Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from the temple's madapalli.I tried this recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kanchipuram Idli which I have mentioned below as recipe 2. This time I tried Kanjeevaram Varadaraja perumal temple recipe ( Koil idli).It came out really well.We loved its taste.
The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf.Normally the cooking time of idli takes 1 hour as they make in kudal ( a hollow bamboo rod). But I used pressure cooker, so it took just 15 minutes. Also the consistency of batter should be slightly coarse to get the above texture in the picture. But one thing is u should eat it hot .Otherwise it will become slightly hard when warm.If u grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down.This idli tastes the best with coconut chutney.I’ve had this with sambar too.But I feel coconut chutney is the best side dish.My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves , it tastes delicious & very soft .Try it and let me know how it tasted Lets see how to prepare Kanchipuram idli using two different recipes.
- As per the original recipe, the batter should be ground till coarse(rava consistency) .But i usually grind till smooth. U 'll get a really soft idli !!