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.

Kancheepuram Idly

Soaking Time: 2 – 3 hrs | Fermentation Time: Overnight
Cook Time: 15 mins | Makes: 20 Idly’s

Ingredients

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

Method

1. Wash and Soak Urad Dal and Rice together for 2 – 3 hours.
2. Blend it coarsely without adding water in a blender or grinder.
3. Allow it to ferment overnight.
4. Once the batter is fermented nicely, add melted ghee, jeera, pepper, thick curd and salt. Mix it well.
5. Grease the idly mold or stainless steel glass, pour the idly batter into it and steam it for 15 minutes.
6. 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.