Kanchipuram Idli | Kancheepuram Kovil Idli

ABOUT

Kanchipuram Idli is a steamed rice cake, made in a unique way and is offered as a special Prasad in Varadaraja Perumal Temple in Kanchipuram. Hence it got the name Kanchipuram Idli. This is an authentic recipe from the Varadaraja Perumal temple. This is quite easy to make at home and is a great alternative to your regular Idli. Served best with coconut chutney, idli podi and sambar !!

This has a fantastic flavor from cumin seeds, pepper, ginger powder and a nutty flavor from ground nut or gingelly oil. If you don’t find Mandharai leaves, feel free to cook in your regular idli moulds/ tumbler.This idli if stored in fridge lastes upto a week.

The preparation and taste is totally different from a regular idli. These Idlis are traditionally made in Mandharai leaves, which act as an encasing and the bamboo act as mould to it. These Idlis are made in huge size (1.5 foot tall) traditionally in temples, but in hotels they will be sliced and served. It is impossible to eat 1 whole idly by a person. There will be atleast 20-30 pieces that can be made with single idli. It is quite famous among the residents of Kanchipuram and I have seen many people buying it as a whole idli for the guests in their house.

MAJOR INGREDIENTS

Raw Rice Vs Rice Rava

This recipe calls for raw rice (pacharisi/ponni rice) which has to be soaked and grounded to rava consistency. However we have used rice rava, which is nothing but raw rice pulsed to rava consistency. It is readily available in the market as Rice Rava or Idli Rava. In such case you need to follow the same soaking procedure but no need to grind them. You can directly add the soaked rice rava to urad dal batter. You can use whichever is available with you. The measurements remain the same.

Urad dal & Fenugreek seeds

Urad dal requirement for Kanchipuram idli is more than regular idli. The quantity seems twice than that of normal idli dosa batter. This adds to the unique flavor to the idli and will also make you feel fuller. Fenugreek seeds will give softness to the Idli.

Cumin and Pepper

Cumin seeds and Pepper are added as a whole in the traditional recipe. If you feel pepper as a hindrance while eating, you can crush and add them in the batter. I have roughly crushed cumin seeds too, so that they give beautiful aroma when mixed.

Ginger Powder

One of the important ingredient for this recipe is dry ginger powder / sukku podi, which gives such a unique flavor and taste.

Groundnut Oil

Authentic recipe uses groundnut oil for these idli. Gingelly oil also equally works. But oil should be added as such without heating. This Oil mixes with the batter, and gives a nutty flavor/aroma to the entire recipe.

TIPS AND NOTES

1. Soak and grind urad dal batter separately for any kind of idli recipe.
2. Urad dal shouldn’t be soaked longer , else it’s yield will reduce. Also wash the urad dal nicely till the water is clear else the idli will have a foul urad dal taste.
3. If you are grinding in the mixer jar, make sure the urad dal batter is kept in fridge for atleast half an hour or use ice cubes for grinding. This ensures the urad dal doesn’t become hot while grinding and gives a better yield and fermentation.
4. Make sure dry ginger powder, cumin and pepper is fresh so that you feel the exact aroma of these spices.
5. Mandharai leaves gives a beautiful flavor, however it is not available everywhere so you can pour in a tumbler directly or in normal idli mould.

STEP BY STEP INSTRUCTIONS

Soaking Rice and Urad is the foremost step. However I have used Rice Rava which is available in the market directly.

Rice Rava is nothing but Rice that are ground to Rava consistency. So if we use Rice Rava then no need to grind them. Just soaking and mixing will do.

In case you don’t find rice rava, just replace it with normal raw rice.

Soak the rice rava for 6 hours before mixing it with the urad dal batter.

To another bowl add Urad dal and Fenugreek seeds. Fenugreek seeds gives softness to the idli.

Similarly wash the urad dal atleast twice and soak them for 1 hour. If you soak urad dal for long then its yield will be reduced and will be less fluffy.

Now grind the urad dal, to fine batter by adding water. Batter should have ribbon consistency.

Now to the urad dal batter , add the soaked rice rava directly and give a nice mix.

NOTE: In case you are using raw rice, soak it similarly and grind the batter to rava consistency ie., It shouldn’t be fine, a little coarse when rubbed with hands.

Preferably use your hands to mix, as it gives a homogeneous mix as well as gives some warmness to the batter which leads to better and quicker fermentation.

NOTE: The batter shouldn’t be loose, don’t add too much of water while grinding. It should be little thicker than normal Idli dosa batter consistency.

Let the batter ferment overnight or 6-8 hours, till it rises completely. Fermentation depends on the climate and room temperature. If you are living in cold regions, keep it inside instant pot or oven for warm surrounding.

Once its fermented, mix well. Now add the crushed cumin seeds (gives lot more taste than whole cumin), pepper ( you can crush this and also add), dry ginger powder (sukku podi), a good amount of Asafoetida( hing/perungayam), salt as required for the batter and curry leaves.

Now add groundnut or gingelly oil. In temples they use groundnut oil, you can use either of it for the nice nutty flavor. Avoid normal flavorless vegetable oil or over powering coconut oil.

Mix everything homogeneously. These are the main ingredients to this idli and it adds so much of flavor.

NOTE: Please add the exact quantity to get proper final results. Adding less quantity will not give the exact flavor to this idli.

If you can get Mandharai leaves, use it!! They give Authentic flavor and taste to the idli. If you cant find it feel free to skip.

In a tumbler, place a small banana leaf at the bottom for easy de-moulding. Inside the tumbler , the madharai leafs are folded and kept.

Pour the Idli batter inside the mould. If you take small tumblers for the recipe , make sure to fill only 3/4th, the idli will rise as it cooks. In case of Idli moulds, fill only half.

You can place these tumblers either in steamer or cooker.

Cook with the lid closed and without whistle for 20 minutes in low to medium flame. Make sure cooker has good amount of water beneath for steaming.

After 20 minutes, open the lid and check if the idli has cooked completely by poking a knife or toothpick. It would have rised nicely and will be super aromatic.

Now you can serve by de-moulding the Mandharai leaves !! Don’t let it cool completely. De mould when you can withstand the heat.

You will be able to see the porous texture , with all the aroma of spices. This texture will be perfectly achieved only when you grind the batter right!

Pour some gingelly or groundnut oil over it and dig in!!! Serve HOT always!!

Serve with coconut chutney or Idli Podi for a perfect taste. Happy Eating!!