Tuesday, May 7, 2013


Kancheepuram Idlis
I have tasted Kancheepuram Idli as a kid and remember disliking it, absolutely. That’s because I had not acquired taste for black pepper. Venkat simply loves the dish and makes it a point to order it at almost all South Indian restaurants where it’s available, only to be disappointed with the taste every time. I have learned to appreciate the taste of pepper over the years and the recipe came to me at the right time when my sister Jayashree told me a simple way to create yummy Kancheepuram Idlis.


Idli Batter – 1 kg
Ghee – 1 tsp

For sauté

Black Pepper – 1 tsp (ground coarsely)
Jeera – 1 tsp
Ginger – 1 inch piece (grated0
Curry Leaves – 8-10 (chopped)
Hing – I large pinch
Turmeric Powder – 1 large pinch


Heat the ghee in a saucepan and add all the sauté ingredients at one go and stir a couple of times before adding them to the Idli batter.

Steam the Kancheepuram Idlis in Idli Moulds and serve them hot with Coconut Chutney or Onion Chutney. They taste simply delicious.

1 comment:

  1. The kancheepuram idli is nice and superb i hope too soft also. CLickcocktail