The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including Gluten Free dishes.


July 30, 2021

The Story of Idlis: Chutneys and Accompaniments - Tomato and Onion Chutney

We hope you enjoyed our posts on the story of idlis and idli varieties

Today's topic is chutneys and accompaniments. Just like how we dip French fries in ketchup, mayo, or chipotle sauce. Idlis can be eaten with various "condiments" or chutneys/accompaniments. 

How do you enjoy eating idlis? Do you dip them into chutney, podi, or sambhar? Everyone in my family has their own preference. When I was little, I used to eat idli with sugar, believe it or not. Now I prefer to eat with different chutneys like coconut chutney or tomato-onion chutney. I also enjoy eating with chutney powder or sambhar. 

When my husband and I visited my grandma in India in late 2019, we ate idlis for breakfast every day for a week. We really loved the chutneys that were packed with the idlis. One of the chutneys was the tomato and onion chutney. Please see the recipe below. 

  • 3 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1" fresh ginger, grated
  • 1 dry red chili, broken and deseeded
  • 1 tbsp urad dal (black gram lentil)
  • 3 cloves
  • 4 black peppercorn
  • dry tamarind (size of a walnut), soaked in little water
  • ½ tsp salt (or as needed)
  • 1 tbsp vegetable oil

Ingredients for Seasoning

  • 1 tsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp methi (Fenugreek seeds) or as needed
  • 1 pinch Hing
  • 3 to 4 curry leaves
  • 1 dry red chili, broken into 1-inch pieces


1) In a saucepan, heat oil on low/medium heat. Add urad dal and fry it until it turns reddish. Next, add red chili, cloves, peppercorn, ginger, and stir everything for 10 to 15 seconds. Then add chopped onions. Saute until the onions turn transparent; then add tomatoes, salt, and hing. Cook well for few minutes until the tomatoes are soft and done well. Cool it for 5 minutes.

2) Transfer the above mixture into a blender/ food processor, and add the soaked tamarind and blend to a smooth paste, adding additional water to the desired consistency if necessary. Taste to adjust the salt. Note: If the chutney is too sour or spicy, you can mellow it with a ½ tsp of brown sugar.  Transfer the chutney into the serving bowl.

 3) Heat oil for seasoning in a small tempering pan and add mustard and methi seeds. When the mustard sizzles, add red chili and hing and stir for 10 seconds. Add curry leaves in the end and give a few stirs and transfer the seasoning onto the chutney. Mix well and serve with Idli/ Vada or Dosa.

June 26, 2021

The Story of Idlis - Types of Idlis

We hope you enjoyed our previous post on the Story of Idlis. The concept of idli has inspired many culinary enthusiasts to innovate variations of idli making with slight deviations to the basic concept. 

Multi Millet Idli, Ragi Idli, Rava Idli, Masala Idli

The variations range in sizes, such as Tatte or plate size idli to Button or bite-size idli popularly called Rasa Idli (soaked in Rasam and eaten). 

What other types of idlis are there, you ask? Please scroll down to find out...


Conventional Idli by Kaushik

Conventional Idli is made up of soaked and ground Urad dal (black gram dal) and Rice in a 1:2 ratio. Then this dough mixture is fermented for 6 to 8 hours to make the fluffy cakes on an Idli plate.

Besides the conventional idli, there are idlis that are native to a certain part of India. Each variation of Idli has an interesting anecdote behind its creation. Let's take a look below:

1) Kanchipuram Idli by Kaushik

The identity of Kanchipuram idli has long been linked to the Varadharaja Perumal temple in Tamil Nadu where it is served as prasad. This flavorful Idli might even date back to the Pallava era (6th to 9th Century AD).

The batter is poured into a neatly wrapped Mandharai leaf and then placed in a basket inside a tall brass cooker to make these idlis. The idlis are steamed for almost three hours. Both the cooking process and the ingredients set this Idli apart. While the batter is quite similar to conventional idli, it is the seasoning ingredients (which include dried ginger, peppercorns, cumin, and asafoetida) that define the flavors.


2) Ravva Idli

Rava Idlis are made with Ravva (Sooji / Semolina) and vegetables; seasoned with mustard, Chana dal, curry leaves, and hing/asafoetida. The major difference between Ravva idli and the other types is that the batter is mixed with sour curds (or yogurt) and allowed to soak for 15 to 30 minutes to make the Idlis. Fermentation is not needed.

3) Mallige Idli by Savitha


Mallige Idli is a Conventional Idli recipe but poha (flattened rice) is also added with urad dal to soak and grind. Adding poha makes these Idlis very soft, fluffy, and white in color, hence the name Mallige (white as Jasmine in Kannada). Also called Kushboo Idli after the name of the popular Tamil actress.


4) Chiyali Idli is made with Yellow Mung dal. Dal is soaked and ground and made it into Idlis. Once it cools, it is cut into pieces. In a pan season with mustard, black gram dal, hing /asafetida, and then add chopped onions and tamarind pulp. Cook for few minutes and then add Mung Idli pieces and toss to coat well. Garnish with cilantro.


5) Palak Idli is like Ravva Idli; it requires no soaking or grinding. The batter consists of Semolina, sour yogurt tempered with seasoning, and some spinach/ Palak paste added to boost nutrition.

6) Masala Idli

If you are left with extra Idlis, they can be repurposed into Masala Idlis the next day sprucing up with some spices, onion, tomato, and Pav-bhaji masala. Since Idlis are porous, they soak up the flavors.


7) Podi Idli: In Podi Idli, a mixture of idli podi (Milagai podi or Idli Karam or Chutney Powder) and sesame oil or ghee is mixed and then smeared on the idlis. Podi Idli is very tasty and usually packed for travel journeys. Podi Idli can be made with either mini idlis or regular-sized Idlis.

Over the years, people explored idli beyond the conventional style (making with rice) and experimented with other grains to form: Raagi Idli with coarse Raagi (Finger Millets)Oats Idli with Quick or Old Fashioned Oats, and Jowar Idli with coarse Jowar flour (Sorghum Millet) - pictures below. 

8) Raagi Idli with coarse Raagi (Finger Millets)

Who knew there were this many types of idlis? We certainly did not. I'm sure there are some that we are not even aware of. 

What an amazing culinary journey of this versatile breakfast item that we find to be simply nutritious and easily digestible and can soak up flavors of the condiment or the accompaniment it is served with.

If you are dying to try these varieties, but do not want to go through the hassle of soaking, grinding, and fermenting the batter, you can buy instant idli mix. Instant mixes of some of these idli varieties are available in Indian groceries for hassle-free making. 

One last tidbit before you go: Did you know that the Defence Food Research Laboratory of India has developed a special recipe for Space Idlis so that Indian Astronauts can enjoy their favorite food while away from home/Earth? The Space Idlis are dried using Infrared Radiation that will increase its shelf life to more than a year. That's so out of this world! 


We hoped you enjoyed this historical journey of Idli from South Asia (Indonesia) to South India and its lift-off into Space! Hats off to Idli! 

Are there any types of idlis we missed, please share in your comments? We would love to hear from you.