Kanjivaram Idlis
Idli is a popular breakfast dish in India. Chef Pankaj Bhadouria shares a recipe for Kanjivaram Idlis, a unique variation of the famous Idlis. These idlis seasoned with pepper, cumin seeds and green chillies are soft and fluffy and melt in your mouth.
Kanjivaram Idlis

- Indian


- 1

Cooking Time

-20 Min


- Expert

Preparation Time

- 3-4 Hours


  • 1/2 cup parboiled rice
  • 1/2 cup uncooked rice
  • 1/2 cup udad dal
  • 1/4 tsp fenugreek seeds
  • 1/2 cup flattened rice
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 5 - 6 curry leaves
  • 1/2 tsp asafoetida
  • 1 tsp black pepper powder
  • 1/2 tsp acne powder


  1. 1

    In a bowl, add parboiled rice, uncooked rice, udad dal, fenugreek seeds, water and soak it for 4 - 6 hours Add the soaked rice and dal in a blender and prepare a paste Add the batter in a bowl and leave it to ferment for 7 - 8 hours.
  2. 2

    In another bowl, soak flattened rice for 10 minutes Drain the water.
  3. 3

    In a heated pan, add ghee, cumin seeds, curry leaves, asafoetida, black pepper powder, acne powder Pour the tadka in the batter and mix it.
  4. 4

    Grease the idli mould with oil Add the batter and steam it for 20 minutes Serve with coconut chutney.
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