#WorldIdliDay: Karnataka's Idli diversity

The humble idli has been adopted across Karnataka with people adding their own twists to the steamed rice cake. The classic South Indian breakfast dish is traditionally made of lentils and rice, that is fermented and steamed. This makes it easily digestible and nutritious.

On World Idli day, DH brings you the diverse varieties of Idlies in Karnataka.

Kotte Kadubu

Kadubu, Moode or Gunda is a special variety of cylindrical idli popular in the Malnad and coastal regions of Karnataka. Wrapped in jackfruit or banana leaves, these idlies come with a steamy fragrance.

 

Mallige Idli

A fluffy and spongy idli that has got its name from the Jasmine(mallige) flower. These idlies come with the texture of the jasmine flower. The voluptuous mallige idly is also popular in Tamil Nadu, where it is known as Kushboo idly named after a popular actress.

Rava Idli

These idlis made with rava (semolina) or Bombay rava originated in Bengaluru. Popular food chain Mavalli Tiffen Room(MTR) came up with the idea to use rava to beat the shortage of rice during World War II.

 

 

Thatte Idli

Thatte Idli or Plate Idli served with chutney and sambar is one the dishes that you should try out while travelling between Bengaluru and Mysuru. Bigger than the usual idlies, these are often served with a tiny vada.

 

 

 

Mini Idli/Button Idli

A tiny version of the classic idli, these are popular with kids. These miniature idlies are made using moulds with small round depressions.