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9 easy steps to make Kancheepuram Idli at home

9 easy steps to make Kancheepuram Idli at home

Want to have something different from anything ever seen. Try this Kancheepuram Idli:

After tasting this Kancheepuram Idli you will say that it is different from all other varieties of idli you have ever tasted.

Prep Time : 45 mins
Cook Time : 15 mins
Serves: 2-3
Recipe Category: Breakfast/dinner
Recipe Cuisine: South Indian


1 teaspoon- Pepper Powder

¼  tablespoon- Asafoetida (Hing)

1 inch – Grated Ginger

¼ teaspoon- Dry Ginger Powder

1 teaspoon- Cumin Seeds (Jeera)

1 teaspoon- Mustard Seeds

1½ teaspoon – Urad Daal

1 teaspoon- Channa Daal

½  cup – Raw Rice

½  cup- Par Boiled Rice

3/4- Green chillies (finely chopped)

1 ½ table spoon –Seasame Seed Oil

3 teaspoons- Ghee

To Taste- Salt

Few Curry Leaves

2-3 tablespoons finely chopped – Coriander leaves



  1. Soak rice (both raw rice and Parboiled rice) and urad dal separately for 5 hours.
  2. Grind urad dal until light and fluffy and separately rice to a slightly coarse paste.
  3. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick.
  4. Leave the batter in a warm place for 6-7 hours or overnight.
  5. Now our batter is ready. Before making idli, mix dry ginger powder and coriander leaves with the batter.
  6. Heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients one after the other.
  7. Add the seasoning to the batter when dal turns golden brown and mix well.
  8. Pour the batter in idli molds and steam for 10-15 minutes.
  9. Serve hot with coconut chutney, sambar and idli podi.

Read More:

7 easy steps to make Banana Dosa

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