steam the idlis is 10 minutes.

Pro Tip: The instant pot timer does not work with the steam mode. Keep the time using an external timer.

5- After the idlis have steamed, remove the stand and transfer the idlis to a plate. Enjoy with your favorite chutney.

Recipe FAQs

Pairings

Kanchipuram idli is great to pair with so many chutney recipes and sambar. Here are some perfect pairings for the idli. Moreover, a side of Filter Coffee is actually a perfect side for breakfast.

More Idli Recipes to try