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5 from 1 vote

Kanchipuram Style Idli with left over idli batter

A simple idli recipe prepared with left over idli batter sautéed with vegetables and with simple tempering.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Author: Srividhya G


  • Left over Idli batter - 2.5 cups
  • 1 grated carrot.
  • Oil - 2 tbsps
  • Mustard seeds - 2 tsps
  • Grated ginger - 2 tsps
  • Channa dhal - 2 tsps
  • Curry leaves - 1 strand
  • Cilantro chopped - 2 tbsps
  • Salt - 1/2 tsp
  • Hing - 1/4 tsp
  • Green chilly chopped - 1
  • Turmeric powder - 1/2 tsp


  • Heat the kadai and add oil.
  • Once the oil is hot add mustard seeds, urad dhal, channa dhal and hing.
  • As they start to splutter, add the green chillies.
  • Saute it for a minute and then add the grated carrots.
  • Add salt and turmeric powder and let it cook for 4 to 5 minutes.
  • Add the cilantro and curry leaves and cook for a minute. The masala is ready now.
  • Let it cool and add it to the left over idly batter and mix well.
  • Grease the vessel with oil in which you are going to steam the idly. (You can use regular idly trays also)
  • Pour the batter and steam it for 15 minutes.
  • Thats it. Let it cool and remove the idly from the vessel and cut into desired shapes. Serve hot with chutney or sambhar.


Adjust salt according to the sourness of the batter.
Grated cauliflower, carrots and cabbage can be added too.