Traditional Kanchipuram Idli

Recipe by
Total Time:
10-12 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 cup - idli rice
  • 1 cup - urad dal, methi seeds
  • 1/2 tsp - pepper
  • 1 tsp - cumin seeds
  • Ginger - a pinch
  • Asafoetida - a pinch
  • Coconut - few pieces
  • Cashew nuts - 5 - 6
  • Ghee - 2 tbsp
  • Sesame oil - 1/2 cup
  • Vegetable oil - 2 tbsp

How to Make Traditional Kanchipuram Idli

  • Soak both rice and urad dal with a pinch of methi seeds.
  • After 3 hours, grind it with water coarsely.
  • Add required salt and keep it overnight for fermentation, just like ordinary idli.
  • In the morning, add 1/2 cup sesame oil, pepper, cumin seeds, ginger, asafoetida and coconut pieces into the idli paste and stir it well.
  • Fry the cashew nuts in ghee and again put it in the paste.
  • Now it's ready.
  • Take little cups or tumblers, pour 3 tsp veg oil and rinse it.
  • Then fill each cup with the idli (upto 3/4th level) paste.
  • Keep it in the pressure cooker up to 20 mins (4 cups at a time).
  • It comes in the shape of the cup, take it, keep it for a while and then remove it.
  • Serve with coconut chutney or dal powder.