Tuesday, 27 October 2015


Kancheevaram idli is one of the  popular idli variety in tamilnadu .This idli tastes unique and delicious because it is fully seasoned with pepper corns . cumin seeds , dry ginger powder etc .actually this idli is originated from “Kancheevaram”.
Hence it is called Kancheevaram idli . This idli is also served as “prasaad “ in Varadaraja perumal  temple in
Kanchi .


Good quality boiled rice                                                - 1 cup
Urad dhal                                                                     - 1 cup

Soaked channa dal                                                     - ¼ cup
Powdered dry  ginger                                                 - 1 inch piece
Green chillies                                                              - 6 nos (finely chopped)
Crushed pepper                                                          - 1 tbsp
Crushed cumin seeds                                                  - 1 tbsp
Coriander leaves                                                         - 1 tbsp
Coconut gratings                                                         - ¼ cup
Sour curd                                                                   - ¾ cup
Asafetida                                                                   - 1/8 tbsp
Gingelly oil                                                                - 2 tbsps
Melted ghee                                                              - 2 tbsps
Salt                                                                            - to taste


Wash both rice and urad dhal and soak for about  five to six hours.
Grind coarsely adding enough water and salt .
Keep for fermentation overnight .
(If you want to preapare idlies immediately after two hours add curd .otherwise no need to add curd .)
Mix all the other ingredients .
Pour the batter in a well greased cooker vessel and steam for half an hour. When cooked, remove from flame, and cut into square or rectangle pieces .

Serve hot with chuney .

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