Kanjeepuram Idli Recipe is very easy dish to prepare, as Kanchipuram is famous for more than silk sarees! In fact, this special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare it in your own kitchen. While we have prepared it using idli plates for your convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Kanjeevaram Idli Ingredients

Par boiled 3 cups

Urad dhall 1.5 cups

Dry ginger powder 1 t.spoon

Pepper 1/2 t.spoon

Cumin seeds 1/2 t.spoon

Hing 1/4 t.spoon

Curry leaves

Cooking Oil 6 t.spoons

Ghee 2 t.spoons

Salt 1.5 t.spoons

Kanjeepuram Idli Recipe Method

Rinse and soak par boiled rice and urad dhal in water for 2 hours. Grind the above coarsely and add hing and salt to this.Keep it overnight so that this will ferment.Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add this to the flour. Add dried ginger powder and mix everything together. Coat a flat vessel with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.