Kancheepuram is an old dusty town situated in the Indian state of Tamil Nadu, 72 kms from Chennai. Generally known as the Silk city of Tamil Nadu, for it's silk weaving and handloom industries, the city is also famous for it's "Kovil Idli".
The idli traces it's origin to the Sri Varadarajaperumal Temple in Kancheepuram and is served in dried Mandharai leaves. The Kancheepuram Idli is entirely different from other idlis. The uniqueness is that the dried Mandharai leaves in which the idlis are cooked add to it's taste.
The right way to make the Kancheepuram Idli is to soak the Raw rice (1 cup), Idly Rice (1 cup), Urad dhal (¾ cup) and Methi seeds (1 tsp.) for four-six hours. Grind to a coarse texture, add salt and allow it to ferment for overnight. Add dry ginger powder, asafoetida, pepper, jeera, roasted curry leaves, roasted cashew nuts and ghee. Mix well. Place pieces of Mandharai leaves on the idli tray and then pour the batter. Steam for 15 minutes and serve hot.