By Suprita Mitter
September 17, 2024
Traditional idli is made with a fermented batter of rice and urad dal, soft and fluffy, served with sambar and chutney However, idlis come in various forms, offering unique flavours and textures. They can be made from different grains, flours, or batters.
Made with semolina (rava) instead of rice, these idlis are quick to prepare and include yoghurt, curry leaves, mustard seeds, and cashews.
A spiced variation from Tamil Nadu, flavoured with black pepper, cumin seeds, ginger, and curry leaves. It’s usually served with ghee and chutney.
Made using various types of millet instead of rice, this healthy variation is rich in fibre and nutrients.
Small, bite-sized idlis served in a bowl with hot sambar, often garnished with ghee and coriander.
Made with finger millet (ragi) flour, this type is high in calcium and ideal for a healthier alternative to rice idli.
Podi Idli is made by coating soft, steamed idlis with podi, a spiced powder, also known as gunpowder and ghee or oil.
This is a delicious and crunchy snack made by deep-frying or pan-frying leftover idlis. This dish gives a second life to soft idlis by turning them into crispy, golden bites.