Kanchipuram Idli

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Main Course

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 366kcal

Author: Smruti

Ingredients

3 cups idli batter
4 tablespoon oil
2 teaspoon urad dal
2 teaspoon chana dal
1 tablespoon raw cashews
1 teaspoon cumin seeds
1 tsp peppercorns
8-10 curry leaves
1 teaspoon turmeric powder
½ teaspoon salt
1 tablespoon oil (to grease the idli stand)
2 teaspoon fruit salt

Instructions

Keep the idli batter ready.
3 cups idli batter
In a small pan heat oil.
4 tablespoon oil
Then add soaked chana dal and raw urad dal. Sauté till crisp.
2 teaspoon chana dal, 2 teaspoon urad dal
Next add raw cashews. Cut them into pieces before adding.
1 tablespoon raw cashews
Once the cashews start to turn golden brown; add lightly crushed peppers and cumin seeds.
1 teaspoon peppercorns, 1 teaspoon cumin seeds
Let the cumin seeds pop and then add the turmeric powder and curry leaves.
8-10 curry leaves, 1 teaspoon turmeric powder
Mix well and turn off the flame.
Transfer the tempering to the idli batter, add a pinch of salt and mix well.
½ teaspoon salt
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. Keep covered.
1 tablespoon oil
When the water starts to boil, add a pinch of ENO to the batter and give it a good mix.
2 teaspoon fruit salt
Then add a ladle full of the batter into the molds.
Place the plates in the idli stand base.
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.

Video

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition