5 Types of Idli Recipes to Try at Home

Idli is a beloved South Indian breakfast staple known for its soft, fluffy texture and versatility. Made primarily from rice and lentils, idlis are a healthy, gluten-free option that can be enjoyed by people of all ages. Over time, different variations of this classic dish have emerged, each adding a unique twist to the traditional recipe. From incorporating vegetables to experimenting with grains, idlis can be made in numerous ways to suit diverse tastes. Here are 5 different types of idli recipes that you can easily try at home.

# Classic Steamed Idli

Ingredients for Classic Steamed Idli

1 cup rice
½ cup urad dal (split black gram)
Salt to taste
Water as needed

How to Make Classic Steamed Idli

Soak the rice and urad dal separately for at least 4 hours, then drain and grind them into a smooth batter. Mix them together, adding salt, and let the batter ferment overnight. Grease idli molds, pour the batter in, and steam for 10-12 minutes until the idlis are fluffy. Serve hot with coconut chutney and sambar.

# Rava (Semolina) Idli

Ingredients for Rava (Semolina) Idli

1 cup rava (semolina)
½ cup yogurt
½ teaspoon baking soda
Salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
1-2 green chilies, chopped
A handful of chopped coriander leaves

How to Make Rava (Semolina) Idli

In a pan, dry-roast the rava for a few minutes, then let it cool. Mix the rava with yogurt and add salt, water, and baking soda to form a batter. Heat oil in a pan, add mustard seeds and green chilies, and pour this tempering into the batter. Pour the batter into greased idli molds and steam for 10-12 minutes. Garnish with coriander leaves and serve with coconut chutney.

# Vegetable Idli

Ingredients for Vegetable Idli

1 cup idli batter (pre-made or homemade)
1/4 cup finely chopped mixed vegetables (carrot, beans, peas, etc.)
1 teaspoon oil
Salt to taste
1-2 green chilies, chopped (optional)

How to Make Vegetable Idli

In a pan, sauté the chopped vegetables with a little oil and salt until slightly tender. Mix these vegetables into the idli batter, adding chopped green chilies if desired. Pour the batter into greased idli molds and steam for 10-12 minutes until the idlis are cooked. Serve hot with tomato chutney or sambar.

# Oats Idli

Ingredients for Oats Idli

1 cup oats, ground to a fine powder
½ cup rava (semolina)
½ cup yogurt
½ teaspoon baking soda
Salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
1-2 green chilies, chopped
A handful of coriander leaves, chopped

How to Make Oats Idli

Dry-roast the oats powder and rava separately, then mix them in a bowl with yogurt, salt, and water to form a batter. Add baking soda and let the batter sit for a few minutes. Heat oil in a pan, add mustard seeds and green chilies, and pour this tempering into the batter. Pour the batter into greased idli molds and steam for 10-12 minutes until the idlis are fluffy. Garnish with coriander leaves and serve with chutney.

# Stuffed Masala Idli

Ingredients for Masala Idli

1 cup idli batter (pre-made or homemade)
2-3 boiled potatoes, mashed
1 onion, finely chopped
1 green chili, chopped
½ teaspoon mustard seeds
A pinch of turmeric powder
Salt to taste
A handful of chopped coriander leaves

How to Make Masala Idli

To make the filling, heat oil in a pan and add mustard seeds, chopped onions, green chilies, turmeric, and salt. Sauté for a few minutes, then add mashed potatoes and mix well. Let it cool, then shape the mixture into small balls. Pour a spoonful of idli batter into each greased idli mold, place a potato filling ball in the center, and top with more batter. Steam for 10-12 minutes until done. Serve these stuffed idlis with mint or coconut chutney.