Kanjipuram Idli With Sambhar Recipe

The Kanjipuram Idli or the Kovil Idli is the traditional prasad offered in the Varadharaja Perumal Temple at Kancheepuram. The idlis are cooked in bamboo casings lined with dried “mandharai” leaves. The mandharai leaves add to the flavor of the idlis. The batter for the idlis is mixed with spices and steamed.

Nutritional info

  • 3.6 gm
  • 9.9 gm
    Total Fat
  • 3.9 mg
    Vitamin C
  • 40.0 mg
  • 1.8 mg
  • 28.0 gm
  • 231.8 kcal
  • 103.9 mcg
    Vitamin A
2.0 Tbsp(26.0 gm) Rice
2.0 Tsp(8.0 gm) Urad Dal
4.0 Number(5.0 gm) Cashewnut
1.0 Chopped Tsp(2.0 gm) Green Chilli
1/2 Chopped Tsp(1.0 gm) Ginger
1/4 Tsp(0.59 gm) Jeera
1/2 Tsp(2.0 gm) Rai
1/4 Tsp(0.6 gm) Haldi
3.0 Tsp(8.0 ml) Oil
50.0 Ml(50.0 ml) Water
1.0 Tbsp(17.0 gm) Tur Dal
2.0 Chopped Tbsp(14.0 gm) Brinjal
2.0 Chopped Tbsp(19.0 gm) Carrot
2.0 Chopped Tbsp(22.0 gm) Pumpkin
1/4 Julienne Cup(29.0 gm) Onion
1/4 Diced Cup(43.0 gm) Tomato
4.0 Number(0.44 gm) Kadi Patta
2.0 Number(2.0 gm) Red Chilly
1.0 Number(7.0 gm) Drumstick
1.0 Tbsp(5.0 gm) Sambhar Powder
1.0 Tbsp(13.0 gm) Tamarind
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(1.0 gm) Haldi
1/2 Tsp(2.0 gm) Rai
1/2 Tsp(2.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
  • For Tempering

  • In pan, add 2 tsp oil, 1/2 tsp rai, 1/4th tsp jeera, 1 tsp chopped green chilli, 1/2 tsp chopped ginger, 4 cashew nut, 1/4th tsp haldi.

  • Allow to crackle, add tempering into 1 cup idli batter and mix.

  • Grease the Idli molds and pour spoonful batter in the molds.

  • Steam in the idli in steamer till it cooks.

  • Once the idli are cooked cool them slightly, demold the idlis.

  • Serve hot with sambhar.