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    Home » Recipes » Healthy Cooking

    Millet kanchipuram idli recipe, kanchipuram style idli

    December 5, 2017 by Raks Anand 11 Comments / Jump to Recipe

    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.

    millet kanchipuram style idli
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    • Recipe card
    • Stepwise photos

    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.

    Millet kanchipuram idli

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    • Varagu kanji
    • Kambu adai
    • Chola paniyaram

    Recipe card

    millet kanchipuram style idli
    Print Pin
    4 from 2 votes

    Millet Kanchipuram idli

    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.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Soak time + Resting time 5 hours
    Servings 20
    Cup measurements

    Ingredients

    • 2 cups Varagu
    • ½ cup Urad dal
    • ¼ teaspoon Fenugreek seeds
    • 1 pinch Asafoetida
    • ⅛ teaspoon Dry ginger powder
    • Salt - as needed

    To temper

    • 1 tablespoon Ghee
    • 2 teaspoon Black pepper
    • 1 teaspoon Cumin seeds
    • 1 pinch Asafoetida
    • Curry leaves - a sprig
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

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

    wash, soak

    2. Drain water once done and grind to a slightly coarse batter.

    grind

    3. Mix salt, a small pinch of asafoetida, dry ginger powder and keep aside for 3 hours.

    rest

    4. Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves. 

    mix

    5. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.

    steam

    6. Steam cook for 15- 20 minutes. Time may vary depending on the height of container used for steaming idli.

    steamed

    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.

    demold

    Serve with idli podi best, or with any chutney, sambar.

    Millet kanchipuram idli

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    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 & videos.

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    Raks anand

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

    More about me →

    Popular

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    Summer recipes

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