• Your Kanchipuram Idli batter is ready. Let it stand for ten minutes.
  • In an idli cooker, grease the plates with oil. Add the Kanchipuram Idli batter to the idli mould.
  • Let the idlis steam for 7-10 minutes. Once cooked, remove from the cooker. Sprinkle water on the steamed idlis
  • After five minutes, remove the idlis into a casserole
  • Serve hot with coconut chutney and Sambhar.

    If you are a fan of fresh coriander, this idli variety should be a deliciously delightful one for you. There are many ways to make Coriander Idli. I have seen and tasted Coriander Idlis that include a full-fledged coriander-based dish and then add it to the batter to make Coriander Idlis. My recipe is slightly different, and it rides only on the flavour of fresh coriander leaves. You can serve coriander idlis with coconut chutney and Sambhar. If you find the taste of these Idlis slightly bitter, you can serve it with spicy tomato chutney.
    Coriander Idlis


    Coriander Idli is made of lightly sauteed coriander and chilies-which when added to the regular plain Idli batter, gives soft, flavorful Coriander Idlis
    Course Breakfast
    Cuisine south Indian


    • 5 Ladles Plain Idli Batter - Unsalted
    • 1 Cup Coriander, repeatedly washed and cleaned
    • 1 Green Chilli
    • A Small Piece of Ginger
    • 1 tsp Cooking Oil
    • Salt to Taste


    • Add a teaspoonful of cooking oil to a kadhai
    • Add the green chilli, and the ginger
    • Wash the coriander leaves thoroughly. Make sure there is no smell of mud or sand in the coriander. The only aroma should be that of fresh coriander
    • Add the coriander leaves to the kadhai and saute on low flame for five minutes. Do not cover while cooking, as the moisture will seep in the mix and will affect the fluffiness of the Idlis
    • Once sauteed, remove from flame
    • Cool the mixture, and grind the mixture to a fine paste
    • Add the ground paste to the idli batter. Add Salt and mix well
    • Grease idli moulds, and add the batter to it
    • Steam the idlis for 7-10 minutes in an Idli Cooker
    • Once steamed and cooked, remove from the Idli cooker. Sprinkle water on the idlis.
    • After five minutes, remove the idlis on to a casserole
    • Serve warm with Sambhar and coconut or spicy tomato chutney
    Keyword Authentic Coriander Idli recipe, Coriander Idli, Coriander Idli recipe, How to Make Coriander Idli, Idli Varieties


    As far as Idli varieties go, this is the simplest variation that you can attempt. The recipe is simple – if you have the Idli Chutney Powder or the “Gun Powder” or Milagai Podi ready.  You can find the recipe for Idli Podi here.


    Podi Idlis are plain Idlis coated with the spicy Idli Podi or Gun Powder as it is popularly known as, especially in North India

    • 2 tbsp Cooking Oil
    • 3 tbsp Idli Podi or Gun Powder or Idli Chutney Powder
    • 5 Ladle Regular Idli Batter – Salted
    1. Steam idlis in an Idli Cooker. Once you have taken them out, make the Gun Powder Mix.

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