Kancheepuram/ kanchipuram idli recipe — breakfast recipes

   The popular Indian food, Idlis always makes up a simple and filling breakfast. But eating the same old plain idlis frequently is quite boring for some people . But making them involves very less time as compared to the other breakfasts. So , I have been trying various versions of idlis . I always keep my dosa and idli batter ready, so that I can just whip up some interesting and yummy breakfast in no time like this one which I posted few days back and now this Kancheepuram idlis, which can be made in a jiffy with the usual idli batter along with some interesting additions. I got the recipe from Jaya shenoy’s book.

Print Recipe
Kancheepuram/ kanchipuram idli recipe -- breakfast recipes Yum
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
To make the idli batter-
  1. Soak the rice and udid dal together for a couple of hours.(4 to 5)
  2. Grind the udid dal to a smooth paste adding a little water. Then grind the rice to a slightly coarse paste (semolina/rava like) adding water in between.Mix the batter.Add salt and mix.Allow the batter to ferment for 8 to 10 hours.
  3. To make the kancheepuram idli batter after fermentation-
  4. Soak the chana dal in water for half an hour and then add this to the batter.
  5. Mix well. Fry chillies, pepper, cumin,cashewnut bits and ginger in a frying pan using the gingelly oil. Put this in the batter. Add curry leaves,baking soda , salt and curds. Mix well.
  6. Now pour this in a steamer plate and steam for 15 to 20 minutes till cooked.
  7. Cut into shapes of your desire or into squares.
  8. Serve hot with coconut chutney or sambar.
Recipe Notes

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49 thoughts on “Kancheepuram/ kanchipuram idli recipe — breakfast recipes”

  1. the photo is really really good…it seems so real i think i have to control myself from eating the screen…it seems so spongy and the color is also so good…congrats dear…

  2. I love this idlis but my recip is different. I was thinking today if i could make for EC event -speciality food :)They are gorgeous!

  3. I usually make this with the idli batter. Your recipe is interesting and grinding rice and dal together makes it all the more easy too.

  4. My recipe is slightly different.Your’s seems to be very good.My first time here you have a lovely blog!

  5. I havent tried these at home but whenever i visit a proper south indian resturant i always order for kanchipuram idli..its one of my and mom’s fav, will def give it a try at home and let u know, thanks for sharing 🙂

  6. @spice- I think you should use boiled rice(ukada chawal) or atleast a combination of 1 cup sona masuri +2 cups boiled rice to get soft idlis

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