Kanchipuram Idli, also known as Kovil Idli, is a highly revered and unique idli variety with deep roots in Tamil Nadu’s cultural and spiritual heritage. Originating from the historic town of Kanchipuram, this idli is exclusively prepared in the Varadharaja Perumal Temple, where it is offered as neivedhyam (offering) to Lord Athivaradhar and later distributed as prasadam to devotees.
This idli is unlike the regular soft idlis that are commonly served for breakfast. It stands out for its distinctive flavor, aroma, and preparation technique. Traditionally, Kanchipuram Idlis are steamed in tall bamboo molds lined with Mantharai Elai (Bauhinia racemosa leaves), which impart a unique and earthy fragrance to the dish. The batter, made with a combination of rice and urad dal, is seasoned with aromatic spices like cumin seeds, crushed black pepper, and dry ginger powder, making it flavorful and wholesome.
The Unique Flavors of Kanchipuram Idli
What sets Kanchipuram Idli apart is its robust and spiced flavor, which is a delightful departure from the mild taste of traditional idlis. The spices not only enhance the taste but also aid digestion, making it a dish that is both delicious and healthful. The Mantharai leaves add a subtle aroma, while the tall bamboo molds give the idlis their distinctive cylindrical shape, making them visually unique and appealing.
Significance and Cultural Importance
This idli holds a special place in Tamil Nadu’s culinary tradition. Prepared as an offering in the Varadharaja Perumal Temple, it symbolizes the age-old temple cooking practices that are both divine and sustainable. The use of natural materials like bamboo molds and leaves speaks of a rich cultural heritage where food preparation was closely intertwined with nature.
While the original recipe involves bamboo molds and special leaves, these ingredients might not be readily available to everyone. In modern adaptations, regular idli molds or small steel tumblers can be used as alternatives. The batter can be steamed in these molds, and while it might lack the Mantharai leaf aroma, the authentic flavor of the spices remains intact.
Why You Should Try Kanchipuram Idli
• Rich in Tradition: Relive a part of Tamil Nadu’s temple culture and its unique culinary practices.
• Flavorful and Aromatic: The use of spices like cumin, black pepper, and dry ginger powder elevates the idli to a gourmet dish.
• Wholesome and Nutritious: Packed with the goodness of rice and urad dal, this idli is both filling and healthy.
• Versatile: Enjoy it as a standalone dish or pair it with chutneys, sambar, or a dollop of ghee for an unforgettable experience.
Ingredients-
For idli batter-
Raw rice -1 cupIdli rice(parboiled rice) -1 cup
Urad dal - 1 cup
Salt
For tempering-
Mustard seeds -1 tspCumin seeds -1 tsp slightly crushed
Peppercorns -1 tsp slightly crushed
Green chillies -2 nos finely chopped
Ginger -1 inch piece finely chopped
Curry leaves few
Cashews few
Asafetida a pinch
Ghee -1 tbsp
Other ingredients-
Dry ginger powder ( sukku podi) -1-2 tspsGingelly oil -2 tsps
Method
👉Wash and soak both the rice varieties together for 4 hours.👉Wash and soak the urad dal and methi seeds together for 4 hours.
👉First grind the rice to rawa consistency and next grind the dal seperately to smooth ,frothy and thick consistency batter.
👉Now mix both the batters together in a vessel ,add required salt, mix everything well .Close with lid and allow it to ferment overnight.
For making Kanchipuram idli-
👉Heat ghee in a pan add mustard seeds,green chillies,cashews,curry leaves,ginger and sauté well until the cashews turn light golden brown colour ,next add the crushed cumin seeds and peppercorns ,asafetida and sauté for few seconds .👉Now take required amount of batter in a bowl and add the tempering and dry ginger powder and mix well.batter ready.
👉Grease the tumbler or small cup with gingelly oil, pour the batter only till half of the height of the tumbler or cup .
👉Steam the idlis for 15 -20 mins.
👉To check if the idli is done insert a toothpick into the idli and remove if it comes out clean then the idli is cooked.
👉Allow the idli to cool down and gently remove from the tumbler or cup.
👉Serve hot with chutney.
Preparation time -10 hours for fermentation
20 mins for cooking.
Serves -4-6