Kanchipuram Idli Recipe - Healthy breakfast recipe - Healthy dinner recipe

Like Pattu saree, Kanchipuram is famous for idli too. I love the seasoning. During college days one of my friend used to pack Kanchipuram idli for lunch. We ended up finishing her tiffin box. I tried this sometime ago and my kids and hubby didn't like it. So I stopped doing it at home. Whenever we visit saravana bhavan I end up ordering Kanchipuram idli. I wanted to do again for the blog. Finally I managed to make it and served it with eggplant chutney and coconut chutney. My kids loved it.
For idli batter:

Idli par boiled rice -1 cup
Raw rice - 1 cup
Urad dal (whole) -1/2 cup

Fenugreek seeds - 1/4 teaspoonSalt needed

For the seasoning

Sesame seed Oil - 1 tablespoon
Ghee - 2 teaspoon

Urad dhal - 2 teaspoon
Bengal gram dhal - 1 teaspoon
Curry Leaves - 10
Mustard seeds - 1/4 teaspoon
Whole black Pepper- 1 teaspoon

Jeera / Cumin seeds - 1 teaspoon
Asafoetida / Hing - a pinch
Ginger - 1 inch (finely chopped)
Cashew nuts - 10 break it into 2-3 pieces
Coriander leaves - 2 tablespoon


Wash and soak both rice together 6-8 hours. Wash and soak Urad dhal and fenugreek seeds together for 6-8 hours
Grind the Urad dhal till it is fluffy by adding water little by little. Remove it and Grind rice with required water. Grind the rice little coarsely. Add salt and Urad dhal batter and grind it again for 2 more mins. Let it ferment it overnight.  ( I have lost the grinding clicks.)
Heat oil and Ghee in a pan. Add mustard seeds. Let it pop. Add rest of the ingredients under seasoning section except Coriander leaves. Fry till dhals are brown in color. Pour this on to idli batter. Mix well. 
Grease the idli mould and pour the batter till 3/4 of the mould.
Steam it till it is completely cooked mine too about 20 mins in medium low flame. To check insert tooth pick it should come out clean. Switch it off and set aside for a min or 2 and invert the mould. 
Cut it in desired shape and size. And serve hot with chutney