Kanchipuram Idli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian specialty from Tamil Nadu with fluffy steamed rice and lentil cakes spiced with cumin, black pepper, and ginger. A traditional breakfast that requires advance preparation and fermentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup regular rice (- 120 grams)
- ½ cup parboiled rice or idli rice (- 120 grams)
- 1 cup water (for soaking rice)
- ½ cup urad dal (- 120 grams)
- 15 fenugreek seeds ((methi seeds))
- 1 cup water (for soaking dal)
- ½ cup water (for grinding dal)
- ½ cup water (for grinding rice)
- 1 teaspoon salt (or add as required)
- 1 tablespoon chana dal
- ¼ cup hot water (for soaking chana dal)
- ¼ teaspoon ginger powder
- salt (as required)
- 1 tablespoon ghee (- can also use sesame oil (gingelly oil))
- ½ teaspoon black pepper (- slightly crushed)
- ½ teaspoon cumin seeds (- slightly crushed)
- 8 to 10 cashews (- chopped - optional)
- 7 to 8 curry leaves (- chopped)
- ⅛ teaspoon asafoetida ((hing))
- 2.5 cups water (for steaming)
- some oil for greasing idli moulds or banana leaves
- 1 banana leaf, (optional)
At a glance
PER SERVING · TIME 560M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 9h
- Cook
- 20m
- Sodium
- 900mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 540M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.