Kanchipuram Idli, a famous seasoned idli from the city of Kanchipuram, Tamilnadu. It's served as offering (prasadam) in one of the vishnu temple at kanchipuram. It's so flavorful and tastes absolutely divine !

The actual batter recipe of kanchipuram idli is slightly differ from our regular idli batter and i have tried it a few times before and we all loved it in our home. But when i'm too lazy to prepare separate batter for this idli, i would prefer this method using idli batter.

Related: How to make Idli Batter for soft and fluffy idli

Though it's not the traditional kancheepuram idli, it tastes almost the same and nowadays I often prepare this idli more than the regular idli. It's so easy to make and the flavor from the cumin and pepper along with ghee takes this dish to a new level. Sometimes I feel like I don't need any side dish for this idli and have it as it is.

You can make this idli in one large pan and cut them like cake & serve. But personally I love to make them in tumblers and small bowls.They are so cute and also make the breakfast/dinner more interesting !!!

And also whenever I have banana leaves in my hands, I use them as lining for my tumblers, it helps to unmold easily and also i like the flavor of banana leaf in the idli. But if you don't like the banana leaf flavor, better leave it out and use ghee to grease the dish.

Kanchipuram Idli

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Idli | Recipe Cuisine: Indian

Ingredients
Idli Batter - 2 cups
To temper
Crushed pepper corns - 1 tsp
Cumin seed - 1 tsp
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few

Procedure

Take the batter in a bowl, then heat the pan with ghee and add then temper the ingredients listed under "To Temper" and add into the batter.

Mix the tempering with the batter well. Now take small size tumblers or any bowl.

Cut the banana leaf into stripes and take each stripes, roll into cylinder and place inside the tumbler.Do the same for all tumblers.

Fill the 3/4 of tumblers with the batter and place it on the steamer plate.

Steam it for 12- 15 mins or until the tooth pick inserted into center comes out clean.

Let it cool a bit and then flip the tumblers, the idli will comes out cleanly from it, remove the leaf and it's ready to serve.

Serve warm as it is or slice them. Taste best with chutney and/or sambar.

Related : Variety of side dishes for idli

Notes:

Idli batter should be thick for this recipe
Using ghee for tempering will give wonderful flavor.
Instead of using tumblers, you can use the regular idli plate.
If you don't have the banana leaf, then grease the sides with ghee, it helps to avoid sticking of idli to the tumblers.
Depends on your taste, you can add more or less of pepper and cumin seed.