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Kodo Millet Kanchipuram Idli
This recipe uses standard measuring cups and spoons
Course
Breakfast, Main Course, Snack
Cuisine
Tamil Nadu
Keyword
Kodo millet, kanjeevaram idli, pepper, cumin, ginger powder, groundnut curd
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Resting time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Idlis
Author
Rama G
Ingredients
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
Instructions
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.
Notes
If you do not have ginger powder, you can use finely chopped fresh ginger.
As a variation, you can add grated carrots, grated pumpkin, etc to the batter.