Looking at Kancheepuram Idli, which is also known as “koil idli”. It is one of the offers in the Sri Varadharaja Perumal temple in Kancheepuram. | Photo credit: Thamodharan B.
Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEX) submitted a request that was looking for a geographical indication (GI) for the famous Koilu (temple) Idli or Kancheepuram Idli, one of SRI Varadharaja Perumal Temple for his Silk Sarees. The Facilitator of this application was the Incubation Forum Madurai Agribusiness, the NABARD and TNAU initiative.
The source in the temple explained that after the morning Thiruradhana is offered by the President of the Deity. “It is offered along with Venne Pongal, Ksheera Annam, Dhadhyonam and Yaana Puliyodharai. The 7.45 AM will be distributed to the devotees,” he explained.
Pathekadai temple, which is in a shop that sells Prasadams, also has Kancheepuram Idlis. “Although there is a small deviation from this time -tested recipe, the appetite will change. Dried Mandhai leaves in which Idlis cooks in flavor. There are people who buy it in large quantities to take home,” explained S. Balaji in Pathukadai.
The religious exponent of Akcaracani Srinidhi SWAMI said it was good for the sri temple. “Although no one knows how it happened part of the offers in the temple, it has been here for a long time.”
Unlike the smooth and fluffy South Indian Idli, Kancheepuram Idli is made using coarsely ground rice and black gram (Urad Dal), giving it a dense and granular structure.
The production of Kancheepuram Idli begins with the soaking of rice idi, the whole black Urad gave and the seeds of fenches for about four hours. The soaked ingredients are ground for a slightly coarse dough with a thick consistency of pouring. After grinding, coarsely crushed black pepper, caraway seeds, dry ginger powder and asafoetis along with chopped curry leaves, salts, ghee, sesame oil with pressed cold and acid curd are added to the dough. The dough can naturally ferment for 8 hours or overnight until mild acidity develops.
Koil idli or kancheepuram idli. File | Photo Credit: B. Jothi Ramalaingam
For steaming, the Mandari leaves are cut and used to trim the interior of bamboo baskets or steel stakes. The fermented dough is poured into these lined containers and covered with other leaves. The containers then steam on low heat for 25-60 minutes depending on the size of 25-60 minutes.
Published – 23 July 2025 12:58
