Kanchipuram Idli: Transform Leftover Batter

Turn your leftover idli-dosa batter into something special with this Kanchipuram-style idli. Packed with bold, roasted spices, it’s a simple twist on a traditional favorite. Learn how to make this idli with a short video and detailed description.

Many of us have faced that familiar situation—just a small amount of leftover idli-dosa batter sitting in the fridge, not quite enough for a full batch of idlis or dosas. While it’s easy to whip up something like uttapam, vanali dosai, pakoras, or paniyaram, today I want to share a slightly different idea: my version of Kanchipuram idli. It’s a humble reinvention inspired by the traditional, temple-style Kanchipuram idli, known for its bold spices and distinctive flavor.

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I call it “pseudo-Kanchipuram idli” because it’s not made with the traditional batter, which typically includes added lentils. Instead, I use regular idli-dosa batter and enhance it with roasted and ground spices to capture that signature taste. It’s a simple yet flavorful twist that brings a new dimension to everyday batter. Whether you’re trying something new or just making the most of what you have, this recipe is a cozy, comforting upgrade to your idli game. Let’s dive in!

Ingredients required

• For the spice blend, you’ll need equal quantities of toor dal, cumin seeds, and black peppercorns. These are roasted in gingelly oil and then ground into a coarse mixture once cooled.
• For the base, I used 2 cups of my all-in-one idli-dosa batter. If you prefer using separate batters, feel free to use your idli batter for this recipe.
• To enhance the flavor, I added a generous amount of chopped cilantro and a few curry leaves.
• Additionally, you’ll need a bit of oil and salt to grease the idli molds.

For detailed quantities, please refer to the recipe card.

Steaming Tips

While traditional Kanchipuram idlis are steamed in banana leaf bowls, I opted for donne or donnai—dry bowls made from stitched sal leaves. These aren’t essential, but if you have access to them or palm leaf bowls, they make a fun and rustic alternative. Otherwise, regular idli plates, small steel tumblers, or even silicone molds work just as well.

As shown in the video, my leaf bowls were quite thin and ended up flattening during steaming, giving me flat idlis. Despite their shape, they were delicious!

Serving suggestions

These idlis are flavorful on their own but pair beautifully with a dollop of ghee, coconut chutney, peanut chutney, or idli milagai podi.

Dietary specification: A big bonus: this recipe is vegan, gluten-free, and nut-free, making it suitable for a wide range of dietary needs.

How to make Kanchipuram-style idli

• Start by heating a small pan or kadai and add one teaspoon of gingelly oil. Once the oil is hot, add one teaspoon each of cumin seeds, black peppercorns, and toor dal. Roast the ingredients until the toor dal turns golden brown and the spices release a fragrant aroma. Turn off the heat and allow the mixture to cool completely before grinding it into a coarse spice mix.
• In a mixing bowl, combine your idli batter with chopped curry leaves, cilantro, the ground spice blend, and salt. Mix everything well, and your spiced idli batter is ready.
• Next, grease your steaming vessels—whether you’re using leaf bowls (donnai), idli molds, or any alternative like silicone cups. Pour the prepared batter into them. Since I used donnai, I arranged them in my steamer basket and steamed them in batches.
• Pour one cup of water into a pressure cooker or idli cooker and bring it to a gentle boil. Place the filled idli molds inside and steam for about 10 to 12 minutes. If using a pressure cooker, skip the whistle—just let the steam escape through the vent and time it. The same method applies to an Instant Pot: keep the vent open and count the time separately, letting the pressure release naturally.

Recipe Notes & Variations

• Taste your batter and adjust the salt depending on its sourness. A tiny pinch of sugar can also help round out the flavors.
• I chose to keep this version simple and onion-free, but you can easily add two tablespoons of finely chopped shallots, cabbage, or carrots. If adding vegetables, you might need about ½ teaspoon of salt and one finely chopped green chili for balance.
• I also skipped nuts, but for added richness, you can temper mustard seeds, roast some cashews, and mix them into the batter before steaming.

Classic South Indian breakfast favorites

Since we’re on the topic of traditional South Indian breakfasts, here are some all-time favorites you’ll often find in restaurants and local messes (those cozy, home-style eateries we all love).

Loved this recipe?

If you try this Kanchipuram-style idli, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

📖 Recipe

Update Notes: Earlier posted on 2014, now updated with new pictures, recipe card with nutritional information.