Kancheepuram Idli

Recipe by
Total Time:
15.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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  • 1 cup - urad dal
  • 1 cup - raw rice
  • 1 cup - par boiled rice
  • Salt to taste
  • 1 tsp - cumin seeds
  • 1 tsp - pepper
  • 1 tsp - ghee
  • 2 tsps - gingili oil
  • 10 - cashew nuts
  • 1 - tsp mustard
  • 1 tsp - ginger powder

How to Make Kancheepuram Idli

  • Soak separately, the rice and urad dal in water for at least 3 hours.
  • Rinse and grind the rice and urad dal and mix to make a thick, coarse batter.
  • Add salt and keep idli batter overnight to ferment.
  • Heat ghee in a pan, add broken cashewnuts and fry till golden.
  • Add this to the idli batter.
  • Grind pepper and cumin seeds.
  • Splutter mustard seeds in gingili oil, add cumin, pepper and ginger powder and fry lightly.
  • Add this to the batter and stir well.
  • Pour the batter in idli moulds and steam till done.
  • Serve with milagai podi, chutneys and sambar.