Kanchipuram Idli Recipe | Traditional South Indian Spiced Idli

“Spice-kissed, fluffy, and full of heritage — Kanchipuram Idli, a royal start to your day!”

A legendary offering from the temples of Tamil Nadu, Kanchipuram Idli stands apart from the usual soft idlis with its robust flavor and divine aroma. These idlis are seasoned directly in the batter with coarsely crushed pepper, cumin, dry ginger, and a generous amount of ghee, making every bite warm, spiced, and richly satisfying.

Traditionally served as prasadam at the Varadaraja Perumal Temple, it has become a beloved breakfast and snack across South India.

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🛒 Ingredients

For the Batter

• Raw Rice – 2 cups
• Whole Black Urad Dal (Black Gram) – 1 cup
• Fenugreek Seeds – 1 tbsp

For Flavoring

• Black Peppercorns – 3 tbsp
• Cumin Seeds (Jeera) – 3 tbsp
• Dry Ginger Powder – 5 to 6 tbsp
• Salt – to taste

For Mixing & Tempering

• Oil – 2 ladles (approx. 3–4 tbsp)
• Ghee – 5 to 6 tbsp

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👩‍🍳 Instructions

1. Soaking

• Rinse and soak raw rice in water for 6–8 hours.
• Wash and soak black urad dal + fenugreek seeds together for 6–8 hours.

2. Roast & Crush Spices

• Dry roast black peppercorns and cumin seeds separately until aromatic.
• Let cool, then crush coarsely.
  🔸 Do not make it a fine powder — texture is key!

3. Grind the Batter

• Grind soaked urad dal + fenugreek to a smooth paste.
• Grind soaked rice to a slightly coarse batter.
• Combine both batters in a large bowl with salt. Mix well.

4. Ferment

• Cover and leave the batter to ferment for 8–12 hours in a warm place.
  🔸 It should double in volume and appear airy.

5. Add Spices & Flavor

• Once fermented, mix the batter again.
• Add oil and dry ginger powder. Stir to combine.
• Heat ghee in a pan. Add crushed black pepper and cumin.
• Saute for 2–3 minutes on low-medium flame to release aroma.
• Add this hot spiced ghee into the batter. Mix thoroughly but gently.

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🧁 Steaming the Idlis

1. Grease idli moulds with ghee or oil.
2. Pour batter into each mold about ¾ full.
3. Steam in an idli cooker or pressure cooker (without whistle) for 15–20 minutes on medium heat.
4. Check doneness with a toothpick — it should come out clean.
5. Cool slightly and gently unmold. Serve hot.

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🌟 Tips & Notes

• Dry ginger powder is the soul of this recipe — adjust quantity based on your taste.
• The mix of oil and ghee makes the idlis rich and keeps them soft for hours.
• The coarsely crushed spices give bursts of flavor and slight crunch — don’t skip this step.
• For authentic taste, use ghee liberally in both tempering and serving.

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🍽️ Serving Suggestions

• Best served hot with:
  • Milagai Podi with sesame oil
  • Coconut chutney
• A drizzle of ghee makes it extra divine — especially for kids or prasadam-style serving.

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🥦 Nutritional Highlights

Urad Dal & Rice

• Protein + carb combo for energy
• Fermentation boosts gut health

Spices (Pepper, Cumin, Ginger)

• Pepper and cumin aid digestion
• Dry ginger helps with inflammation and gut wellness

Ghee

• Adds healthy fats and boosts absorption of spices

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Video Tutorial