As soon as I sense the Idli steamer is going up on the stove, I rush to the washroom to take a quick shower and arrive at the dining table as soon as possible. Because can I afford to miss savouring a plate of piping hot idlis with a bowl of coconut chutney on the side? Absolutely not. At my home, idlis are the best way to use leftover pitha batter. The slightly fermented batter makes soft and spongy idlis, perfect to drive the blues away. I know idlis have their own share of naysayers but for me, they are the best breakfast to kickstart any day. And I believe this is the case with many South Indians too. No matter what day it is, a plate of idli, sambar and chutney for breakfast can turn the day around. Believed to have originated from the Indonesian dish ‘Kedli’, idlis are made with urad dal and rice. Are you also an idli aficionado like me? Here are some popular varieties of idlis that you must try at least once in life.
1. Udupi idli
The temple city of Udupi is popular for its authentic south Indian breakfast options. Udupi-style idli is coarser than the other varieties. The ratio of rice and urad dal is 3:1 which results in the coarse texture of these idlis. These idlis are best savoured with coconut chutney and Udupi sambar.
2. Ramassery idli
One of the most unique idlis in terms of ingredients and method of preparation, Ramassery idli is sure to make you drool. Cooked with a rice variety sourced from the Palakkad district of Kerala, the idlis are cooked over a muslin-covered earthen pot.
3. Thatte idli
The town of Bidadi in the outskirts of Bengaluru is known for its soft and delicious Thatte idlis. The batter of these idlis have tapioca pearls that make them soft. The islis are fermented and cooked in plates and are flatter and wider than other varieties of idlis.
4. Kanchipuram idli
Having originated in the Vaaradharaja Perumal temple in Kanchipuram, Kanchipuram idlis are cylindrical in shape and have a unique aroma. The idli batter is cooked in a Mandharai leaf which results in the aroma.
5. Kotte Kadubu
Popularly savoured in the South Canara district of Karnataka, Kotte Kadubu is a variant of idli that is served in a jackfruit leaf cup. The idli is popularly offered to Lord Ganesha in many temples of the region and is cooked with coconut oil.
These idlis must be on your bucket list when you visit South India. You can also try the embedded recipes at home to serve them at home.
