A healthy variation made using ragi flour, offering a nutritious alternative to the traditional idli while maintaining a soft texture.
The classic idli is made from a fermented batter of rice and urad dal, steamed into soft, fluffy cakes. Served with chutney and sambar.
A quicker version is made with semolina instead of rice. The batter is mixed with yogurt and tempered with spices before steaming.
Idli with a twist—vegetables and spices are added to the batter, giving the idlis a flavorful and colourful makeover.
This idli incorporates poha into the batter, making it even softer and fluffier, with a slightly different flavor profile.
Traditional idli stuffed with a flavorful potato mixture, making it a wholesome and filling meal by itself.
A healthy version using oats and semolina, with added vegetables for a nutritious, fibre-rich breakfast option.