Thatte, Podi, Rava: The Different Kinds of Idli, Explained

Idli looks like the simplest thing on a South Indian menu: batter, steam, done. But change the shape, the grain or what happens after steaming and you get a different dish each time. These are the ones we serve at Soody’s.

Rice Idli

The classic. Rice and urad dal are soaked, ground, left to ferment and steamed in small round moulds. A good one is light enough to break with the side of a spoon and mild enough to carry whatever you dip it in. Start here if you want to judge a kitchen.

Thatte Idli

Thatte means plate in Kannada, and that is the size of it: one wide, flat idli that fills the plate. It is a Karnataka favourite. Because it is steamed in a shallow dish it comes out softer and more open than a regular idli, and it is very good with a spoon of ghee on top.

Podi Idli

Idlis tossed in ghee and podi, a dry powder of roasted lentils, chillies and spices that some people call “gunpowder”. It needs no sambar at all. If you like heat, this is your idli.

Rava Idli

Made from semolina rather than rice, so there is no long fermentation. The texture is a little grainier and the flavour is savoury from the tempering mixed into the batter. It is a Bengaluru invention and still tastes like one.

Mini Idli, Fried Idli and Idli Fries

Mini idlis are bite-sized and popular with children. Fried idli is exactly what it sounds like: idli fried until the outside is crisp. Idli fries go one step further and cut the idli into fingers first, which makes them a good snack to share while you wait for the dosas.

How to eat them

• Tear, do not cut. A piece of idli should be dipped, not drowned.
• Try coconut chutney first, then sambar. They are meant to be different bites.
• Eat podi idli and fried idli while they are hot.
• Order an Idli & Vada plate if you cannot decide: one soft, one crisp.

You will find all of these under Idli / Vada / Upma and Appetizers on our menu. Come and try them in Sector 74, Sector 30 or DLF Phase 3, Gurgaon.