When we hear South Indian, all we imagine is idli-dosa-sambhar-chutney! Today on this World Idli Day let’s celebrate this iconic dish to admire its journey from the South to other parts of the country. 

Foodism is here with different & exciting idli recipes which you can try - 

Rava idli

Ingredients - 

• 1 cup rava (sooji/semolina)
• ½ cup curd (yogurt)
• ½ cup water (adjust as needed)
• 1 teaspoon Eno fruit salt (or ½ teaspoon baking soda)
• 1 teaspoon mustard seeds
• 1 cup urad dal (split black gram)
• 1 cup chana dal (split chickpeas)
• 1-2 green chillies, finely chopped
• 1 teaspoon grated ginger
• 5-6 curry leaves, chopped
• 2 tablespoons grated carrots (optional)
• 2 tablespoons chopped coriander leaves
• 2 tablespoons cashew nuts, broken (optional)
• 1 tablespoon oil or ghee
• Salt to taste

Instructions -  

1. Heat 1 tablespoon of oil or ghee in a pan.  Add mustard seeds; let them splutter. Add urad dal, chana dal, cashews, green chillies, ginger, and curry leaves. Sauté for a minute.
2. Add rava and roast on low heat for 3-4 minutes until aromatic. Turn off the heat and let it cool.
3. Combine the roasted rava mixture in a mixing bowl with curd and salt.
4. Gradually add water to form a thick yet pourable batter. Let it rest for 10-15 minutes.
5. Add eno fruit salt (or baking soda) before steaming and mix well. The batter will become frothy.
6. Grease idli moulds with oil. Pour the batter into each mould.
7. Steam in an idli steamer or pressure cooker (without the whistle) for 12-15 minutes on medium heat.
8. Insert a toothpick in the idli; if it comes out clean, it is done.
9. Remove from the mould and serve hot with coconut chutney and sambar.

Idli Podi (Milagai Podi)

Ingredients - 

• 2 tbsp oil
• 1 cup urad dal (split black gram)
• 1 cup chana dal (split chickpeas)
• 2 tbsp toor dal (split pigeon pea)
• 3 tbsp sesame 
• 75 gms dried red chillies
• 5-6 curry leaves
• ½ tsp hing powder (asafoetida)
• Tamarind 

Instructions - 

1. Heat oil in a thick bottom pan, add and roast urad dal on low flame until aromatic. Then add chana dal, toor dal and sesame - roast these until brown. Transfer it to a container and let it cool
2. Then in the same pan add oil and dried chillies along with curry leaves. Roast until chillies puff up
3. Add tamarind and roast for a minute, cool it then grind it to a fine powder
4. Then add roasted dal, salt & hing - grind it to a powder
5. Your idli podi is ready, store it in an air-tight container - enjoy it with idli, dosa or rice. 

Jowar idli

Ingredients - 

• 2 cups jowar/sorghum/cholam
• ½ cup urad dal (split black gram)
• ½ cup poha
• ½ tsp methi seeds (fenugreek)
• Salt and water (as needed)

Instructions - 

1. Wash jowar & poha together until the dirt is removed and you get clear water, then soak for 5 hours. Then wash urad dal & methi seeds together and soak for 2 hours. 
2. First grind urad dal to a smooth, thick batter adding the required water. If you are grinding the batter in a wet grinder, add water gradually and grind to a smooth, thick paste-like butter. Collect the paste in a big bowl.
3. Now grind the soaked jowar & poha to a smooth, thick paste adding the required water. Add the jowar batter to urad dal batter and mix well with your hands to aid fermentation. Cover the batter and ferment it overnight. 
4. The next morning, the batter would have risen well. Add the required salt and mix well. Take an idli plate and grease it with oil.
5. Boil water in an idli pot, place the idli pot and steam cook it for 10 minutes. Use a toothpick to check if it is done. Remove the plate, wait for a minute then scoop out
6. Enjoy with sambhar, chutney or podi

Millet idli (Varagu Samai Idli)

Ingredients -

• 200 gms foxtail millet
• 80gms idli rice
• 80 gms urad dal
• 1.5 tsp fenugreek seeds
• Salt and water 

