Idli is an undisputed once in a while indulgence for many Indians. Though most popular in South India as a breakfast dish, this is a very common inclusion in the menus of restaurants and fast food chains across country and Indian themed eateries in foreign countries.

You will be surprised to know that idli is documented in a Kannada scripture close to 3000 year old. Earliest records in literature refers idli made only with urad dal. Till date, Idli brings us a picture of humble white plop of dal cake dunked in lip-smacking sambar and chutney. But if we dig in further, there are so many accompaniments that you can bring in to surprise yourself.

Also, for all we know, this idli made from fermented urad dal and rice (generally), comes in wide varieties that we might rarely be aware of. We have given a few variants of these filling idlis with the best side dishes that go along with. Savour and enjoy your idli breakfast differently with badass side dishes!

Make soft idli is made from fermented rice and lentil batter and steamed into Idli moulds to get the round shape. Pair it along with onion and tomato sambar called as thakkali vengaya sambar. Also along with a simple blend of fresh coconut with spices, making Coconut Chutney recipe ground along with green chillies and roasted channa along with a dash of lemon or yogurt.

Sabakki Rava Idli are quick, easy to make, no ferment idlis which are made even softer as we use sabakki/sabudana in this recipe. Also prepare tangy potato saagu to pair along, and a milagai podi that gives an amazing taste to the combination.

Kanchipuram Idlis Recipe is a variety of idly from Tamil Nadu that are traditionally steamed on mandhari leaves. Zucchini Tomato chutney tastes amazing and uses just regular ingredients. Also make a Andhra style paruppu podi to jazz up your breakfast.