Millet kanchipuram idli is a delicious and flavorful seasoned steamed millet pancake (idli).

This is the millet version of the popular and traditional Kanchipuram Idli. It is also called as Kovil Idli. It is offered as Prasad in Varadaraja Swamy Temple, Kanchipuram. Kanchipuram a small town in Tamil Nadu is not only famous for its Silk sarees. It is also famous for this delicious Idli too.

These Idli’s are famous for its seasoning and flavors. Yes it has strong flavors of of ginger, peppercorn, jeera/ cumin seeds. This is what makes it so delicious and flavorful.

Not just that these Idli’s are usually made in Mantharai leaf which has umpteen medicinal values. So I steamed my Idli’s in these leaves. I got these thonnai cups in Indian store. Trust me it was so flavorful. Just like the authentic kovil Idli. Of course just like, not the same. Because the original Kanchipuram idli is flavorful, authentic and delicious too. We can only try to replicate.

For this version of Millet Kanchipuram idli I have used Barnyard millet/ Kuthiraivali; but you could use any millet of your choice. Also I used freshly ginger as I like its flavor. In traditional Kanchipuram Idli ginger powder is used in its preparation.

If you don’t have leaf plates/ bowls you could steam these Idli’s in tumbler/ Idli plates. For flavorful idli you could use banana leaves too. So let’s get to the making of Millet kanchipuram Idli!

Other recipes that might interest you:

Millet kanchipuram idli, Kovil idli

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: BreakfastCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Fermentation time

hours

Millet kanchipuram idli is a delicious and flavorful seasoned steamed millet pancake (idli).
This is the millet version of the popular and traditional Kanchipuram Idli. It is also called as Kovil Idli and has strong flavors of of ginger, peppercorn, jeera/ cumin seeds. This is what makes it so delicious and flavorful.

Ingredients

2 cups, Barnyard millet/ Kuthiraivali
1 cup, Whole white Urad dal
FOR TEMPERING
1 tablespoon, Sesame oil/ Groundnut oil
1/2 teaspoon, Peppercorn (crushed)
1/2 teaspoon Cumin seeds (crushed)
1/2 teaspoon, Ginger powder
Curry leaves – a sprig
6 nos., Cashews
1 teaspoon, Chana dal
1/2 teaspoon, Mustard seeds

Directions to make Millet kanchipuram idli

In a bowl add whole urad dal . Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours.
In another bowl add Barnyard millet. Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours.
After 4 hours, blender add soaked urad dal. Grind it into smooth batter adding little water. Do not make it watery.
Now in the same blender add soaked barnyard millet. Add water in regular intervals when needed. Grind it to corse thick batter.
Transfer the mixture to a bowl, add required amount of salt and mix well.
Allow the batter to ferment for 4 to 5 hours in warm place. Millet batter ferments really fast compared to regular batter. After the batter has fermented and has increased in quantity you could make idli’s right away or refrigerate it and use it the next day.
Now heat tadka pan to it add oil, when hot add mustard seeds, cashews, chana dal, Crushed cumin, pepper, green chilli, chopped ginger/ ginger powder and curry leaves. When aromatic put off flame.
Now add the seasoning to fermented batter. Mix well.
Heat water in idli pot. Pour batter in each leaf bowl/ grease idli plates/ tumblers with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 15 minutes or until done. Kanchipuram idli takes mire time to cook than regular Idli’s.
When done remove the leaf bowl/ idli plate from the steamer and keep it aside for few seconds. It will demold automatically. If using tumbler/ idli plate wet a spoon/ knife with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with any spicy chutney of your choice!

Notes

* 1 cup = 235 ml

how make Millet kanchipuram idli with step by step images

In a bowl add whole urad dal . Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours. In another bowl add Barnyard millet. Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours.
After 4 hours, blender add soaked urad dal. Grind it into smooth batter adding little water. Do not make it watery. Now in the same blender add soaked barnyard millet. Add water in regular intervals when needed. Grind it to corse thick batter.
Transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 4 to 5 hours in warm place. Millet batter ferments really fast. After the batter has fermented and has increased in quantity you could make idli’s right away or refrigerate it and use it the next day.
Now heat tadka pan to it add oil, when hot add mustard seeds, cashews, chana dal, Crushed cumin, pepper, green chilli, chopped ginger/ ginger powder and curry leaves. When aromatic put off flame. Now add the seasoning to fermented batter. Mix well. Heat water in idli pot. Pour batter in each leaf bowl/ grease idli plates/ tumblers with few drops of oil. Pour ladle of batter in each idli mold.
Place the batter filled idli plates in the idli steamer and steam it for 15 minutes or until done. Kanchipuram idli takes mire time to cook than regular Idli’s. When done remove the leaf bowl/ idli plate from the steamer and keep it aside for few seconds. It will demold automatically. If using tumbler/ idli plate wet a spoon/ knife with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with any spicy chutney of your choice!