World Idli Day: Chef Chinna Karuppan Shares Healthy Idli Recipes

World Idli Day, celebrated on the 30th of March every year, is a testament to the South Indian staple that’s now a popular breakfast option across the globe. Since 2015, when Chennai-based caterer M. Eniyavan first initiated this special day, the humble idli has been honoured globally for its versatility, nutritional benefits, and cultural significance. 

To celebrate World Idli Day, Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru, goes beyond the classic and lists down three protein-packed, restaurant-style idli recipes to try at home. So, why don’t you gather the below-listed ingredients and make healthier versions of the South Indian staple?

Cholam (Sorghum) Idli

Yield: 04 Portions

Ingredients:

  • 150 gm Idli Rice
  • 100 gm Urad Dal
  • 200 gm Sorghum
  • 20 gm Salt

Instructions:

  1. Mix the rice with sorghum, wash thoroughly, and soak for a minimum of four hours. 
  2. Wash the urad dal separately and soak it for four hours as well. 
  3. Grind the soaked dal with crushed ice to a fine paste. 
  4. Separately grind the rice and sorghum mix with crushed ice to a coarse consistency. 
  5. Combine the ground dal with the rice-sorghum mixture and grind together for 5 minutes. 
  6. Add salt and allow the batter to ferment at room temperature. 
  7. Once fermented, pour the batter into moulds and steam the idlis for twelve minutes.

Multigrain Idli

Yield: 04 Portions

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Ingredients:

  • 150 gm Idli Rice
  • 100 gm Urad Dal
  • 200 gm Multigrain Flour
  • 20 gm Salt

Instructions:

  1. Wash the rice thoroughly and soak for a minimum of four hours. 
  2. Wash the urad dal separately and soak it for four hours as well. 
  3. Grind the soaked dal with crushed ice to a fine paste. 
  4. Grind the soaked rice separately with crushed ice to a coarse consistency. 
  5. Mix the ground rice and dal together, add the multigrain flour, and grind for 5 minutes. 
  6. Add salt and allow the batter to ferment at room temperature. 
  7. Once fermented, pour the batter into moulds and steam the idlis for twelve minutes.

Ragi Millet Idli 

Yield: 04 Portions

Ingredients:

  • 150 gm Idli Rice
  • 100 gm Urad Dal
  • 200 gm Ragi Millet
  • 20 gm Salt

Instructions:

  1. Mix the rice with ragi, wash thoroughly, and soak for a minimum of four hours. 
  2. Wash the urad dal separately and soak for four hours as well. 
  3. Grind the soaked dal with crushed ice to a fine paste. 
  4. Separately grind the rice and ragi mix with crushed ice to a coarse consistency. 
  5. Combine the ground dal with the rice-ragi mixture and grind together for 5 minutes. 
  6. Add salt and allow the batter to ferment at room temperature. 
  7. Once fermented, pour the batter into moulds and steam the idlis for ten to twelve minutes.