Kanjipuram Idlis

Well-Seasoned Masala Rice and Lentil Cakes

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      30 min

Appears in
Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot

By Rinku Bhattacharya

Published 2018

  • About

Rumor has it that Kanjipuram idlis were first made in the Varadharaja Perumal temple in Kanchipuram in Southern India. In this temple, idlis are actually made in a conical shape. For most household and everyday variations, this idli is made in the regular idli mold, but with the masala tempering.


  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon


  1. Heat the oil in a small skillet on the stovetop and add the mustard seeds and cook until they begin to crackle. Stir in the ginger and both lentils/dals. Mix in the black pepper. Remove from heat and stir in the cilantro. Add this mixture to the prepared idli batter.
  2. Grease the idli molds with oil and pour the batter into the molds until about three-quarters fille