Kancheepuram is a district in Tamil Nadu famous for silk saree and temples. This idly is offered in temples as prasadam to devotees in and around Kancheepuram, Hence the name Kancheepuram Idly. I have tasted this idly only a couple of times at my mother’s friend’s house. I call it as tumbler idly as they steam the batter in stainless steel tumbler. But traditionally it’s steamed in a leaf called “Mandarai Leaf”. Usually temple prasadam are packed in these leaves. These leaves give a unique aroma to the food that is being packed (I can sense the smell as I type it here 😉). Ok let’s jump into the recipe. This simple idly has the goodness of ghee, jeera and pepper and truly stomach filling breakfast.
Soaking Time: 2 – 3 hrs | Fermentation Time: Overnight
Cook Time: 15 mins | Makes: 20 Idly’s
Raw Rice – 1 cup
Urad Dal – 1 cup
Thick Curd/ Plain Yogurt – 1 cup
Ghee – 2 tsp
Pepper – 1 tsp
Jeera – 1 tsp
Salt – as needed
- Wash and Soak Urad Dal and Rice together for 2 – 3 hours.
- Blend it coarsely without adding water in a blender or grinder.
- Allow it to ferment overnight.
- Once the batter is fermented nicely, add melted ghee, jeera, pepper, thick curd and salt. Mix it well.
- Grease the idly mold or stainless steel glass, pour the idly batter into it and steam it for 15 minutes.
- Allow it to cool and remove the idly from the mold. Serve it with Chutney and Idly Milagai podi (Gun powder).
I served it with Tomato Chutney and Idly milagai podi.