Idlis are a popular South Indian breakfast dish made from fermented rice and urad dal batter. Here are ten of the most popular varieties of idlis found across India-
Plain Idli
The classic steamed rice cake that is soft, fluffy, and usually served with chutney and sambar.
Rava Idli
Made with semolina (rava) instead of rice, these idlis are quick to prepare and have a slightly grainy texture.
Kanchipuram Idli
A traditional idli from Kanchipuram, Tamil Nadu, seasoned with spices like pepper, cumin, ginger, and curry leaves, giving it a distinct flavor.
Mallige Idli
Also known as Jasmine Idli, popular in Karnataka, it is exceptionally soft and fluffy, often made using poha (flattened rice) in the batter.
Sanna Idli
A Goan specialty, these idlis are similar to the traditional ones but are slightly sweet due to the addition of coconut and sometimes toddy (a local fermented drink).
Thatte Idli
Originating from Karnataka, these idlis are larger and flatter than the traditional ones, steamed on flat plates.
Ragi Idli
Made with ragi (finger millet) flour, these idlis are healthier and have a slightly earthy taste, rich in nutrients.
Poha Idli
Incorporates poha (flattened rice) into the batter, resulting in soft and spongy idlis with a subtle flavor difference.
Mini Idli
Also known as Button Idli or Cocktail Idli, these are small, bite-sized idlis often served with a generous amount of sambar, popular as a snack or breakfast item.
Stuffed Idli
These idlis have a filling inside, which can be made from various ingredients like spiced potatoes, vegetables, or even paneer, adding a delightful surprise in every bite.