Few days back, when I posted a recipe for Kanchipuram dosa, many of you mentioned about this idli. Then I saw this recipe in my diary. I am not sure if it is authentic, but I liked these idlis very much. I saw this recipe in one of the TV shows in India.
These idlis have a distinct taste of cumin seeds, ginger and pepper. This tastes very good with onion chutney. Ever since I tasted these, it has become a regular at my home.
Ingredients:
1 cup urad daal
1 cup rice
1 cup boiled rice
1 tea spn finely chopped ginger
1/2 tea spn cumin seeds
1/2 tea spn pepper (I used pepper powder)
1 tbl spn cashew pieces
1 tbl spn yogurt/curd
5-6 curry leaves
1-2 tea spn ghee
Salt
Oil
Method:
Soak rices and daal seperately for 5-6hrs. Grind daal to a very smoothe paste. Grind rice to a coarse paste. Mix both. Add ginger, cumin seeds, pepper, cashew pieces, yogurt/curd, curry leaves cut into big pieces, warm ghee, salt. Keep overnight for fermentation(see idli post for fermentation instructions).
Grease the idli plates with oil. Pour the batter in idli moulds and steam them.
Serve hot.
Serves : 4-5
Preparation time : 30mins (excluding standing time)
What a coincidence. I have made the idli batter ready for tomm. I started making idlis using rice instd of idli rawa. I am going to try this tommorrow but with a little difference. I will have to add the seasoning tomorrow. Never tried this before although eaten it at many places. Thanks for posting.
Looks great! I make them often.
I’ve never had these…I think I’m missing something wonderful though, and will make these soon. Thanks Shilpa.
Oh! I just made the usual plain idli’s today. Wish I had read ur recipe before making those. The speciality of rava idlis in rice-urad combination. Good one.
never had these…will try soon…:)
Hi Shilpa ,
Kancheepuram idly is famous in Tamilnadu… Its a great combo with onion chutney ..
Looks great. Does the batter ferment well if all the ingredients are added beforehand?
sounds good
Good one
Hi Shilpa,
This sounds so simple ………….i gave it a try yesterday and YES this recipe is for keeps!!! Simply delicious!
i will try this for next time when I make idlis.thanks for sharing them
I am fond of South Indian idlis. Have not yet tried this Kanjeevaram idlis but I made Thayir idlis
http://www.indusladies.com/forums/19317-post172.html
oh my boy came out so excellent. Wld come back to comment on this Kanjeevaran idli once I tried it.
Yum! Brings back from memories of Woodlands in Bombay 🙂 Smita
In this reciepe you have mentioned about the boiled rice, but u didnt say when to mix it. Should the boiled rice be soaked in water and be added or can it be added directly to the dove… Pls guide me on this
hey shilpa , where have u disappeared…we are waiting for ur new post….
Hi, I wd def try this one provided i cd find Boiled rice , secondly can we use Idli rava instead of rices and rest keep the same ingredients, pls help me out.
Spice Lover, yes they ferment even though all ingredients are mixed in the night.
Ashwini, I have mentioned rices(both rices together) to be soaked in water.
Saru, yes you can use idli rava.
last month, before I discovered your this website a couple of days ago, had read this Kanchipuram Idli recipe on back of Kalnirnaya Calendar (February (?) English version) and tried a couple of times , and loved it. You can eat without chutney, also. Even my wife tried once and like it, even though she is picky about among all amchigele recipes. I would love to try your method next weekend may be.
hi shilpa how r u
i have microwave and i want to know about grill.
and i want to know about difference between microwave oven and stove connected oven which is good for baking .
thanks
Shilpa: Naresh, Please read about the conventional oven(that is connected to stove) and mocrowave oven.
hi shilpa how r u.
i m looking for paneer teeka recipe and vegetable pizza .plss tell me how to make.
thanks vry much
Shilpa: Naresh, substitute chicken with paneer in chicken tikka recipe for paneer tikka. I will post pizza soon.
hi shilpa thanks for reply me.
in garlic bread we wrap the bread with foil paper so we can put foil paper in the conventional stove it will no burn
thanks
hi shilpa
how r u i want to know the recipe for khoya
Shilpa: Naresh, khoya is usually got by boiling milk for a very long time till only the solid remains. I will try out sometime and post it.
Btw..please put any recipe requests/questions in recipe request page on top of the blog, otherwise I wont be able to keep track of it. Thanks a lot.
Hey cant we add chopped coriander too to the above mentioned recipe? i guess ive eaten somewhere kanchipuram idlis with coriander.. they taste as well as look fantastic!
so far i ve tried many receipes from ur blog,wow,everything came out delicious!!!!!!!!! this is my first try for kanchee idli.which rice ve to use to soak in water(idli rice or the other one) and also boiled rice means boiled idli rice?
this is my first try for kanchee idli.which rice ve to use to soak in water(idli rice or the other one) and also boiled rice means boiled idli rice?
Thank u for the receip, and one suggesstion, instead of making idli in a plate, why can’t we use cooker containers and grease with oil and pour the batter in some quantity and let steam it and cut the idlis and serve hot.
Shilpa: Yes, we can use cooker containers. My mom makes idlis like that very often.
dear mam, your website is nice.i tried rava idli which came out well. i would like to know how long the kanchipuram idlis have to be steamed.
Shilpa: Same time as any other idlis
shilpa, perfect ingredients, coarsepepper powder and dried ginger along with curry leaves is the slight alteration to be made
shilpa, these idlis are called kudalai( oblong bamboo flower baskets) idlis as they are stemed in kudalais, In kanchipuram they are offered as prasadams to God. They taste divine and i always had the oppurtunity to taste them , whenever we go to kanchipuram when we were in chennai.
Isnt it also made with a variation where you moult it in banana leaves? As in, put banana leaves at the bottom of the mould then put the batter and then put one piece on top of it too? Thats how i ate it at a restaurant and it tasted amazing. It can be done as a variation.
Niv
i will try this idly by Sunday. My grandmother used to make this variety idly. thanks.
Hi read ur recepie but u said rice is it idly rice or normal rice and boiled rice is again rice or idly rice. can u pls clarify As i liked ur recepie i would like to try …….
Ur recipe for kancheepuram idly is not authentic pls
dear shilpa,
i doubt about the rice u have mentioned.
1:-what kind of ”rice”, numb 2 ingredient in ur list.is it idli rice??
2:- what do u mean by boiled rice.is it par-boiled rice or cooked rice??
3:- the normal protion is 4:1,but for this idlis u have used 2:1,so will they ferment well??
plz reply.
regards
shraddha
1) any rice should be fine. 2)par boiled rice 3) for normal idlis also we use 2:1 proportion. yes it works
hi,
i have ur kanjipura idli recipe..it came out very well..my hubby appreciated me alot..best wishes…..
Hi Shilpa
Give us pizza recepie and falafel recepie too. Thanks
just came across this reciepe shilpa….have to say,am a gr8 fan of ur site…could u plz guide me as to how much of idli rawa should be used as a substitute for rice…thanx
For 1 cup rice use 1 cup idli rava (thats what I use)
This is an ancient dish, a prasadam in the temples and your recipe is not authentic. you have “improved” it by changing the ingredients and the result!
Do some research. It is not difficult