KOVIL IDLI — Restaurant in Tamil Nadu

Visited kanchipuram after ages. It was almost noon and reviews said available only in Morning. So thought of calling them to check and they were still available.

No restriction on timing but call them before hand if you're late.

One full kuzhal is 300rs. But expensive but pretty heavy loaf . Has brought it home and consumed at night. Taste was decent even next morning after storing overnight in fridge.

Old poster there says slices are available but they said half or smaller portions not available.

Worth one time especially if you havent tasted it or missing the taste. Good for it if you have enuf people at home to finish it. Probably would serve 5 to 6 people easily.

Podi was little too spicy.

Next time would be trying other hotels near market area for smaller portions.

update: tried ulagalandha perumal temple. a single slice is available there. hotel swarna cafe and ramanas serve too. so if looking for smaller portions for oneself, try other places. this shop is definitely not for 1 or 2 persons wanting...

Do visit this place for Kanchipuram Kovil idli !!!

One of the decent places which serves this kind of idli at kanchipuram.

Kovil idli or Temple idli is very famous in kanchipuram for their unique taste and texture. Though there are some places in kanchipuram which do serve this idli but the availability is uncertain.

This place situated just opposite to ulagalantha perumal temple serves fresh and hot kovil idli from morning 8am. The big roll costs around 350 rs and small boxes cost around 100rs .Also idli podi is available in packets and small boxes

They start making these idlis early in the morning around 4 am. The process is quite big and they say it needs to be cooked under steam for more than 4 hours.

This place is more of a home setup. Serving fresh and hot kovil idli☺️

Thumbs up for...

The original Kovil or Kanchipuram idli from Varadharaja Perumal temple, Kanchipuram

These idlis are cylindrical and nearly 12 to 18 inches long and weigh 1.5 kg. The idli batter is made using rice, split black gram with skin and fenugreek seeds. These are soaked for four hours and then coarsely ground into a batter. Dried ginger powder, , asafoetida, slightly sour curd, salt and ghee are added to the batter and is allowed to ferment overnight. The batter is poured into dried mandharai (Bauhinia creeper) leaves which are placed inside cylindrical cane or bamboo moulds. The cylindrical moulds are steamed for nearly three hours in vertical brass vessels.

These are offered to Varadaraja Perumal in the main sanctum sanctorum and then distributed as prasadam through the temple...