Instructions - 

1. First, wash the foxtail millet and rice twice with water. Drain, and soak with fresh water for 4 to 5 hours.
2. Rinse, drain and soak urad dal and 1½ teaspoon methi seeds together separately for 4 to 5 hours.
3. Then, drain the millet-rice mixture, and discard the water. Add this to the mixer/grinder.
4. Grind adding about ¼ cup of water in small amounts, to form a slightly grainy, neither too thin nor too thick batter. Pour this into another deep container. Drain the urad dal-methi seeds mixture. Retain the water.
5. Add the dal, and methi seeds to the same mixer/grinder and grind adding about 2 tablespoons of reserved water to form a smooth mixture.
6. Pour this into the same deep container. Mix both the batters well adding salt to taste.
7. Cover and ferment the batter for 8-10 hours, after fermentation, stir gently with a ladle.
8. To make the idlis, add water to a large pot and heat. Grease the idli moulds, pour the batter and steam cook for 12-14 minutes.
9. Insert a toothpick to check if it is done, scoop out and enjoy hot with chutney or sambhar

Thatte idli

Ingredients - 

• 2 cup idli rice
• 1 cup urad dal
• ¾ cup thin poha
• Oil for greasing

Instructions - 

1. Firstly, in a large mixing bowl soak 2 cups of idli rice for 5 hours. Alternatively, use dosa rice / sona masuri rice. In another bowl soak 1 cup urad dal for 3 hours.
2. Drain off the water from the urad dal and blend to a smooth paste adding water as required.
3. Transfer the smooth and fluffy batter of urad dal into a large bowl.
4. In the blender take soaked rice and add ¾ cup of washed thin poha. Bend to a slightly coarse paste adding water as required. Transfer the rice batter to the bowl of urad dal batter. Mix well making sure everything is combined well.
5. Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles.
6. After 8 hours, batter doubles indicating well fermented with air pockets present. Add 1½ tsp salt to the batter and mix well. Mix gently without disturbing the air pockets.
7. Now grease the thatte idli plate with oil. 
8. Scoop the batter into an idli plate greased with oil. Arrange the idli plate into the stand.
9. Steam for 20 minutes on medium flame or till a toothpick inserted comes out clean. Finally, thatte idlis are ready to serve along with chutney and sambar.

Beetroot idli

Ingredients - 

• 1 cup light roast semolina
• 1 cup curd
• Salt to taste 
• 1/2 cup beetroot puree
• 1/2 inch ginger
• 3 green chillies
• 1 tbsp cashew 
• 1 tsp urad dal
• 5-6 curry leaves
• 1 tsp eno fruit salt
• Mustard seeds
• 1 tsp finely chopped onions 

Instructions - 

1. Cut beetroot, add green chillies and ginger to it; mix with water and make a puree.
2. Put semolina, curd, salt and beetroot puree in a bowl and prepare a batter; add water and keep it aside for some time.
3. Take a pan and heat oil, add mustard seeds, urad dal, finely chopped onions and curry leaves. Add this tempering to the batter and mix well.
4. Then add eno and prepare the idli maker; pour the batter into the idli maker and steam it for 10-15 minutes. Your healthy and yummy beetroot idlis are ready. Enjoy!

Brown idli

Ingredients - 

• 1/2 cup whole white unpolished urad dal
• 1/2 teaspoon fenugreek seeds
• 3/4 cup brown poha / aval
• 2 cups brown rice
• 2 teaspoon rock salt

Instructions - 

1. Wash and soak the urad dal, fenugreek seeds, and rice for 3-4 hours in lots of water. Soak the poha / aval in one cup of water.
2. Drain the water from the urad dal and grind the urad dal in the wet grinder adding 1/4 cup of water. Set aside.
3. Do not drain the water from the poha if any. Grind to a smooth paste. Add a couple of tablespoons of water only if necessary. Mix it with the urad dal batter.
4. Drain the water from the brown rice and grind the rice in the wet grinder. Add 1/2 – 3/4 cup water while grinding. The lesser, the better. Add to the poha–urad dal batter.
5. Add in the salt. Mix the batter well.
6. Keep the bowl in a warm and draft-free place and allow it to ferment for 6-8 hours.
7. The batter will rise and it's ready to make your idlis, grease the idli moulds, and steam for 15 minutes. Scoop out and enjoy with sambhar and chutney! 

