Here are some of our favourite varieties of idlis that you can make at home.
This healthier and tastier idli made with chickpeas can be enjoyed even without any curries on the side. Check out the recipe for chickpeas idli.
Tasty and soft idlis could be prepared using gram flour. Unlike the regular idli batter, this one doesn’t need to be kept aside for hours to rise.
Millet Idli made using Foxtail Millet (Thina in Malayalam), Lentil, Fenugreek seed etc. is not only a great alternative to rice Idli but tastes exactly like it.
The classic masala dosa, with its crispy edges and delicious potato-based filling is an all time favourite.
The Kancheepuram idli has gained popularity for its super soft and fluffy texture.
The place is surrounded by paddy fields and the idli is made by families belonging to the Mudaliar community living along the Elappully and Kunnachi – Puthussery Roads in Ramassery.
Chennai is a hub of traditional and new age idli shops that sells the good old dish nonstop.
Many Indians, including Shashi Tharoor MP, gave the Briton a piece of their mind. The discussion about idlis soon turned into a fan fight about which state serves the tastiest sambar.
Crispy dosa and super soft idli could be prepared using a special batter made by grinding broken wheat and urad dal.