How to make Kanchipuram Idli-SK Khazana -

A coloured version of the popular idlis just as tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split skinless black gram (dhuli urad dal)

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Kanchipuram Idli-SK Khazana checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Quinoa and Vegetable Patties Pineapple Prawn And Peppers Grilled Mushroom Melts Mexican Burger

Kanchipuram Idli-SK Khazana

Kanchipuram Idli-SK Khazana Recipe Card


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.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kanchipuram Idli-SK Khazana Recipe

  • Rice soaked for 3-4 hours 1 cup

  • Split skinless black gram (dhuli urad dal) 1/2 cup

  • Fenugreek seeds (methi dana) 3/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black peppercorns 1 teaspoon

  • Split Bengal gram 2 teaspoons

  • Asafoetida (hing) a pinch

  • Salt to taste

  • Yogurt 1/2 cup

  • Ghee 1/4 cup

  • Oil for greasing


Step 1

Soak black gram with fenugreek seeds for 3-4 hours.

Step 2

Drain rice and black gram and blend together with sufficient water to make a smooth batter. Transfer into a bowl.

Step 3

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

Step 4

Heat sufficient water in a steamer.

Step 5

Grease an idli mould with some oil, pour in the batter, place in the steamer, cover and steam for 10-12 minutes.

Step 6

Remove the moulds from the steamer and set aside to cool before removing them from the mould.

Step 7

Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.