Kodo Millet Kanchipuram Idli

kodo millet kanchipuram idli

Kodo Millet Kanchipuram Idli

Kodo Millet Kanchipuram Idli replaces rice with Kodo Millet in traditional Kanchipuram idli which is a popular version of idli in Tamil Homes. The traditional recipe uses rice and urad dal. This is a very nutritious breakfast and dinner item.

It used to be a favourite in our home when I was a kid. We used to make it with raw rice. This recipe comes from my grandmom who was a great cook. I have, as usual, tweaked it and have substituted rice with Kodo Millet.

This is an instant idli. You can make this flour mix in bulk and store in the refrigerator. When you have forgotten to soak for idli or when sudden guests drop in, this comes in handy.

I have used Kodo Millet. However I guess it should come out well with other millets as well. Also, I have used groundnut curd for vegan varaition.


Kodo Millet Kanchipuram Idli

This recipe uses standard measuring cups and spoons
Prep Time10 minutes
Cook Time10 minutes
Resting time15 minutes
Total Time20 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Tamil Nadu
Keyword: Kodo millet, kanjeevaram idli, pepper, cumin, ginger powder, groundnut curd
Servings: 8 Idlis
Author: Rama G


  • 1/2 cup kodo millet
  • 1/4 cup urad dal
  • salt to taste
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • 2 tsp dry ginger powder
  • 1/2 cup groundnut curd (you can use normal curd)
  • curry leaves
  • asafoetida
  • 2 tbsp oil


  • Wipe the millet and dal with clean towel. 
  • Pulse them together in a mixer to fine rawa consistency. Yields around 1 cup flour.
  • Crush the pepper and jeera in a morter and pestle coarsely.
  • Boil ½ cup water and add to the flour mix along with salt.
  • Cover and leave for 15 minutes till the flour absorbs all water. 
  • Add the curd and mix well. If required add some water / more curd to bring it to idli batter consistency.
  • Heat oil in a pan. 
  • Once the oil becomes hot, switch off the flame and add pepper, jeera, ginger powder, asafoetida and curry leaves. 
  • Pour over the batter and mix well.
  • Pour in idli moulds and steam for 8 to 10 minutes. 


  1. If you do not have ginger powder, you can use finely chopped fresh ginger.
  2. As a variation, you can add grated carrots, grated pumpkin, etc to the batter. 

These idlis should be eaten hot. Serve with coconut chatni and Flax seeds Molaga Podi

You may also check for more nutritious breakfast recipes here


  • Devasena.S
    Posted at 15:23h, 22 March

    Recipe, definitely seems flavorful, with all the correct ingredients. Please, let know if the batter can be fermented
    for better aeration and tangy flavour.

    • ramag
      Posted at 08:31h, 04 May

      Thanks Devasena. This recipe is for basically for those who do not have time to ferment or soak. An instant idli. However, if you feel you have time to ferment, you can jolly well do. This should give a tangy flavour. However, if you want to ferment it, please reduce / avoid the curd else it becomes too tangy. Please try and do let me know how it turned out. Warm rgds

Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


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