Kanchipuram Idli Recipe / Kanjeevaram Idli / Kovil Idli / Temple Idli Recipe - Easy South Indian Breakfast

Kanchipuram Idli

Method

Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp

Method

Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd, oil & ghee, leave it overnight to ferment.
Before making the idly mix the curd, hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel /aluminum tumblers & steamed for 15 to 20 minutes or till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.

Note:

a) Soaked handful of channal dal can be added.
b) You can also temper the pepper, jeera, curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

d) Many people add boiled rice too but traditionally temples do not add boiled rice, they use only raw rice to make this idli.

Courtesy:Pavithra

Version 2 

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Raw rice - 1 cups

Urad dal - 1/2 cup

Methi - 1/2 tsp

Cumin - 1 & 1/2 tsp

Whole black pepper - 1 & 1/2 tsp

Curry leaves - few

Hing - 1/2 tsp

Dry ginger powder - 1 tsp

Peanut oil - 3 tsp

Slt to taste

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