Idlis are known for their simplicity and nutritional value in South Indian cuisine. However, if you don't want to eat plain ...

Rawa idli is made with semolina instead of rice batter. This variation is popular in Karnataka and is known for its slightly coarse texture. The semolina gives a nutty flavor that goes well with ...

Made with oats flour and roasted sooji, this version of idli requires no fermentation. Scroll down to read the recipe.

Vijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South ...

Idlis have a reputation for being super light, steamed to perfection and gentle on the digestive system and when combined with chicken it becomes the perfect package of protein which is great for ...