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5
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Millet kanchipuram idli
This is a traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram, spiced with pepper, cumin and dried ginger.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Soak time
4
hours
hrs
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
Indian, South Indian
Keyword:
Kanchipuram Idli, Millets, Millets Idli
Ingredients
1
Cup
Varagu Rice (Kodo millet)
1/4
Cup
Urad Dhal
1/2
tsp
Dry Ginger Powder (Sukku Powder)
Asafoetida
A pinch
1/2
tsp
Fenugreek Seeds
Salt
As per taste
To Temper
1
Tsp
Black pepper
1/2
tsp
Cumin Seeds
Curry Leaves
A Sprig
Asafoetida
A pinch
1
tbsp
Ghee
Instructions
Wash the Millets and urad dhal well and soak them in water, separately.
Add fenugreek seeds and soak it for minimum 3 hours or overnight.
Drain the excess water and grind them to a coarse paste.
Mix salt, asafoetida, dry ginger powder and mix well.
Allow it to rest it for 3 hours.
Before making the idlies, heat a pan under medium flame with little oil.
Temper with black pepper (Crushed), cumin seeds, asafoetida and curry leaves.
Pour it over the batter and mix well.
Take small tumblers and place banana leaf inside it.
Grease with little oil and pour the prepared batter.
Steam cook for about half an hour under medium or low flame.
Insert a tooth stick or a knife to check whether the idlies are steamed well.( The batter should not stick on to the knife)
Transfer the content to a plate and serve hot with idly milagai podi for best taste.