different types of idli

How many types of Idli have you tried?
South Indian food has a massive fan base all over the world, and Idli is the most popular among them. Idli is the healthiest and tastiest breakfast item to have when you want to lose weight. Idli is a type of soft rice cake from the Indian subcontinent and is a favorite morning snack in Southern India. The cakes are created by steaming a batter made of fermented rice and black lentils. The starches are broken down during the fermentation process so that the body can more easily metabolize them. It is often served with sambar and coconut chutney.

There are different types of Idli available in India. Let’s check some of the famous types of Idli.

Types of Idli

  • Chettinad Idli
    This fluffy and soft variety of idli is made from extra-finely ground batter. This particular Idli variant pairs incredibly well with chutney, sambhar, seafood gravies, and meat gravies.
  • Sanna
    Sanna is pretty flexible and soft, resembling a ball of cotton wool. It pairs well with chutneys and meat dishes. Without Sanna on the menu, no Catholic event or feast is complete in Mangalore and Goa. In Konkani, Sanna is the plural form and Sannan is the singular form.
    Sanna was originally fermented with toddy and in today’s time, yeast is used for that. Compared to the idlis, they are whiter and more fluffy. While idlis go best with chutney and sambar, sanna is more adaptable and goes well with both vegetarian and non-vegetarian foods.
  • Thatte Idli
    Thatte Idli is one of the types of Idli. The word “thatte” in Kannada means “plate,” and thatte idli got its name because it was flat and wide, similar to a plate. Furthermore, thatte idli is fermented in plates. Tapioca pearls are added to the batter to give thatte idli their spongy quality. This style of idli has been connected to Tumakuru, a city located 70 kilometers from Bengaluru, as well as the Bengaluru suburb of Bidadi. Thatte Idli is typically served with hot, spicy coconut chutney and freshly made, hand-churned butter. Thatte Idli is offered by Naadbramha Idli restaurant in Mumbai. Also, if you want to start a South Indian restaurant in Mumbai, there’s good news for you. Naadbramha Idli restaurant is offering a low-cost food franchise in Mumbai. So grab this low investment business opportunity. Contact Naadbramha Idli for more details.
  • Kancheepuram Idli
    Kancheepuram Idli is served as a prasad in the town of Vardarajaswamy. This is where it got its name. This coarse idli is traditionally cooked in large pots and then sliced. It is made with a 2:1 mixture of rice and urad dal.
    This kind of idli is not made using idli molds. The idli batter is prepared the following day and steamed after being combined with cashews, ghee, jeera, black gram, ginger powder, peppercorns, and curry leaves. Idlis from Kancheepuram are flavorful and can be eaten on their own.
  • Poda Idli
    The majority of South Indian homes prepare idli podi for breakfast. Podi is the spice powder, while Idlis are steamed lentil cakes. Idlis are combined with podi after making the ghee tempering. Podi is a coarse spice powder containing a blend of ground dry spices that is traditionally made with dried chilis, black gram, chickpeas, salt, and sesame seeds and is native to the Indian subcontinent. The informal term for the spice mixture is “gunpowder” or “chutney powder.”
  • Moode Idli
    These Idlis are cylindrical and widely available in Udupi. The natives have various names for this sort of Idli, including Mude or Moode, Gunda, and Kadubbu. This is a uniquely shaped Idli that was cooked in various moulds.
    These Idlis made with jackfruit leaves are formed in conical moulds. These idlis are also cooked on pandanus or kedige leaves, which give them a mild flavor. These little dosa-sized, incredibly soft, flat Idlis are prepared in specially made mud pots stacked one over the other.
  • Rava Idli
    There is no need for fermentation in the batter used to make Rava idlis. This kind of idli is prepared right away and has a flavor that is significantly different from typical idlis
  • Mini Idli
    The bite-sized mini idlis are miniature cocktail idlis that are easily tossed with curry leaves and idli powder. Even a deep-fried spice mixture can be added to this kind of idli. You may even dip these idlis in sambhar bowls with some ghee.
  • Ramaserri Idli
    Ramasseri idli could be considered to be a combination of dosa and idli. The idli, which had a week-long shelf life, was initially consumed by laborers and farm workers. Ramasseri idli is currently made by only four households in Ramassery, a town in Kerala close to Palakkad.
    Its batter is made over an earthen pot wrapped with muslin and using locally obtained rice. The raw rice, ponni rice, and urad dal in the batter make for melty, soft idli. These idlis can be eaten with chicken curry or sambar made in the style of Kerala.
  • Udupi Idli
    Udupi idli is one of the most popular types of idli, made with a batter that is grainier than that used for other forms of idli and made popular by Udupi restaurants throughout India. It is thought to have its roots in the Karnataka city of Udupi. Rice and urad dal are both ingredients in the batter for Udupi idlis.
    Udupi idlis are a common breakfast item and snack that are eaten with spicy sambar and coconut chutney. These become Rava idlis when semolina is used in place of the rice.

These are some of the types of Idli. If you are thinking about trying some types of idli you can visit Naadbramha Idli restaurant in Mumbai. They offer Maharashtra’s No. 1 Idli. They have regular Idli, Thatte Idli, and button idli on their menu, which is served hot and fresh throughout the day.
Satisfy your craving for Idli at Naadbramha Idli

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