Customer Recipe


  • Cook Time30 min
  • YieldServes 5


    • 200 g raw rice
    • 200 g Idli rice
    • 200 g urad dal
    • salt as per taste
    • For Seasoning!
    • 1tablespoon  Oil
    • 1teaspoon crushed black pepper
    • 1 teaspoon mustard seeds
    • 1teaspoon cumin seeds
    • 1/4 teaspoon ginger powder
    • Asafoetida one pinch
    • 1 tablespoon cashew nuts

      For Tempering

    • 1 tablespoon ghee
    • 1/2 teaspoon mustard seeds
    • 1 tablespoon chana dal
    • 1 whole red chilli
    • 10-12 curry leaves

    Preparation Method:

    • Soak rice and urad dal separately for 3-4 hours. Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste.
    • Mix both the batter together and add salt as per taste. The consistency of the batter should neither be thin nor thick, you can adjust by adding a small amount of water.
    • Keep the batter in a warm place for 6-7 hours or overnight depending on the season to ferment. In summers it takes lesser time to ferment as compared to winters.
    • When the batter is fermented keep it aside and prepare the seasoning for the batter.
    • Heat oil in a kadahi and add mustard seeds, cumin when these start to splutter add ginger powder, asafoetida, and coriander leaves. switch off the heat and add this seasoning to the batter.
    • Now brush the wooden bowls with oil and pour the batter in this bowl so these are half-filled. Steam these bowls in Steamer for 12-15 minutes and then allow the steamer to cool a bit before taking them out.
    • In the meanwhile, you can prepare another tempering of ghee, chana dal, curry leaves, mustard seeds and pour a small amount on each idli. Serve hot.
    Now tasty Kanchipuram idli is ready to serve.