Kanchipuram Idli

Kanchipuram Idli is a spiced up, nutty, spicy version of good old Idlis. Addition of various seasonings make it more tastier and a complete meal in itself.
Course meal, Snacks
Cuisine kanchipuram
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 614 kcal
Author Anju Bhagnari


For the Idli batter

  • 1 cup Idli Rice
  • 1 ΒΌ cup Raw Rice Any variety
  • 3/4 cup Urad Dal
  • Water as needed

For Tempering

  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1 tbsp Chana Dal
  • 1 tbsp Urad Dal
  • 2 Green Chillies
  • 1/2 inch Ginger grated
  • 10 Curry Leaves
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 10 Cashewnuts
  • 1 tbsp Coriander Leaves
  • 4 Black Peppercorns crushed coarsely
  • 1 pinch Hing
  • 2 tbsp Oil


  1. Wash the dal and rice separately and soak separately for 6 hours.
  2. Grind the dal to a fine paste. Be careful not to make it too watery.

  3. Again, grind coarsely both the rice together and mix the dal and rice pastes.

  4. Add water to adjust consistency that is not too flowy nor too thick. Add salt and mix well.

  5. Cover and keep it to ferment overnight. Next morning, give the batter a nice whisk.

  6. Put the hing, green coriander leaves, and turmeric powder.

  7. Prepare the tempering. On full flame, heat the oil in a thick bottom pan.

  8. Then lower the flame and add the mustard seeds, cumin seeds, grated ginger, urad dal, chana dal, cashew nuts, curry leaves, black peppercorns and green chilli.
  9. Cook till the dals change color. then add the salt. ( Salt has also been added to the batter, so add accordingly). Add this tempering to the idli batter and mix well.
  10. Heat water in the Idli steamer and lightly grease each idli mold.

  11. Put in the idli batter in each mold.
  12. Steam for 12 to 15 minutes on full flame.

  13. Remove when done and let idli cool for 5 minutes and then de-mold.

  14. Serve hot with chutney, sambhar etc.