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 Top 10 Idli Recipes

  Last Updated : Jun 30,2018






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Top 10 Idli Recipes

Idli: A Glimpse of South India’s Most Famous Snack

For many, South Indian cuisine is synonymous with Idli. And indeed, this fame is well-deserved because it is one of the most ubiquitous snacks in South India, especially Tamil Nadu and Karnataka. It is essentially an anytime snack, which is relished for breakfast, evening snacks, supper or dinner. To top it all, it stays good for more than a day when smeared with til oil and Malgapodi, so it is packed in tiffin boxes or taken along while travelling too! Soft, spongy, super-white idlis are an appetizing sight and taste equally good when enjoyed with accompaniments like sambhar and chutney. Many nutritionists also recommend it as an ideal breakfast because it has carbohydrates and protein, is made of a fermented batter, and is steamed. No wonder the Idli is now world-famous!

Topping our list is the authentic South Indian Idli, made with a fermented batter or rice and urad dal. We explain the whole process to you, right from the proportions to the method of grinding and consistency of the batter. Follow this foolproof recipe to charm your family with super-soft idlis.

Incidentally, there are other types of Idlis and more recipes that you can make with idli as a base ingredient. The Quick-Rava Idli, Semolina and Vermicelli Idlis and Instant Bread Idli are interesting variants that you can make instantly, without any fermentation. They will surprise you with their mouth-watering taste and pleasing textures. The Poha Idli on the other hand does require fermentation, but is easier to grind as we use idli rava or rice semolina along with rice flakes and urad dal to make it. The rice flakes softens the idli further making it a melt-in-the-mouth delight! You can enhance the Poha Idli further by stuffing it with a masaledar potato bhaji. You can serve it with chutney and sambhar, or cut it into four and serve it as a unique and healthy starter at your next party!

The Kanchipuram Idli requires special mention in any discussion about idlis because it is something unique! It is a spice-laced idli that is made as a traditional prasad at the Varadharaja Perumal temple in Kanchipuram, the quaint South Indian town that is famous for silk sarees and temples. The strong notes of pepper, cumin and ginger in these spicy idlis are sure to make you drool. Several batches of idli are made in the temple, offered to God and then distributed to the devotees who stand in long queues to be ‘blessed’ with this yummy prasad. We share an authentic recipe to make this divine yet droolworthy dish at home!

Idlis can even be used to make other interesting dishes. You can crumble leftover idlis and transform them into a tasty and satiating Idli Upma. Or, you can cube the idlis and toss them with onions, tomatoes and spice powders to make a tongue-tickling Spicy Tava Idlis. If you are game for some fusion excitement, try the Idli Chilli, an Oriental style preparation of idlis tossed with veggies, vinegar and soy sauce. You will be bowled over by the total transformation!

Idli truly has unlimited potential. The varieties of idlis and the spectrum of dishes that can be made with it are endless! We have given you the top picks, but there are more waiting to be explored on our website and app, so do give it a dekko.



top 10 idli recipes

1.  
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now. Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it. The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery. After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa , Uttapa and dainty Appe as well.
This is how South Indian typically finish off leftover idlis made properly, it is so tasty that you can even serve it to guests. Sometimes, people even make Idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas .
3.  
 by Tarla Dalal
Here is how you can transform one of the most common South Indian breakfast recipe – Idli, into an appetizing party starter . If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this Idli Chilli.
4.  
 by Tarla Dalal
Rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. The buttermilk imparts a welcome sourness to the idlis, while the tempering adds to the flavour. Throw in a spoon of cashews with the tempering for a crunchy interlude.
5.  
 by Tarla Dalal
The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice. So, the rice portion of the batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment. Perfect proportions together with the presence of poha makes this idli very, very soft and tasty. Served with sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast.
6.  
 by Tarla Dalal
This unique Stuffed Potato Idli is incomparable to any snack you have ever tasted before – a totally out-of-the-world savoury experience! Each cup in the idli plate is first lined with a layer of semi-spicy potato bhaji, which is topped with idli batter, and then steamed. This causes the bhaji and the idli to fuse, resulting in a super tasty Stuffed Potato Idli. The bhaji is made of mashed potatoes perked up with a traditional tempering and common flavouring ingredients like coriander and lemon juice. The peppy flavour of the bhaji, is therefore a perfect match for the idli layer, which itself is extremely soft due to the addition of a little fruit salt to the batter. You could look at this as a totally unique version of more common snacks like aloo bun. This can be served for Breakfast or as a late evening snack too.
7.  
 by Tarla Dalal
Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.
8.  
 by Tarla Dalal
Watch your leftover idlis transform into a scrumptious delight as you toss them with crunchy onions, tangy tomatoes and peppy spice powders. The master stroke in this Spicy Tava Idli recipe is the use of pav bhaji masala, a very popular flavour that is loved by young and old alike! Try to serve this as soon as possible, while the flavours and textures are in tact.
9.  
 by Tarla Dalal
Kanchipuram is famous for more than silk sarees! In fact, this special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare Kanchipuram Idli in your own kitchen. While we have prepared it using idli plates for your convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles. Everyone in my family love idlis and enjoy them anytime, be it breakfast, lunch or dinner. So besides the regular simple Idli, I also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining. Enjoy how to make Kanchipuram Idli recipe with detailed step by step photos and video.
Feel like having a breakfast of idli and sambhar but don’t have batter on hand? Worry not, you can still entertain your whims with this Instant Bread Idli. Made with an innovative batter of bread crumbs and idli rawa, this Instant Bread Idli is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect mouth-feel. The best part is that this batter requires no fermenting, so you can make it any time you feel like. You can also try other Idli recipes like the traditional Idli and Quick Rava Idli .
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Reviews

Top 10 Idli Recipes
5
 on 25 Sep 17 05:57 PM


Very often make idlis at home. With the help of this article, we can now make various type of idlis. www.tarladalal.com is good source of food or recipe knowledge. Thanks Tarla Ji...