South Indian cuisine is known for its delicious and healthy dishes, and one such dish that stands out is Kanjeevaram Idli. Kanjeevaram Idli, also known as Kanchipuram Idli, is a variation of the classic South Indian Idli, but with a unique twist of spices and herbs. It is a popular dish that originated in the town of Kanchipuram in Tamil Nadu, and is loved by people all over India.
Kanjeevaram Idli is made with a batter of rice and urad dal, just like regular idli. However, what sets it apart is the addition of a special spice mix that includes cumin seeds, pepper, and other flavorful ingredients. This spice mix gives Kanjeevaram Idli its distinct taste and aroma, making it a favorite among food lovers.
Kanjeevaram idli is a spiced idli from Kanchipuram usually steamed in “Donnai” or Lotus Leaf Cups. It is served as prasadam at the Varadarajar Perumal temple. I steamed it in large idli plates.
Kanjeevaram Idli is a great way to add a twist to your regular idli recipe. It is rich in nutrients and is a great source of carbohydrates, proteins, and fibers. The spices used in the recipe are known for their medicinal properties and are good for digestion and overall health.
- Raw rice – 2 cups heaped
- Ured dhal – 2 cups levelled
- Black pepper – 2 tsps.
- Cumin seeds – 2 tsps.
- Fresh thick curd – 1 cup Optional
- Salt – as needed
- Oil – as needed
- Soak dhal and rice together for 3 hours.
- Grind till coarse rawa consistency.
- Allow to ferment till next day.
- In a pan add oil and add cumin and pepper and pour in the batter.
- Grease big idli plates and pour batter till ¾th of the plate.
- Steam till it is cooked well.
- Remove the plate and cut and serve with coconut chutney.