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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
15/01/2026
As plain and unassuming as the average idli looks, it's like Naina Talwar (from YJHD) of South Indian foods. With just a toss of her nerdy glasses, or good spices in the case of idlis, it gets a massive glow-up. The plain idli changes hands, locations, and ingredients to yield similar, but somewhat different-looking and tasting idlis that are loved across the South and beyond.
Countless idli varieties have cropped up today, which mostly vary in their ingredients (mostly rice) and the way the batter is fermented. What began as a simple steamed rice cake has multiple regional adaptations today, shaped by local produce, cooking techniques, and cultural influences. From the spice-laden Kanchipuram idlis of Tamil Nadu to the toddy-fermented sannas of Goa, each variant offers a distinct flavour profile and story.
This one’s from Karnataka, specifically from Bidadi, along the Bengaluru-Mysuru corridor. ‘Thatte’ means plate in Kannada, so the idli is a wide, flat, and plate‑shaped version, named after the bowl it’s made in. Each is as filling as two to three regular idlis. The batter includes tapioca pearls (sabudana), yielding a porous, spongy texture. It’s often served with coconut chutney or a dab of butter and podi; it's a staple breakfast item loved by locals and travellers for its uber-soft texture.
This idli is also known as kovil (temple) idli, and hails from the Varadaraja Perumal Temple in Kanchipuram, Tamil Nadu, where it’s traditionally offered as prasadam. The idli is steamed in tall cylindrical bamboo moulds lined with aromatic mandharai or plantain leaves. The idli batter is distinct due to its use of cumin, black pepper, ginger, curry leaves, asafoetida, and ghee. It’s believed this temple delicacy dates back to the Pallava period (3rd-9th century CE). It’s a foot‑long, cake‑like idli often sliced and sold to devotees who prize it for its rich texture and spiritual legacy.
Unique to Ramassery village near Palakkad, Kerala, this is a thin, almost dosa-like idli, originating from weaver communities who migrated from Thanjavur. What sets it apart is the rice used in it, from the Palakkad village. Its recipe is a closely guarded secret among four families from the village. It’s prepared in earthen pots covered with muslin cloth, and once steamed, it is demoulded using a plachi leaf, which lends a faint but distinct aroma to the idlis. It’s served with podi made with local matta rice, which is a part of Onam sadya, and eaten with sambar and chicken curry.
A festive speciality from Tulu-speaking areas of Udupi and Mangalore in coastal Karnataka is the moode idli. The idli batter is steamed in cylindrical moulds made from screw‑pine (kedage) or banana leaves. These leaf tubes, a traditional, dying art, imbue the idlis with a unique earthy aroma and shape. It’s enjoyed with ghee, coconut chutney, sambar, or podi. It’s often prepared during Krishna Janmashtami, Ganesh Chaturthi, and Deepavali, though the practice is waning as the foliage and artisans become scarce.
A product of wartime innovation in Karnataka, Rava idli was created by Mavalli Tiffin Rooms (MTR) during World War II when rice was scarce. It’s made using semolina (rava), yoghurt, spices, and baking soda. It’s quicker to prepare, requires minimal fermentation, has a slightly grainy texture, and remains popular across South India. It’s nutritionally rich and easy to make – a smart adaptation that’s now become a beloved classic today.
Button idlis, as the name suggests, are tiny, bite‑sized versions of the classic, made by steaming the usual fermented rice‑urad dal batter in special moulds with small circular cavities. They pack the same idli flavour, in miniature form, perfect for dunking into sambar, chutney, or podi, and are especially popular with children because of their size. They are also known as ‘bullet idlis’, and they offer convenience and fun without compromising texture, making them an enduring beloved variant across South India.
Sanna idlis (or Sanna) hail from Goa and the Mangalorean coastal belt and differ from the Tamil-South Indian idlis in their ingredients and fermentation (due to Portuguese influences). It’s made from rice (often red rice) and grated coconut. The batter uses toddy (traditionally) or yeast (modern-day swap) for fermentation, instead of urad dal, yielding a pillowy-soft, slightly sweet, and glossy idli. It’s served especially during feasts and paired with dishes like sorpotel or pork dukra mas.
Across South India and beyond, idlis have become the carrier of creativity – absorbing geography, history, and innovation. With healthy variations, like the sorghum idli, the steamed rice cake has even entered the millet craze. But whether it's steamed in local leaves, bamboo baskets, or shaped into mini morsels, every variation blends local flavour with resourcefulness. All of them are ultra soft or spongy and a favourite fix for breakfast. As newer versions emerge using millets, oats, and vegetables, the idli continues to reinvent itself without losing its essence.