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.