Kanchipuram Idlis

Kanchipuram idlis are soft and flavorful idlis that originated in a small town called Kanchipuram in Tamil Nadu. These idlis are loaded with spices like pepper, ginger, cumin seeds and curry leaves, which gives them a unique taste and aroma.


  • 2 cups rice, soaked for 2-3 hours
  • 1 cup whole urad dal, soaked for 2-3 hours
  • 2 tablespoons cooked rice
  • 2 tablespoons chana dal /chopped cashews
  • 1 teaspoon shredded ginger /ginger powder
  • 1/2 cup yogurt /curd
  • 2 teaspoons black pepper corns
  • 2 teaspoons cumin seeds
  • 1/4 teaspoon asafetida
  • 2 tablespoons ghee, melted
  • 2 tablespoons oil
  • 1/4 teaspoon baking soda (optional)
  • 1 sprig curry leaves, roughly chopped
  • Salt to taste


  1. Grind the rice to coarse batter. Grind urad dal and cooked rice to smooth batter. Mix well and allow to ferment overnight.
  2. Add beaten curd/yogurt, cumin seeds, pepper corns, ginger, torn curry leaves, salt, cashews, hot ghee, oil and baking soda. Mix well.
  3. Prepare idlis with this batter.
  4. Serve Kanchipuram idlis with the chutney of your choice.

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