How to make Kanchipuram Idli with Chutney Frosting - This popular South Indian snack gets a makeover with chutney frosting.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Black gram split (urad dal dhuli) (उड़द दाल धुली)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Kanchipuram Idli with Chutney Frosting Recipe Card

Kanchipuram Idli with Chutney Frosting

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Kanchipuram Idli with Chutney Frosting checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Thai Fish Patties, Bacon Wrapped Prunes, Red Pepper and Baked Egg Galettes, Makki Paneer Pakora.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kanchipuram Idli with Chutney Frosting Recipe

  • Rice ½ cup

  • Black gram split (urad dal dhuli) ¼ cup

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Turmeric powder ½ teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Asafoetida a pinch

  • Black peppercorns 10

  • Ghee 1 teaspoon

  • Yogurt ½ cup

  • Salt to taste

  • Fresh mint leaves for garnishing

  • Chutney frosting

  • Green chutney 2 tablespoons

  • Hung yogurt 1 cup

  • Salt to taste


Step 1

Soak rice and black gram with fenugreek seeds for 3-4 hours. Drain and grind, with sufficient water, to a smooth and thick batter.

Step 2

Add turmeric powder, split Bengal gram, asafoetida, peppercorns, ghee, yogurt and salt. Mix well and ferment overnight.

Step 3

Heat sufficient water in a steamer.

Step 4

Fill individual silicon muffin moulds with the batter till ¾th. Place the moulds in the steamer and steam for 15-20 minutes.

Step 5

To make chutney frosting, take hung yogurt in a bowl. Add green chutney and mix well. Add salt and mix well. Fill a piping bag fitted with a nozzle with the frosting and set aside.

Step 6

Remove the moulds from the steamer once the idliis cooked and set aside to cool. Demould and place on a serving platter.

Step 7

Pipe out the frosting on top, garnish with mint leaves and serve immediately.