Kanjeepuram Idli

Kanjeepuram Idli is a nice variation from the regular idli.


    Urad dal:- 1 cup
    Raw Rice:- 1 cup
    Par Boiled Rice:- 1 cup
    Salt:- to taste
    Cumin Seeds:- 1 tsp
    Mustard Seeds(Optional):- 1 tsp
    Pepper:- 1 tsp
    Ghee:- 1 tsp
    Oil:- 2 tsp
    Cashew nuts (broken):- 10
    Ginger powder:- 1 tsp

tools required


Deep bottomed pan

Serving dish

preparation method

Soak the urad dal and rice in water for two hours.

Wash and drain the water out. Then grind the urad dal and rice together to prepare a thick batter.

Mix salt into it and separately place the ground idli batter for 12 hours to undergo batter fermentation.

After 12 hours, heat ghee in a deep bottomed pan and fry cashew nuts until it becomes golden in shade.

Add fried cashews to the idli batter and stir well.

Grind the cumin seeds and pepper in a blender. Set aside.

In a pan, pour oil and put mustard seeds.

Add the ginger powder and pepper-cumin powder. Fry for a few seconds.

Add this prepared mixture to the idli batter and stir well.

Fill the idli plates with the idli batter and cook it in a pressure cooker.

Serve hot.

Serving Suggestions

    Serve hot with sambhar and chutneys.

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Prep:15 Mins Cook: 15 to 30 minutes


You can also pour this idli batter in a deep plate and pour four ladles of flour in it. Cook it in the pressure cooker for half an hour. Then cut it into small pieces and serve hot.

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