Idlis are steamed rice and dal dumplings that are generally served with a chutney and sambar accompaniment. This is the main staple of may South Indian houses and is a wholesome breakfast when served with some chutney and some sambar.

These Idlis are made in different ways in different kitchesn. Thus the humble Idli evolved, took different forms depending on what they are steamed in and have got different names!!

IDLI:

The good old idli that we commonly see is made in normal stand in a pressure cooker. This is the traditional idli that wee see in every house.

BULLET IDLI:

The Bullet Idlis are mini idlis or baby idlis that are made in a stand with smaller wells. These are famous in the Andhra cusine and are best relished with Podi or Powdered Chutney. These Idlis are a great hit with children due to their cute appearance.

DONNE IDLI:

These are slightly fat Idls which are more filling due to their bigger size as these are made in bowls which are steamed in a steamer. These Idlis are more spongy and thicker than normal Idlis. Idlis in the Konkani cuisine were originally made in these Donnos or Bowls before the cooker Idli stands flooded the market.

TATTE IDLI:

As the name suggests, these Idlis are steamed in flat plates and are also known as Plate Idlis. These Idlis are unique and a very different variant from the Karnataka Cuisine. Since these are made in flat plates, the Idlis are very thin, very soft and a little bigger in size than normal Idlis.

KHOTTO:

Khottos are very native to the Konkan coast and are prepared with the same Idli Batter, by filling it in cups made by stitching together 4 leaves of a jackfruit tree, from edge to edge. The Jackfruit leaves lend the steamed idlis a very different aroma or flavour and you just have to eat it to believe it. These are the the most convenient for carrying on picnics and long distance travels and the leaves when discarded after consuming the idlis, decompose easily.

MUDO:

Mudo or Moode as they are commonly called in Kannada or Tulu are cylindrical idlis. Screw pine leaves are weaves into cylindrical shape moulds which are used to steam the Idli Batter. These are very special and specific to festivals and occasions.

Which Idli do you this is the best out of these and which one would you like to give a try?

“Shape doesn’t matter, Nature does. Be Soft”

To make the best Idli batter for these super soft spongy Idlis, you can use Kasturi Urad Dal and Kasturi Idli Rava.

Head over to our post on how you can make a Good Idli Batter.