Kanchipuram Style Red Rice Idly

Kanchipuram Style Red Rice Idly - Plattershare - Recipes, food stories and food lovers
Healthy version of spicy Kanchipuram idly using Red rice and red rice poha.
4.30 from 4 votes
Print Pin
Prep Time18 hours
Cook Time30 minutes
Total Time18 hours 30 minutes
Served As: Breakfast, Dinner
Recipe Cuisine Type: Breakfast
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 1 1/2 cup Red Rice
  • 1 Cup Red Rice Poha
  • 1/2 Cup Urad Dal
  • 1 Tsp Fenugreek Seeds or methi methi
  • 1-2 tsp Salt or as per taste
  • Water as needed to grind
  • 2 Tsp Cooking Oil or oil olive regular oil
  • 1 Tbsp Channa Dal
  • 1 Tsp Ginger finely chopped
  • 2 Green Chillies finely chopped
  • 1 Tsp Pepper Corns
  • 1/4 Tsp Turmeric Powder
  • 1 pinch asafoetida
  • 1-2 leaves Curry
  • 1-2 leaves Coriander chopped


  • Wash and soak red rice and urad dal along with fenugreek seeds separately for 6 hours. Wash and soak red rice poha before starting the grinding process.
  • Drain the water from urad dal and grind into smooth and fluffy batter by adding little ice water. Transfer the batter to a big bowl and keep aside. Drain the water from red rice and grind it coarsely.
  • Now drain the water from poha and add it to the coarsely ground red rice. Continue grinding, till it gets smooth batter ( Add water while grinding ).
  • Once done, transfer the red rice batter to the urad dal batter, add the required amount of salt and mix well. Close the bowl with a lid and leave it to ferment overnight.
  • Once done, take 1 1/2 - 2 Cups of batter and transfer it to small bowl. Heat oil in a pan and add channa dal followed by ginger, green chillies, pepper corns, turmeric powder, a pinch of hing, curry leaves and coriander leaves.
  • Fry it and add to the red rice idly batter. Mix well and keep aside. Grease baking silicon cups or stainless tumbler or idly plate and spoon in the seasoned idly batter.
  • Steam it for 10 - 15 minutes and remove from the flame. Repeat the process for the remaining batter and serve hot. Serve hot with chutney and sambhar.

Please appreciate the author by voting!

4.30 from 4 votes

Priya Satheesh
Priya Satheesh

Leave a Reply