Kanchipuram Idli is a traditional breakfast item in most South Indian households. However did you know it is made in the Madapallis or Temple Kitchens and offered to GOD VARADARAJA PERUMAL in Kanchipuram district of Tamil Nadu and is encased in the dried mandharai leaves as per the procedure followed there. It is a whole some and easily digestable meal since it has rice and urad dal. As per custom, it is steamed in a large foot long vessel which requires hours to get cooked. But in homes we can make the same idli in our idli moulds or small vessels as well.
I make this once in two weeks to break the monotony from the regular idli. The pepper corns and jeera when added to the batter gives an unusual fragrance when steamed. The ghee and cashews also add taste and is totally enjoyable with coconut chutney or sambhar. I normally make Kadamba Chutney to go with it. There are various methods and proportions involving the recipe, but the one mentioned here is a fool proof one and is a success without fail. There are a few hotels which serve this recipe and I happened to eat at this restaurant called Kanaga Vilas right in Kanchipuram when we went for a temple visit. Scroll down for an easy recipe of Kanchipuram Idli.