Carrot idli

Ingredients - 

• 2 cups idli batter (homemade or store-bought)
• 1 medium carrot, finely grated
• 1 tsp ginger, grated
• 1-2 green chillies, finely chopped (optional)
• 1 tbsp coriander leaves, chopped
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp oil
• 1 tbsp chana dal
• 1 tbsp urad dal
• A pinch of asafoetida (hing)
• Salt to taste
• Water as needed
• Ghee or oil

Instructions - 

1. If using homemade idli batter, ensure it is well-fermented. Store-bought batter works fine too. 
2. Heat oil in a small pan. Add mustard seeds, cumin seeds, chana dal, and urad dal. Sauté until the dals turn golden brown.
3. Add asafoetida, green chillies, and ginger. Sauté for a few seconds.
4. Add grated carrots and sauté for 1-2 minutes until slightly soft.
5. Let it cool slightly and then mix it into the idli batter. Add chopped coriander leaves and salt as needed.
6. Grease the idli moulds with ghee or oil. Pour the batter into the moulds, filling each cavity about ¾ full. 
7. Heat water in an idli steamer. Place the idli stand inside and steam for 10-12 minutes on medium heat. Insert a  toothpick to check if done
8. Allow the idlis to cool slightly before unmolding. Enjoy with chutney or sambhar! 

Chettinad idli

For idli batter - 

Ingredients

• 2 cups idli rice (or parboiled rice)
• ½ cup urad dal (split black gram)
• 1 tbsp fenugreek seeds (methi)
• ½ cup poha (flattened rice) – optional, for soft idlis
• Salt and water as required

For chettinad masala - 

Ingredients - 

• 1 tbsp oil (preferably sesame oil)
• 1 tsp mustard seeds
• 1 tbsp chana dal 
• 1 tbsp urad dal
• 2 dried red chillies (as required)
• 1-2 green chillies, chopped
• 5-6 curry leaves 
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• ½ tsp fennel seeds (crushed)
• 1 tbsp grated coconut (optional)
• Salt to taste
• 1 tbsp coriander leaves, chopped

Instructions - 

1. Wash and soak idli rice and urad dal separately for 4-6 hours. Soak fenugreek seeds with the dal.
   
    
2. Grind the urad dal with water until fluffy and smooth. Grind the rice and poha (if using) to a slightly coarse consistency. Mix both batters, add salt, and let it ferment overnight or for 8-10 hours.
3. Heat oil in a pan. Add mustard seeds, chana dal, and urad dal. Let them turn golden.
4. Add dried red chillies, green chillies, curry leaves, and chopped onions. Sauté until onions turn soft. 
5. Stir in ginger-garlic paste and cook until the raw smell disappears. Add turmeric powder, black pepper, fennel seeds, and grated coconut (if using). Mix well. Cook for a minute, then turn off the heat. 
6. Add coriander leaves and let it cool slightly.
7. Once the masala cools down, mix it into the fermented idli batter. 
8. Grease idli moulds with ghee or oil. Pour the batter into each mould and steam for 10-12 minutes. 
9. Enjoy with chutney & sambhar! 

Common mistakes to avoid!

1. The choice of rice is a very important step to make your idlis soft & fluffy. Among different varieties of rice, choose parboiled rice or ukda chawal; if you are unable to find this, go for medium-grain rice.
2. DO NOT soak rice and dal together. Sak them separately so that you get a perfect texture of your idlis. 
3. Fermentation process is the key to those perfect idlis. At least you should leave the batter for a minimum of 2-3 hours; leaving it overnight will be amazing! 
4. DO NOT overmix, as this will ruin the air content in the batter during fermentation.
5. DO NOT overmix your idli moulds. Fill it up 3/4th of the mould capacity. 

Do try any of these amazing idli recipes to celebrate World Idli Day and download Foodism now to get more such exciting recipes!