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millet kanchipuram style idli
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5 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.
Prep Time20 minutes
Cook Time20 minutes
Soak time + Resting time5 hours
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 20


  • 2 cups Varagu
  • ½ cup Urad dal
  • ¼ teaspoon Fenugreek seeds
  • 1 pinch Asafoetida
  • 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


  • 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.


  • 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.