Guest Author - Preena Deepak
The South Indian favorite ‘Idli’ has not only stood the test of time over the years but also modified its shape and taste. Innovations in the size, taste and ingredients has resulted in a platter full of idli varieties. This has only added to the value of these south Indian cakes and newer recipes to make idlis keep getting added on.
Here are some types of Idlis
Mini Idli is just a smaller version of the normal round idli. Made to entice children, these idlis have managed to become an integral part of the South Indian menu. There is no variation in idli batter used to make these idlis. However an idli tray with several small dents is used to make mini idlis.
Spicy Fried Idli
In this type, idlis cut in strips are added to Indian gravy prepared with a dash of spices and curry powders. Spicy fried idli is eaten with onion salad and curd or sauce.
Here the idli batter is prepared using rava. A seasoning of mustard seeds, curry leaves and diced onion is added to the batter before it is poured in the idli tray for cooking. Rava Idli tastes best with traditional accompaniments like chutney and sambar.
Stuffed idli is made by adding a thick curry of vegetables to the idli batter on the tray. Potatoes, carrots, peas and cauliflower are some favorite stuffing options.
Sweet Idli is prepared using a different idli batter. Along with sugar, nuts and raisins are also added to make this delectable variation.
This is a super soft idli made with a greater proportion of urad dhal or de husked black lentils. These idlis are seasoned with cumin and pepper and are a hot favorite of the South Indian town of Kancheepuram.
The sky is the limit as far as idli variations are concerned. Idli is also made from other ingredients like wheat, bajra and moong dhal.
Here is a recipe book with more on idlis and dosas.
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