Idli is one of the most beloved breakfast options out there. Its popularity is not only limited to South India but extends to other parts of the country as well. While regular plain idli is a go-to ...

It's the season for fresh and tender spinach leaves and how about converting them into puree and add to idli batter? Here's ...

Soft, spongy, steamed rice cakes, idlis originated in the southern states of India as a breakfast food. Idlis are made with a fermented batter of rice and black gram. Follow these steps to make idlis ...

Can you ever say no to soft and spongy idli? We definitely can't. There's a saying that states good things come in pairs, and this classic combination of idli and coconut chutney certainly affirms ...

Everyone knows a good recipe to make idlis. But how can you serve up these soft, steamed rice cakes absolutely flawlessly? By offering them with great sides -- be it the coconut, tamarind or peanut ...

Kanchipuram idli is a different from the idlis popularly eaten for breakfast. The batter is similar to the regular idli and dosa batter which is allowed to ferment overnight. Cumin, pepper, ginger, ...

Two cups of banana, one cup of semolina (rava), one-fourth cup of grated coconut, half a cup of curd, one-fourth of jaggery, a pinch of salt, water as required, two tablespoons of ghee, and one-fourth ...

Idli, soft, fluffy, and delightfully light, is a staple in South Indian households and a favourite breakfast across India. While traditional idli involves hours of soaking, fermenting, and steaming, ...

1-2 cups of foxtail millet flour, half a cup of idli rice, half a teaspoon of channa dal, urad dal, one-fourth teaspoon of fenugreek seeds, two tablespoons of oil, 2-3 chopped chillies, one-fourth ...

Thatte Idli, a traditional Karnataka breakfast dish, is a staple in many South Indian households. In this article, we will ...