{"id":4963,"date":"2009-12-09T16:32:00","date_gmt":"2009-12-09T16:32:00","guid":{"rendered":""},"modified":"2025-03-06T12:37:38","modified_gmt":"2025-03-06T12:37:38","slug":"kanchipuram-idly","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/kanchipuram-idly\/","title":{"rendered":"Kanchipuram Idli Recipe – Kancheepuram Kovil Idli Recipe"},"content":{"rendered":"
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\n\"Kanchipuram<\/a><\/div>\n
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\nKanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from Tamilnadu – Kanchipuram Varadaraja Perumal temple’s madapalli. This idli is served as temple prasadam. Its a world famous idli. Recently I tried this Iyengar style idli recipe from ” The Hindu” food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kancheepuram Idli which I have mentioned below as recipe 2. This time I tried Kanjeevaram Varadaraja perumal temple recipe ( Koil idli). It came out really well. <\/div>\n
We loved its taste.<\/div>\n
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\nThe specialty of this idli lies in steaming it using \u201cMandharai leaves\u201d . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf. Normally the cooking time of idli takes 2 hours as they make in kudalai ( a hollow bamboo rod). So Its also known as kudalai idli and Kovil idli. But I used pressure cooker to steam idli. Also the consistency of batter should be slightly coarse and thick to get the above texture in the picture. <\/div>\n
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Remember one thing, you should eat it hot. Otherwise idli will become slightly hard when warm. If  you grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down. This idli tastes the best with coconut chutney and idli podi. I\u2019ve had this with sambar too. But I feel coconut chutney is the best side dish. My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves, it tastes delicious & very soft .<\/div>\n
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Try it and let me know how it tasted. Lets see how to prepare Kanchipuram idli using two different recipes.<\/div>\n
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\n\"kancheepuarm<\/a><\/p>\n

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\nKanchipuram Idli Recipe<\/h3>\n

\n\"Kanchipuram How to make Kanchipuram idli – 2 recipes shared here<\/span> <\/span><\/span><\/p>\n

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\nCuisine:<\/span> Indian<\/span> <\/div>\n
\nCategory:<\/span> Breakfast<\/span> <\/div>\n
\nServes:<\/span>4<\/div>\n
\nPrep time:<\/span> 16H(with fermentation)<\/span><\/div>\n
\nCook time:<\/span> 20 Min<\/span><\/div>\n
\nTotal time:<\/span> 16H20Min<\/span><\/div>\n<\/div>\n
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INGREDIENTS<\/strong>
\n1 cup – 250ml<\/strong><\/p>\n<\/div>\n

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Recipe 1 \u2013 Temple version<\/strong><\/p>\n