Here are some common varieties of idli.

The classic steamed rice and urad dal batter idli, soft and fluffy, typically served with sambar and coconut chutney.

Rawa idli, made with semolina (rava) instead of rice, offers a quicker preparation and a slightly grainy texture.

Kanchipuram idli, seasoned with spices, pepper, and ghee, is steamed in special molds for a unique flavor.

Mini idlis are bite-sized versions of traditional idlis, served as a snack with chutney and easy to eat in one or two bites.

Masala idlis are filled with spiced potato or mixed vegetable stuffing, providing a savory twist on the classic.

Podi idlis are tossed with a flavorful spice mix of roasted lentils and served with ghee.

Sambar idlis are soaked in spicy sambar, making for a hearty meal option.

Oats idli, made with oats instead of rice, is a healthy version often enriched with vegetables and spices.

Quinoa idli is a gluten-free, nutritious alternative made with quinoa and lentils for an added protein boost.

Egg idli is a unique variation that mixes eggs into the batter, enhancing richness and protein content.