Millet Kanchipuram idli is made with millet, urad dal and spices like black pepper, cumin seeds, dry ginger and asafoetida fried in ghee and mixed with the batter in Kanchipuram style.
It's been awhile since I bought millets, though it is easily available nowadays in Singapore. While browsing Facebook, saw this millet Kanchipuram idli in a delivery menu and thought as a great idea.
This time, I followed Rakesh's show and made the idli, replacing rice with millets (I used varagu). It was really good and never could find any hint of using millet in the recipe.
This batter need not be kept for long hours for fermentation as per the one I saw, so I kept just for 4 hours. 2 hours is enough under hot climatic conditions. If you want, you can also add curd for tanginess.
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Recipe card
Millet Kanchipuram idli
Ingredients
- 2 cups Varagu
- ½ cup Urad dal
- ¼ teaspoon Fenugreek seeds
- 1 pinch Asafoetida
- ⅛ teaspoon Dry ginger powder
- Salt
To temper
- 1 tablespoon Ghee
- 2 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
- Curry leaves - a sprig
Instructions
- Wash varagu, urad dal and fenugreek seeds well in water.
- Soak for minimum 3 hours.
- Drain water once done and grind to a slightly coarse batter.
- Mix salt, a small pinch asafoetida, dry ginger and keep aside for 3 hours.
- Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves.
- Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.
- Steam cook for 15- 20 minutes or until a knife/ tooth pick inserted until bottom comes out clean.
Notes
- Use a wire mesh to wash the millet as it is easy.
- I used varagu, but any white colored millet will work like barnyard millet or little millet.
Stepwise photos
1. Wash varagu, urad dal and fenugreek seeds well in water. Soak for minimum 3 hours.
2. Drain water once done and grind to a slightly coarse batter.
3. Mix salt, a small pinch of asafoetida, dry ginger powder and keep aside for 3 hours.
4. Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves.
5. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.
6. Steam cook for 15- 20 minutes. Time may vary depending on the height of container used for steaming idli.
7. Cook until a knife/ toothpick inserted until bottom comes out clean. Leave aside for a minute before demolding. Use a knife dipped in water to take out. Run along the sides of the idli in tumbler and take it out.
Serve with idli podi best, or with any chutney, sambar.
Rahmat Begum says
I was lost as to what to do with the varagu millet. Tried doing thosai but came out so tasteless that I abandoned the idea altogether. Will try this recipe with the left over Millet.
Raks Kitchen says
Sure, try and let me know how you liked it.
raji says
Hi this recipe no need to forment?
Raks Kitchen says
No, just couple of hrs enough
Raks Kitchen says
Really sorry, missed to mention. Updated now. You can skip if you don't have, but it adds flavour.
Ocean says
I love your blog and have followed you for years ! In this recipe can I use the regular idli thattu instead of tumbler ?
Unknown says
Hi Raji,
I just love ur blog and have tried many recipes which has come out very well. Just want to know whether we have to grind this batter in mixie or grinder?
Bhuvana
Prabha Arvind says
Thank you ! Gonna try n send u pic soon����
Prabha Arvind says
Hi Raji, I’m a fan of ur blog n this is the first time I’m commenting... in this intro u hv mentioned ginger powder but not used it in the making.. is it not mandatory??? Pls let me know... kudos to more menus����
Deepti Harikesh says
can the batter be poured into normal idli mould ?? the round ones?
raji says
Hi..millet idli no need to forment?