🇮🇳 Indian Vegetarian

Kanchipuram Idli

Name: Kanchipuram Idli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 2 tbsp Ghee; 2 cups Rice; 1/2 cup Urad Dal; 1 tsp Fenugreek Seeds; 1 tsp Black Pepper

🇮🇳 Indian

Made from a properly fermented batter, this is the tiffin-house classic at its best: light, tangy and crisp in exactly the right places. About 45 minutes from fridge to table.

Prep 30 min Cook 15 min Serves 3 Easy

Ingredients

Saltto taste
Ghee2 tbsp
Rice2 cups
Urad Dal1/2 cup
Fenugreek Seeds1 tsp
Black Pepper1 tsp

Optional extras

Fresh Cilantrofor chutney
Coconutfor chutney

Instructions

1
Soak the rice, dal and fenugreek 6 hours, grind to a smooth batter with water, add salt, and ferment overnight until doubled and bubbly.
2
Pour into greased idli moulds and steam 10-12 minutes; a skewer should come out clean. Rest 2 minutes before unmoulding.
3
Serve hot with sambar and coconut-cilantro chutney.

Chef's tip

Fermented batter smells faintly sour and lifts with a spoon — trust your nose.

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Watch how it's made

Video: Kanchipuram Idli | How To Make Kovil Idli | Tamil Nadu Koil Idli Recipe | South Indian Food | Ruchi · on YouTube