GOOGLE DOODLE TODAY, OCTOBER 11, 2025: Today’s Google Doodle celebrates idli, a soft, fluffy, and savoury steamed dish that holds a special place in South Indian cuisine. Revered for its simplicity, versatility,
and health benefits, idli is more than just a breakfast item—it’s a cultural icon and a source of comfort for millions.
To mark the occasion, Google has featured an animated Doodle where ‘Google’ is creatively spelled out using idli, sambar, and chutney—the classic South Indian trio. This playful homage reflects just how deeply embedded idli is in India’s culinary and cultural fabric.
Originating in South India centuries ago, idlis are traditionally made from a fermented batter of rice and urad dal. This fermentation not only enhances the nutritional value of the dish but also imparts a subtle tangy flavour that pairs beautifully with accompaniments like coconut chutney, spicy sambar, or a dollop of ghee.
Light on the stomach yet rich in protein and carbohydrates, idlis are a go-to meal not just in India, but across the world wherever the Indian diaspora has spread. Their steamed preparation method makes them low in fat, making idlis a favourite among health-conscious food lovers.
HOW TO MAKE IDLI AT HOME
Here’s a simple, tried-and-tested idli recipe you can prepare at home:
Ingredients:
- 2 cups parboiled rice (idli rice)
- 1 cup whole urad dal
- 1 tsp fenugreek seeds (optional, for better fermentation)
- Salt, to taste
- Water, as needed
- Oil or ghee, for greasing idli moulds
Method:
- Wash and soak the rice and urad dal (with fenugreek seeds, if using) separately for 4–6 hours.
- First, grind the urad dal into a smooth, fluffy batter, adding water as needed. Then grind the rice into a slightly coarse batter. Combine both batters in a large bowl.
- Mix well, add salt, cover, and leave the batter to ferment overnight or for 8–12 hours in a warm place. The batter should rise and become airy.
- Grease idli moulds with a little oil or ghee. Pour batter into the moulds and steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes.
- Let them cool slightly, then gently scoop out the idlis. Serve hot with coconut chutney, sambar, or podi (spiced lentil powder).
From humble homes to fine-dining restaurants, idli remains a timeless classic that continues to win hearts with every soft, steamy bite. So today, let’s celebrate the mighty idli — simple, nutritious, and endlessly comforting.
