Introduction to Idli
Idli, a steamed savory cake, is a staple in South Indian cuisine, known for its soft, fluffy texture. This breakfast item is typically made with fermented
batter of rice and lentils. Its simple ingredients and ease of preparation have made it a favorite throughout South India. Traditionally, idli is served with sambar and chutney, providing a balanced and flavorful meal to kickstart the day.
The Classic: Plain Idli
The foundation of the idli world, plain idli is made from a simple batter of soaked rice and urad dal, fermented overnight. The mixture is then steamed to create soft, white cakes. The fermentation process is key, giving the idli its characteristic fluffiness. Plain idli pairs well with a variety of accompaniments, from the spicy kick of sambar to the sweetness of coconut chutney, and is a light, easily digestible breakfast choice.
Rava Idli's Delight
Rava idli, a quick version of the traditional dish, uses semolina (rava) instead of rice. It incorporates ingredients like yogurt, spices, and sometimes vegetables. The rava idli batter requires no fermentation and offers a lighter texture. The recipe usually includes mustard seeds and curry leaves for flavor. This variation provides a different taste and texture, ideal for those seeking a faster alternative to traditional idli.
Kanchipuram Idli's Flavor
Originating from the temple town of Kanchipuram, this idli is known for its rich flavor and unique preparation. Kanchipuram idli contains rice, urad dal, spices like ginger, and sometimes cashews. The mixture is often steamed in banana leaves, which adds a subtle fragrance. This variety typically includes asafoetida. It's known for its richer taste and slightly firmer texture compared to plain idli.
Thatte Idli: The Plate Idli
Thatte idli, or 'plate idli,' gets its name from its appearance. This idli is flatter and wider than regular idli. Prepared in a similar manner to plain idli with rice and urad dal, it is cooked in a large plate-like vessel. This idli is often served with butter, giving a very soft texture and flavor. Its larger size makes it satisfying, and it is traditionally served with sambar and chutney.
Malli Poo Idli
Malli Poo Idli is another popular variant of idli. 'Malli Poo' translates to 'jasmine flower', and this name reflects the idli's white, soft, and fluffy texture. It has a similar batter to plain idli but achieves a particularly delicate consistency through the quality of the rice and the fermentation process. It is often served with the same accompaniments as plain idli, enhancing its subtle flavor.
Sanna: Goan Idli
Sanna is a variant of idli, popular in the Goan and Mangalorean regions. It’s made using rice and urad dal and fermented with the addition of toddy or yeast, giving it a unique, slightly tangy flavor. The toddy provides the characteristic fluffy texture and a hint of sweetness. Sanna is often steamed in small cups or molds and can be served with various curries or stews, making it a flavorful accompaniment.
