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    Home » Healthy Cooking » Millet kanchipuram idli recipe, kanchipuram style idli

    Millet kanchipuram idli recipe, kanchipuram style idli

    December 5, 2017 by Raks Anand 11 Comments /

    Millet kanchipuram idli

    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

    kanchipuram-idli-millet

    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.

    Millet kanchipuram idli recipe

    Ingredients

    Varagu – 2 cups
    Urad dal – ½ cup
    Fenugreek seeds – ¼ tsp
    Asafoetida – small pinch
    Dry ginger powder – ⅛ 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

    1. Wash varagu, urad dal and fenugreek seeds well in water.
    2. Soak for minimum 3 hours.
    3. Drain water once done and grind to a slightly coarse batter.
    4. Mix salt, a small pinch asafoetida, dry ginger and keep aside for 3 hours.
    5. Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves.
    6. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.
    7. 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

    1. Wash varagu, urad dal and fenugreek seeds well in water. Soak for minimum 3 hours.
    2. millet-kanchipuram-1

    3. Drain water once done and grind to a slightly coarse batter.
    4. millet-kanchipuram-2

    5. Mix salt, a small pinch of asafoetida, dry ginger powder and keep aside for 3 hours.
    6. millet-kanchipuram-4

    7. Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves. 
    8. millet-kanchipuram-3

    9. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.
    10. millet-kanchipuram-6

    11. Steam cook for 15- 20 minutes. Time may vary depending on the height of container used for steaming idli.
    12. millet-kanchipuram-5

    13. 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.
    14.  millet-kanchipuram-7

    Serve with idli podi best, or with any chutney, sambar.
    millet-kanchipuram-idli

    Previous Post: « Red capsicum chutney recipe, South Indian chutney for idli dosa
    Next Post: Vengaya sambar recipe, chinna vengaya sambar »

    Reader Interactions

    Comments

    1. Rahmat Begum

      December 05, 2017 at 11:16 am

      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.

      Reply
    2. Raks Kitchen

      December 07, 2017 at 7:48 am

      Sure, try and let me know how you liked it.

      Reply
    3. raji

      January 21, 2018 at 10:54 am

      Hi this recipe no need to forment?

      Reply
    4. Raks Kitchen

      January 21, 2018 at 11:27 am

      No, just couple of hrs enough

      Reply
    5. Raks Kitchen

      February 19, 2018 at 4:40 am

      Really sorry, missed to mention. Updated now. You can skip if you don't have, but it adds flavour.

      Reply
    6. Ocean

      March 13, 2018 at 5:18 pm

      I love your blog and have followed you for years ! In this recipe can I use the regular idli thattu instead of tumbler ?

      Reply
    7. Unknown

      May 06, 2018 at 2:13 am

      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

      Reply
    8. Prabha Arvind

      May 18, 2018 at 11:08 pm

      Thank you ! Gonna try n send u pic soon����

      Reply
    9. Prabha Arvind

      May 18, 2018 at 11:08 pm

      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����

      Reply
    10. Deepti Harikesh

      May 18, 2018 at 11:12 pm

      can the batter be poured into normal idli mould ?? the round ones?

      Reply
    11. raji

      May 18, 2018 at 11:13 pm

      Hi..millet idli no need to forment?

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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