Kanchipuram Idli - a delicious and flavorful steamed rice and lentil cake
Kanchipuram Idli / Kovil Idli are very popular South Indian Idli variety which is slightly different then the plain regular Idli. It is originated from a small town of Tamilnadu- Kanchipuram and hence it is popular as Kanchipuram Idli. These delicious Idli's are also served in many South Indian temples as prasad /Naivedhya and then distributed to the devotees present there.
The main flavours of this Kanchipuram Idli are crushed pepper corns and cumin, soaked chana daal, asafoetida,ginger and ginger powder. The batter is made with urad daal ,rice and fenugreek seeds. Addition of some poha makes these Idli more fluffy and softer. Traditionally the ratio of rice and lentil for making kakanchipuram idli is 2:1 .
You can also make these Idlis with the normal Idli batter, just add the ingredients and the tempering in the batter and make Idlis. Traditionally These Idlis are steamed in bamboo cases which are lined with Madhurai leaves and these leaves lend a very nice distinct flavor to these Idlis.
You can also steam these Idlis like you normally steam your Idlis or can use small cups, tumblers ,dhoklas plates and cake tins to steam.These Idlis are usually cut into slices and served like cake slices so you can use what ever is convenient for you.
These kanchipuram Idli's are quite flavourful and delicious so can be have without any chutney or podi. But pairs well with tomato chili chutney and coconut chutney.
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