Kanchipuram Idli
Kanchipuram Idli is a savory, spiced steamed cake from the temple town of Kanchipuram in Tamil Nadu, India. It is made from a fermented batter of rice and urad dal (black lentils), then tempered with ingredients like ginger, curry leaves, black peppercorns, cumin seeds, and sometimes cashews or ghee.
🍽️ Nutrition at a glance
As a rice and lentil-based dish, it is a good source of carbohydrates for energy and provides moderate plant-based protein from the fermented lentils. A typical serving of two idlis contains roughly 200-250 calories, with minimal fat if prepared traditionally.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 50 g |
| Fat | 4 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Potassium | 200 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Zinc | 1.2 mg |
| Folate | 45 mcg |
| Vitamin B6 | 0.2 mg |
Per 2 idlis (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Unlike plain idlis, the Kanchipuram version is uniquely flavored with a tempering of spices and is often offered as a sacred 'prasad' (blessed food) in temples, linking its taste to spiritual tradition. The fermentation process also enhances its digestibility and increases the bioavailability of certain nutrients.
