Kandi/Pigeon peas Idly πŸ˜‹| Steamed Idly πŸ‘Œ | Breakfast Recipe

South Indian Breakfast Recipe: Kandi IdlyΒ 

Servings: 50 IdliesΒ 

Duration : 15 mins cooking timeΒ 

One of the healthiest, interesting dish from my mom’s cook book is Kandi Idly, this is a breakfast recipe which is my favorite dish. It makes your day with full of energy and not need have any brunch, goes well with any type of chutney or gunpowder.

All you need to make batter ahead or a day before so your Idly batter ferments well, they become soft and spongy.

Health Benefits of Pigeon Peas
  • Improves digestion
  • Regulate Blood Pressure
  • One of the key minerals found in pigeon peas is potassium
  • Growth and Development
  • Prevents Anemia
  • Contains Anti-inflammatory Properties
  • Weight Loss πŸƒπŸ»β€β™€οΈ
  • BoostsΒ Energy πŸ’ͺ
  • Strengthen Immune System
  • Good to heart ❀️

Nutrition facts of Urad Dal:

  • Minerals: Iron, Calcium, Magnesium, potassium and sodium
  • Vitamin: B6
  • It contains high fiber and protein

Let’s start with Ingredients and follows Procedure


1 cup = 160 gms

  • Kandi Pappu / toor dal/ pigeon peas – 1 cup
  • Urad dal / Skinless Black Gram- 1 cup
  • Rice Rava / fine broken rice/ biyyapu rava – 1 and 1/2 cup
  • Rice flour – 1/2 cup
  • Salt – 2 tsp
  • Baking soda – 1/4 tsp

Side chutney πŸ‘‰Β Onion Pappula πŸ₯₯ chutney


  • In a mixing bowl add Kandi Pappu and urad dal
  • Wash thrice and strain water
  • Add one liter water and soak 6 hours
  • Then in another bowl add rice Rava and 1 cup water
  • Mix well and rest 30 minutes, meanwhile grind soaked lentils to fine and smooth paste
  • After 30 minutes add in grounded paste in it along with rice flour, salt and baking soda
  • Combine everything with spatula and keep it in warm place for 12-15 hours or till it ferments well, depends on weather conditions.
  • Batter fermented well, once again mix well and pour in each idly mold
  • Steam 15 minutes in Idly cooker . Turn off heat and let rest 2 minutes and open lid, take out Idly stand then serve hot steamed Idly with any side you like πŸ˜€
  • Happy cooking and have a nice day πŸ˜‡

Step by step process shown below with pictures:




  • I smeared ghee on each idly mold it’s optional or you can use any cooking oil
  • I mixed baking soda before fermentation you can add it in the morning or at the time you’re about to make idlies. I added earlier because hear weather is too cold so baking soda activates to ferment properly.

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Β© 2017- 2018 Ramyarecipes

14 Comments Add yours

  1. deepa says:

    Nice share. I love butterfly. Good effort

    Liked by 2 people

    1. Ramyarecipes says:

      Thank you for the compliment πŸ˜ƒπŸ‘


  2. InspiresN says:

    Interesting that toor dal can also be added , will try it!Thanks for sharing and the idlis look perfect!!

    Liked by 1 person

    1. Ramyarecipes says:

      πŸ˜€πŸ‘ Thank u

      Liked by 1 person

    1. Ramyarecipes says:

      Thanks shifa πŸ™‚


  3. Megala says:

    Wonderful recipe for making spongy idli! Sounds healthy!!

    Liked by 1 person

    1. Ramyarecipes says:

      Thank you so much ☺️

      Liked by 1 person

  4. juliarecipes says:

    I want to try this recipe πŸ˜πŸ˜‹

    Liked by 2 people

    1. Ramyarecipes says:

      Go on, you would like it and let me know how it turned out 😊 thank you for stopping by

      Liked by 1 person

  5. This looks so good! Pigeon pea idlis are very new to me. Never heard of them before. πŸ™‚

    Liked by 1 person

    1. Ramyarecipes says:

      It’s my mom’s recipe, healthy and tasty too πŸ˜ƒ


    2. Ramyarecipes says:

      Thank you 😊


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