Kanchipuram Idli, popularly called "Kovil Idli," is an idli dish from South India originating in Kanchipuram in Tamil Nadu. They are different from the regular soft and spongy idlis of these days. They are different in texture and flavour and also in preparation methods. Kanchipuram idlis are bigger and denser, and aromatic spice blends fill them. The thick batter with Kanchipuram Idli is prepared from a combination of rice and urad dal and tiny quantities of fenugreek seeds. That gives this idli a unique flavour. However, the fermented batter gets tempered spices containing cumin seeds, black peppercorns, ginger, and a pinch of asafoetida. Therefore, it tastes mildly spiced with a fragrant odour. Crunchy from the roasted cashews, or in some cases, extra crispy because of added cashew nuts, the texture of these idlis is more interesting than otherwise. Of course, the method of steaming alone gives Kanchipuram Idli something special. These idlis are usually steamed in a flat or rectangular shape, often in plates or trays lined with banana leaves, which gives an earthy, grassy flavour. Cut into neat slices, like a cake, hot; they are served. This idli is a popular prasad offering in many temples in Tamil Nadu, especially in Kanchipuram, also known as "Kovil Idli" or temple idli. The spice combo and the traditional cooking give Kovil idli a slightly firmer texture and more robust flavour compared to regular idlis. Even when served with coconut chutney or tangy sambar, it remains a go-to breakfast dish and an absolute must-be-try for those who would love to try the genuine authentic Tamizh cuisine.

• 1 cup urad dal
• 2 cup rice
• 1/4 tsp ginger powder
• 1/2 tsp cumin seeds
• 8-10 cashew nuts
• 1 tbsp ghee
• 7-8 curry leaves
• 1 pinch hing
• 1/2 tsp black pepper
• 1 tbsp chana dal

• To make the Kanchipuram Idli recipe, soak 1 cup of urad dal and 2 cups of rice separately in water for 4 to 5 hours. Soaking is important as it makes the grains soft and easy to grind. Having soaked the dal and rice, drain out all the water from the urad dal and transfer it to a grinder.
• Add 1/2 cup fresh water and grind the dal to a smooth, fluffy consistency. When done, take out the urad dal batter and transfer it to a large bowl.
• Take the soaked rice. Drain the water and grind it to a semi-fine consistency, like rice rava. The rice should not be fully smooth as it has to have a grainy texture which adds to the mouthfeel of the recipe of Kanchipuram idli.
• To this, add the rice batter to the same bowl where you have kept the urad dal batter.
• Mix these two batters well, but do not make lumps.
• Cover the bowl and let it ferment for some time - overnight or 8-9 hours. Once it has been fermented, it will have inflated like a balloon and also have a slightly sour smell along with tiny air bubbles.
• Rinse one tablespoon of chana dal and soak for at least 30 minutes in hot boiled Water: ¼ cup. Soak the dal in the hot boiling water for 30 minutes.
• Drain off the water after it has soaked. If using banana leaves, cut them into squares that fit into your idli moulds or small steel tumblers.
• Grease your moulds or tumblers generously with a little oil on the banana leaves. This gives the Kanchipuram idli recipe an authentic appearance and imparts a mild flavour to the idlis.
• In a mortar-pestle, coarsely crushed 1/2 Tsp black pepper and 1/2 Tsp cumin seeds.
• Add the soaked and drained chana dal to the fermented batter along with 1/4 Tsp ginger powder, salt to taste, and the coarsely ground black pepper and cumin mixture. Mix very well to distribute all the ingredients evenly in the batter.
• Next, prepare the tempering. Heat 1 Tbsp of ghee in a small vessel. Add the crushed pepper and cumin seeds and fry for a few seconds till the cumin seeds start turning brown. Then add 8-10 chopped cashews and fry till it turns light golden.
• Add 7-8 chopped curry leaves and fry till they turn crisp.
• Add ¼ teaspoon of asafoetida (hing) and turn off the stove. Add this tempering to the idli batter and mix well.
• Pour the ready batter into the idly moulds prepared with banana leaves, up to about ¾ of the capacity. If using a small steel tumbler instead of idly mould, pour up to ¾ of its capacity.
• Steam the idlis in a pressure cooker or a large pot. Pour 2.5 cups of water into the vessel, place the idli stand, cover the cooker and steam the idlis for about 15-20 minutes. The idlis prepared in larger bowls or tumblers will take a little more time as the batter would be deep.
• To check whether they are cooked or not, just put a toothpick or skewer-they are done if the skewer or toothpick comes out clean.
• Let the idlis cool for a minute before running them through a mould shaper. If you have used banana leaves, peel them off gently.
• The best way to enjoy this Kanchipuram idli recipe is when served warm, with coconut chutney and sambar. \