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
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.