Authentic Tamil Nadu Kancheepuram Idli with Fresh Coconut Chutney
These spiced, aromatic lentil and rice idlis are steamed in cylindrical molds or sacred temple leaves, offering a savory crunch from whole black peppercorns and cumin. Served piping hot with fresh coconut chutney, they make a comforting South Indian classic.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash and soak the parboiled rice and urad dal separately for at least 4 to 5 hours.
2
Grind the urad dal into a fluffy, smooth batter and the rice into a slightly coarse batter, then mix both together with salt.
3
Allow the batter to ferment overnight or for 8 hours in a warm place.
4
Heat ghee in a small pan, add cumin seeds, crushed black peppercorns, chopped curry leaves, asafoetida, and dry ginger powder, and sauté for a minute.
5
Fold the tempered spices gently into the fermented idli batter.
6
Grease traditional cylindrical idli molds or small bowls and pour the spiced batter into them.
7
Steam in a steamer or pressure cooker without the whistle for about 15 to 18 minutes until a toothpick inserted comes out clean.
8
Serve the warm Kancheepuram idlis with freshly prepared coconut chutney.
Ingredients
1 cup parboiled rice
1/2 cup whole urad dal
1/4 cup chana dal, soaked
1 tsp whole black peppercorns, coarsely crushed
1 tsp cumin seeds
1/2 tsp dry ginger powder (soonth)
1/4 tsp asafoetida (hing)
1 tbsp ghee
1 sprig curry leaves, chopped
Salt to taste
Fresh coconut chutney for serving
*This AI-generated recipe may contain inaccuracies.