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You are here: Home / Easy Tiffin or Quick Dinner Recipes / Idli Dosa Varieties / Kanchipuram Idli Recipe

Kanchipuram Idli Recipe

June 20, 2018 By Sangeetha Priya 1 Comment

Here comes the authentic Kanchipuram Idli , during last summer when my neighbor pampered me with lot of banana leaves, the first thing I did was, this flavorful Kanchipuram idli . I have tasted this traditional milagu idli in Chennai restaurants and always wanted to give a try at home. And after having banana leaves without any further delay I prepared it. The usual idli dosa batter has proportions of idli rice and urad dal and here in this recipe addition of raw rice enhances the taste plus the nice aroma from the tempering this are the major difference from regular idli batter. My kids liked this soft fluffy kancheepuram idlis to core also the key point to nail this recipe is you have to grind it coarse and so less than 3 hours of soaking time is absolutely fine. Some calls it as thalipu idli and some milagu (pepper) idli anyways the name “Kanchipuram” arrived from its city of origin. 

Video Recipe Coming Soon

Ingredients for Kanchipuram Idli

(I usually double the recipe for grinder purpose)

Raw Rice – 1 Cup
Idli Rice – 1 Cup
Muzhu Ulunthu / Whole Urad Dal/ Urid Gota – 3/4 Cup
Fenugreek – 3/4 tsp
Salt – As Needed
Dhonai Leaves or Banana Leaves or just cups greased with oil

For Tempering

Cumin – 1.5tsp
Pepper – 3/4tsp
Curry Leaves – Few
Cashew nuts – Few
Oil or Ghee – For tempering

Kanchipuram Idli Recipe

How to  make Kanchipuram Idli Batter

  • Wash and Soak both rice varieties in a bowl.
  • After 1.5 hours of rice soak in another bowl do add urad dal and fenugreek, wash and add enough water to soak.
  • Let them soak for one more hour.
  • Rice needs just 2.5 hours of soaking and it needs just 30 minutes to grind to coarse texture.
  • And then in next batch add urad dal mixture and grind to smooth paste (approx 40 minutes in wet grinder or to smooth fluffy batter in mixer).
  • Once done mix both the rice and urad dal batter with enough salt, cover and let them sit in room warm temperature for 6-8 hours.
  • After 8 hours they batter turns fluffy and increase in quantity (but not like usual idli dosa batter since this kanchipuram idli batter has pachai / raw rice ).
  • Later in a pan, add oil or ghee to temper the ingredients given under “To Tempering”.
  • When oil is hot add cumin seeds followed by pepper corns.
  • Add cashews if using and let it turn golden brown.
  • Remove the mixture form flame and add the chopped curry leaves.
  • Add this to the fermented kanchipuram idli batter.

Kanchipuram Idli Recipe

How to steam Kanchipuram Idli

  • Now comes the cooking / steaming part where you can use any molds that you have at home for steaming it.
  • Also using banana or donai leaves is the  traditional way to cook this idlis but you can skip it.
  • Instead grease the molds with oil or ghee and make idlis in the same way mentioned here.
    • Take the stainless steel cups or utensils to steam.
    • Either grease with oil or ghee or wrap with banana or donai leaves.
    • If you are wrapping with banana leaves do place a bottom layer, cut leaf to sit on the bottom part.
    • Then circle the inner part of the cups/vessel with the leaf.
    • For the flexibility you can warm the leaves in fire/over stove, so that it holds the shape well.
    • Also you can make more than one layer of banana leaves.
    • Meanwhile add necessary water to the idli / steamer pan and bring it to boil.
    • Pour the idli batter in the prepared molds (or in regular idli plate) and Keep them inside the idli pan.
    note a tumbler without banana leaf, just oil/ghee greasing is fine
    • Cover them with lid and make sure they are tight.
    • Steam them until the tooth pick inserted at the center comes out clean.
    • Let them cool before slicing them.
    steamed idlis are ready to serve
    • The flavorful idlis has paired with thick coconut chutney (getti chutney) and tomato mint chutney.

