
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,
Ingredients
- Tempering Ingredients
Instructions
Notes
- 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.