Kanchipuram Idli

Fluffy millet cakes for a healthy start

Prep Time 15 min
Cook Time 4 min
Serving Size 2
Recipe Type Microwave Oven

Idli, South India’s preferred breakfast food, has captured hearts and palates across the globe with its soft, fluffy texture and subtle flavour. Here is a take on the Kanchipuram Idli, native to the temple town of Kanchipuram in Tamil Nadu. Legend says that this dish was first made by temple cooks who wanted to offer a unique and flavourful dish to the Gods. This special idli is made from a fermented batter of urad and chana dals and millets with a smattering of cumin seeds. After a quick steam, the idlis are ready to serve with fresh coconut chutney and sambhar.

Ingredients

50 gms Urad Dal
50 gms Chana Dal
50 gms Millets
1 tsp Cumin
Salt to taste
Oil
Water

Method

Soak the dals and millets overnight. Add the cumin and the salt and stir it. If the mixture is too thick, add the water, but ensure it is not very watery.
Grease the idli trays and pour the mixture into them. Set the microwave on 100% solo mode. Steam the idlis with a container containing water at the bottom for 4 minutes.
Let the idlis cool down inside the microwave and remove them.
Serve warm, along with some coconut chutney and sambhar.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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