By Ranita Ray
Since 2015, March 30 is celebrated as World Idli Day. Thanks to Eniyavan, who made 1328 idli variants and jumbo idli of 44 kg. Idli is famed as a South Indian origin. But there are debates linking it to Indonesia and Arab. Whatever! Let's learn about 9 idli varieties of India!
Mallige idli, also called Kushboo idli, is Karnataka’s speciality and is dedicated to Khusboo Sundar, an actress. It's tender due to using urad dal, poha, and sona masuri rice.
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Podi idli is spicier since it is daubed in podi or gunpowder. Grounded red chillies, curry leaves, sesame seeds, chana dal, urad dal, or the podi is rubbed over the idli.
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Traditional bamboo moulds lined with dried mantharai leaves are used to make Kanchipuram idli. These leaves impart their delicious aromas and flavours into the idlis.
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Ramassery, a tiny Kerala hamlet, sold these idlis. Ramassery Idli resembles a tiny uttapam but is fluffier and spongier. They're put over a clay pot and cooked over a hob.
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This flat, circular idli made using urad dal and rice batter is thicker than the conventional kind. "Thatte" refers to the plate or mould used to steam it.
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Coastal Maharashtra is famed for Kotte Kadubu idli. Their softness is legendary. They are cooked wrapped in jackfruit leaves, lending them a distinct scent.
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Thinai idlis are prepared with bajra or foxtail millet. They are denser, softer, and higher in fibre and other healthy components.
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Varagu idli is prepared varugu or Kodo millet. It doesn't use rice, but despite that, it has a soft texture and suppleness.
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Barnyard millet is called kuthiraivali in Tamil. This idli has the goodness of this millet and is denser than the rice and urad dal idli.
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