| Ingredient Name | Unit | Quantity |
| baking soda a | pinch | |
| Cooking Oil | tsp | 6 |
| Cumin seeds | tsp | 1/2 |
| Curry leaves | to taste | |
| Dry ginger powder | tsp | 1 |
| Ghee | tsp | 2 |
| Hing | tbsp | 1/4 |
| Par boiled | cup | 3 |
| Pepper | tsp | 1/2 |
| Salt | tsp | 1.5 |
| Urad dhall | cup | 2.5 |
| How to make Kanjeepuram Idli | ||
| Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsley and add hing and salt and a pinch of baking soda to this. Keep it overnight so that this will ferment. Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add this to the flour. Add dried ginger powder and mix everything together. Coat a flat vessal with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight. | ||
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