This classic south Indian recipe is a breakfast, lunch and dinner delight. Idlis are healthy and nutritious. It’s everyone’s favourite go-to snack that’s also pretty easy to make. No wonder, there’s a day dedicated to celebrate these steamed rice cakes. This World Idli Day, we bring to you your same good-old idli with a tasty twist of flavours to revive your love for this snack. Also Read: Juice Recipes from Chefs Who Know Just How to Make Your Summer More Delicious

Corn Flakes Green Chili And Mustard Coated Fried Idli

cornflake idli Recipe by: Anil Chabukswar, Executive Chef, Grand Mercure Mysuru


2½ cup idli rice 1½ cup urad dal 1½ teaspoon salt water as required 1 cup corn flakes 2 to 3 green chilly ½ tsp mustard 4 to 5 curry leaves Salt to taste 2tbsp oil 2tbsp cornflour


Wash rice and urad dal separately until the water runs clean. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency of batter is neither too thick nor too thin. Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idli. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to the batter and whisk the batter to mix it well. Grease the idli stand with oil and pour the batter in the idli mold. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas. Once the idlis are ready, coat it with corn flour and to the mixture of crumbed cornflakes with mustard seeds, chopped green and chopped curry leaves. Deep-fry the coated idli in a fryer until it is crispy and golden brown and serve it with coconut chutney.

Idli Upma

idli upma Recipe by: Chef Rakhee Vaswani, Owner, Palate Culinary Studio and Academy


1tbsp ghee 1tsp urad dal 1tsp mustard seeds 4-5 curry leaves 2tbsp carrot chopped 1tbsp beans chopped 1 red chilly slit 1tbsp green peas 2tsp dhabeli masala 2 crushed idli Salt to taste 100ml water


In a pan, heat ghee. Add some mustard seeds, curry leaves, urad dal and let it crackle. Add chopped carrots, beans, red chilli, green peas and sauté. Add some water. Let the carrots cook. Add some dabeli masala and crushed the idlis. Add salt and some extra water. Let it cook and serve.  

Kanchipuram Idli

kanchpuram idli Recipe by: Executive Chef Gaurav Malhotra, Novotel Hyderabad Convention Centre


For idli 1 kg idli rawa Water to soak 500gms polished urad dal For Kanchipuram 25gms turmeric 25gms jeera powder Tadka of chana dal, curry leaves, methi seeds, mustard seeds


Soak idli rawa in water for an hour. Soak urad dal in water for an hour. Then grind soaked urad dal till its fine and smooth Drain the water of the idli rawa, then mix with ground urad dal, turmeric powder and jeera powder. Add salt to taste. Keep it for a minimum of five hours at room temperature, for the batter to undergo natural fermentation. Set in the idli mould, top it up with the tadka and put it in the steamer for 15 minutes. Serve it warm with chutney. Also Read: The Non-Work Shoes Every Man Needs Right Now

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