Updated on by Raks Anand 11 Comments
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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.
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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.
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- Varagu kanji
- Kambu adai
- Chola paniyaram
Recipe card
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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.
Course Breakfast
Cuisine Indian, South Indian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Soak time + Resting time 5 hours hours
Author Raks Anand
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
To temper
- 1 tablespoon Ghee
- 2 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
- Curry leaves - a sprig
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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Stepwise photos
1. Wash varagu, urad dal and fenugreek seeds well in water. Soak for minimum 3 hours.
2. Drain water once done and grind to a slightly coarse batter.
3. Mix salt, a small pinch of asafoetida, dry ginger powder and keep aside for 3 hours.
4. Just before making idlies, heat a small pan and temper with black pepper, cumin seeds, asafoetida, curry leaves.
5. Mix the batter, pour into greased small tumblers. Or line the tumbler with banana leaf and pour the batter.
6. Steam cook for 15- 20 minutes. Time may vary depending on the height of container used for steaming idli.
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.
Serve with idli podi best, or with any chutney, sambar.
Other Healthier choices for you
- Oats chilla recipe
- Ulundu Urundai Recipe, Urad dal ladoo
- Sigappu arisi kozhukattai, red rice kozhukattai
- Chola paniyaram recipe
Reader Interactions
Comments
Rahmat Begum
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
Raks Kitchen
Sure, try and let me know how you liked it.
Reply
raji
Hi this recipe no need to forment?
Reply
Raks Kitchen
No, just couple of hrs enough
Reply
Raks Kitchen
Really sorry, missed to mention. Updated now. You can skip if you don't have, but it adds flavour.
Reply
Ocean
I love your blog and have followed you for years ! In this recipe can I use the regular idli thattu instead of tumbler ?
Reply
Unknown
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
Prabha Arvind
Thank you ! Gonna try n send u pic soon����
Reply
Prabha Arvind
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
Deepti Harikesh
can the batter be poured into normal idli mould ?? the round ones?
Reply
raji
Hi..millet idli no need to forment?
Reply
