Kanchipuram Idli Recipe that gets ready in less than half an hour and that too without any soaking or fermentation. A perfect healthy snack to have in the evening or in breakfast or have it in the main course.

Kanchipuram Idli Recipe

It is a regular in my family. Everybody loves it. Especially my husband, Sandeep, is very fond of Kanchipuram idli. There was a time when we used to buy ready-made packs of Kanchipuram Idli.

Then one day my friend Shikha Kapoor, told me about this easy recipe for making these idlis at home. So easy and quick to make. Since then I am blindly following this recipe and we all love it.


What is Kanchipuram Idli

Idli, indeed, is one of the healthiest food items. And there are many variants of it, like Rice Idli, Rawa Idli, Kanchipuram Idli, Vegetable Idli, Masala Idli, and so on.

Kanchipuram idli is offered as ‘Prasad’ in Varadharaja Perumal Temple at Kancheepuram in Tamil Nadu. Also known as Kovil Idli, it is basically idli flavored with spices and lentils. One can actually eat it raw without any accompaniment. It

Now the mix of spices varies from region to region even in South India.

Here I am sharing my version of making these idlis. You can adjust the spices as per your preference.

Must read: Millet Idli without Rice


Instant Kanchipuram Idli 

Though traditional Kanchipuram Idli is made using rice and lentil and is eaten with Sambhar and coconut Chutney but as this recipe is instant, so this is made using Rava (semolina) and not the usual rice batter.

I also love it as it can be made instantly without any prior planning. No soaking for hours… no fermentation.

Any day any time, it can be prepared in less than half an hour.


Serving Suggestions

And, leftover Idli, if any, can be used to make Idli Chaat


Step By Step Recipe

Take Rava in a bowl


Make batter using curd and water

Mix in crushed peanuts and tempering


 Kanchipuram Idli batter


Add baking soda and lemon juice

Put Idli batter in the molds


Instant Rava Idli


Instant Idli ready


Instant Kanchipuram Idli


Q) What is Rawa?

Rawa, also known as Suji or semolina in English is a coarse and grainy flour made from durum wheat. It is high in protein as well as in gluten.

Q) Which type of semolina (Rava) is used in this recipe?

I prefer making these with Chiroti Rawa or say fine semolina. However, when I don’t have it then I use normal semolina also.

Q) Can I make these Idlis without curd?

No, you need curd in this recipe. Also, If possible use sour curd. I normally keep Whey (water drained while making hung curd) stored in a bottle in my refrigerator and use it. The whey gives excellent results.

Though it is made instantly it is better if you soak the semolina batter for at least 10 minutes.

Q) Can I skip spices, lentils and make plain Rava Idli?

Of course, yes!. Skip the tempering and proceed with the rest of the recipe.

Q) Can I use Eno instead of baking soda and lemon juice?

Yes! Use 1 teaspoon Eno instead. Read Homemade Eno Recipe

Q) Is this gluten-free?

No. If you are looking for gluten-free Idli then try my Millet Idli recipe.

Some More Semolina Recipes:


Some Other Quick Snacks that you will love to try:



I hope you have liked this easy recipe of Kanchipuram Idli and will surely try it out for your loved ones.

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Kanchipuram Idli

Idli flavored with spices and lentils in less than half an hour.


For Idli

  • 2 Cups 250 gms Semolina (Chiroti Rawa)
  • 1/2 Cup Curd/ Buttermilk
  • Salt as per taste
  • 1 Cup Water
  • 2 Tbsp Peanuts Roasted and Crushed
  • 3/4 tsp Baking Soda + Juice of 1 lemon

For Tempering

  • 1 Tbsp Oil
  • 1 Tbsp Bengal Gram Chana Dal
  • 1 Tbsp Dehusked Black Gram White Urad Dal
  • 1 tsp Mustard Seeds Kali Sarson
  • Few Sprigs Curry Leaves
  • 1 or 2 Dried Red Chili


  • In a big bowl, take semolina, curd (or buttermilk), salt. Make thick batter using water. Keep it aside and do the following preparations.
  • Roast peanuts. Once cool, crush them roughly using a rolling pin.
  • Wash the lentils, tear curry leaves and red chilli roughly.
  • Prepare the tempering. For this, in a pan, heat oil. Crackle mustard seeds. Add Black gram and Bengal gram, curry leaves and red chilli.
  • Saute on high flame for 30 to 40 seconds, stirring continuously.
  • Now start heating water in the idli cooker or simply in a big vessel in which you can keep your idli stand.
  • Mix crushed peanuts and the above-prepared tempering in the semolina mix.
  • Adjust consistency using water, if it has become too thick by now. It should be thick but of dropping consistency. Do not add too much water or you will have flat idlis.
  • Sprinkle baking soda over the batter and above it put lemon juice. You will see fizz all over. (See Note 2)
  • Gently mix.
  • Put the batter, using a spoon, in the idli moulds.
  • Keep it in the idli cooker/vessel. Cover the vessel.
  • Steam it on high flame for the first 2 minutes. Now reduce the flame.
  • Check after 1o minutes by inserting a tooth pick .
  • Take out idlis from the moulds by running a butter knife all around the idlis.
  • Serve with dips or gun powder or Sambhar.


  1. The quantity of curd or buttermilk can be easily increased or decreased by 2 or 3 tablespoons.
  2. You can use Eno in place of baking soda and lemon juice. They both are the same.
  3. Just that Eno is store-bought and the other one is homemade Eno.
  4. Adjust the quantity of tempering as per your preference.
  5. You can also add cashews to it. I don't because nobody likes it (in idli) in our family.
Keyword How to Make Rava Idli, Instant Rava Idli

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