Kanchipuram style idli with millets 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.
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. Check out my other millet recipes.
Check this post for millets picture
Millet kanchipuram idli recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 5 hrs | Cook time: 17 mins | Makes: 20 | Author: Raks anand
Click here for cup measurements
Kanchipuram style idli with millets 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.
Ingredients
Varagu – 2 cups
Urad dal – 1/2 cup
Fenugreek seeds – 1/4 tsp
Asafoetida – small pinch
Dry ginger powder – 1/8 tsp
Salt – as needed
To temper
Ghee – 1 tbsp
Black pepper – 2 tsp
Cumin seeds – 1 tsp
Asafoetida – 1 pinch
Curry leaves – a sprig
Method
- 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 coloured millet will work like barnyard millet or little millet.
Step by step pictures
- 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 of asafoetida, dry ginger powder 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. Time may vary depending on the height of container used for steaming idli.
- Cook until a knife/ toothpick inserted until bottom comes out clean. Leave aside for a minute before demoulding. 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.
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.
Sure, try and let me know how you liked it.
Hi this recipe no need to forment?
No, just couple of hrs enough
Really sorry, missed to mention. Updated now. You can skip if you don't have, but it adds flavour.
I love your blog and have followed you for years ! In this recipe can I use the regular idli thattu instead of tumbler ?
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
Thank you ! Gonna try n send u pic soon����
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����
can the batter be poured into normal idli mould ?? the round ones?
Hi..millet idli no need to forment?