    Print Version

    kanchipuram milagu idli step by step recipe
    Print
    Kanchipuram Idli Recipe
    Prep Time
    1 hr
    Cook Time
    15 mins
    Resting Time
    8 hrs
    Total Time
    1 hr 15 mins
     
    Course: Breakfast
    Cuisine: Indian
    Servings: 5 People
    Author: Sangeetha Priya
    Ingredients
    • Raw Rice - 1 Cup
    • Idli Rice - 1 Cup
    • Urad Dal - 3/4 Cup
    • Fenugreek - 3/4tsp
    • Salt - As Needed
    • Dhonai Leaves or Banana Leaves or just cups greased with oil
    For Tempering
    • Cumin - 1 tsp
    • Pepper - 1/2 tsp
    • Curry Leaves - Few
    • Cashew nuts - Few
    • Oil or Ghee - For tempering
    Instructions
    How to  make Kanchipuram Idli Batter
    1. Wash and Soak both rice varieties in a bowl.
    2. After 1.5 hours of rice soak in another bowl do add urad dal and fenugreek, wash and add enough water to soak.
    3. Let them soak for one more hour.
    4. Rice needs just 2.5 hours of soaking and it needs just 30 minutes to grind to coarse texture.
    5. And then in next batch add urad dal mixture and grind to smooth paste (approx 40 minutes).
    6. Once done mix both the rice and urad dal batter with enough salt, cover and let them sit in room warm temperature for 6-8 hours.
    7. After 8 hours they batter turns fluffy and increased in quantity (but not like usual idli dosa batter since this kanchipuram idli batter has pachai / raw rice ).
    8. Later in a pan, add oil or ghee to temper the ingredients given under "To Tempering".
    9. When oil is hot add cumin seeds followed by pepper corns.
    10. Add cashews if using and let it tunr golden brown.
    11. Remove the mixture form flame and add the chopped curry leaves.
    12. Add this to the fermented kanchipuram idli batter.
    How to steam Kanchipuram Idlis
    1. Now comes the cooking / stemaing part where you can use any molds that you have at home for steaming it.
    2. Also the banana or donai leaves are traditional way to cook this but you can skip it very well.
    3. Instead grease the molds with oil or ghee and make idlis in the same way mentioned here.
    4. Take the stainless steel cups or utensils to steam.
    5. Either grease with oil or ghee or wrap with banana or donai leaves.
    6. For the flexibility you can warm the leaves in fire, so that it holds the shape well.
    7. Meanwhile add necessary water to the idli pan and bring it to boil.
    8. Pour the idli batter in the prepared molds (or in regular idli plate) and Keep them inside the idli pan.
    9. Cover them with lid and make sure they are tight.
    10. Steam them until the tooth pick inserted at the center comes out clean.
    11. Let them cool before slicing them.
    12. The flavorful idlis has paired with thick coconut chutney (getti chutney) and tomato mint chutney.

    Kanchipuram Idli Recipe

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    Filed Under: Idli Dosa Varieties, Idli Dosa Varieties Tagged With: authentic kanchipuram idli, best side dishes for idli, Gluten free and vegan recipe, Gluten Free Recipes, Gluten free savory cake recipe, healthy steamed, how to steam idli, how to use banana or dhonai leaves to make authentic kanchipuram milagu idli, kancheepuram idli recipe, kanchipuram idli, Kanchipuram Idli Recipe, kanchipuram idli side dish, kanchipuram idli tamil, milagu idli recipe, Namma idli, Namma ooru idli, Nitha Kitchen, savory gluten free cakes, soft and fluffy idli recipe, Soft and fluffy steamed gluten free savory cakes, Steamed savory cake recipe, Steamed seasoned savoury cake recipe, Tempered savory cake recipe, this is our traditional Kanchipuram Mialgu Idli !, tips for making namma universal idli, Traditional Kancheepuram Idli using raw rice

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    1. Millet Kanchipuram Idli | Nitha Kitchen says:
      April 28, 2021 at 12:28 am

      […] people use 1:1 portion of rice and dal and I have traditional kanchipuram idli even people use just raw rice and no idli rice to make this popular temple idli or milagu idli. […]

      Reply

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