- 1 cup raw rice
- 1 cup parboiled rice
- 1 cup white lentils
- 1 tbsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 1 tsp ginger powder
- 5-6 curry leaves (fresh or dried)
- 10 cashew nuts, roughly broken into pieces
- 1 green sliced chili (optional)
- 1 tbsp clarified butter or regular unsalted butter
- 1/2 tsp salt
Kanchipuram idli is different to other idlis in almost every aspect. This unique variation of the famous Indian rice-lentil cake was invented in the temples of Kanchipuram in Tamil Nadu, Southern India. It was a special treat and offering to festival times. Gods and people seemed to enjoy this dish similarly, and the reputation for the specialty spread throughout India and beyond.
Traditionally, Kanchipuram idlis come in a long conical shape.
The big size invites to share because one person wouldn’t be able to finish the whole idli.
Making Kanchipuram idli is all about the preparation. It needs to be done a day in advance, and there is no shortcut. You will be amply rewarded with a soft and fluffy consistency paired with aromatic spices that make this such an exquisite and unique dish.
How to make Kanchipuram Idli
In case you don't have an idli tray, you can also make a cake with the batter; use a round baking tin that fits into your steamer. Pour the batter into it (not more than half full) and steam (adjust the cooking time if necessary). Cut into cake slices and serve.
Enjoy the dish and Happy cooking.