Yields: 8 Servings Difficulty: Medium Prep Time: 6 Hr Cook Time: 15 Mins Total Time: 6 Hr 15 Mins

Kanchipuram Idli / Kovil Idli / temple Idli is a very famous Idli variety that had its origin in a small town -Kanchipuram, TamilNadu. This is served as an offering in the famous Sri Varadharaja temple and meticulously made in bamboo cases lined with Mandharai leaves. Though it seem to be a regular Idli, this is completely different from its counterparts with the measurements used and the way it is prepared.

There are a many ways to do it and my version of it used black whole Urad Dal instead of the regular Urad Dal to make this Idli more healthier. Also, the tempering that is made with ghee is added to this Idli that gives it a great flavor. Any small alterations to the recipe will definitely make a change in its texture and flavor. Originally , pepper corns and Jeera Seeds with curry leaves are the tempering added.However, some also add asafetida powder, cashews, dry ginger powder to enhance the taste and flavor of the Idli. This is completely optional and can be used as an add-on based on personal interest. Try this very healthy and uniquely tasting Kanchipuram/ Kovil Idli and serve them as such or with chutney and Gosthu.

Click on the recipes for more breakfast recipes, – Barnyard Millet Idli , Whole Black Urad Dal Dosa,


0/7 Ingredients
Adjust Servings
  • Tempering Ingredients


0/6 Instructions
  • In a bowl add two cups of raw rice and one cup of whole black Urad Dal. Soak them in water for 6 hrs.
  • Wash and drain water. Add them to the wet grinder and grind to a smooth, butter like batter.
  • Transfer to a bowl and add salt. Mix them together and let it ferment overnight or 8 hrs.
  • Heat a pan with two teaspoons of ghee. Once it melts, add one teaspoon of pepper corns and half a teaspoon of Jeera Seeds. Let them roast. Add it to the batter and mix.
  • Grease tumblers with ghee and fill them 3/4th with batter.
  • Steam in an Idli pot for 6- 7 mins. Demold and serve with chutney or Goths.


  • Instead of two cups of raw rice, you can add one cup of raw rice and one cup of parboiled rice to make this Idli.
  • If you are using regular Urad Dal, add half a teaspoon of methi /fenugreek seeds.
  • Always use ghee to temper this Idli. Ghee gives a great flavor for this Idli.
  • In addition to pepper corns and Jeera Seeds, you can also add a pinch of Asafetida powder and   cashews too.

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