Idli hits #1 recipe search in 2025: Try these easy traditional idlis at home now

by

New Delhi: Idli, the humble South Indian steamed rice cake, firmly holds its place as the comfort breakfast for millions, blending health, simplicity and deliciousness in one bite. According to Google’s Year in Search 2025, idlis unexpectedly topped the charts as the most searched recipe, a testament to their evergreen popularity. Whether you’re craving a quick, wholesome breakfast or hunting for the best traditional recipes to try at home, idli offers the perfect start, enriched with culture and taste.

With its softness, digestibility and versatility, idlis have become synonymous with Indian breakfast classics and are adored globally among popular breakfast dishes of 2025. In this blog, we delve into idlis’ fascinating history and cultural significance before walking you through three traditional recipe variants complete with ingredients and step-by-step instructions, ideal for recreating the authentic flavours of one of India’s most beloved comfort foods.

What is idli? History and significance

Idli traces its roots back over a thousand years, originating in South India as a nutritious, steamed delicacy primarily made from fermented rice and urad dal (black gram). Its effortless digestion and balanced nutrition made it a staple in many households, symbolising wholesome simplicity. The fermentation process not only adds to its softness but also enhances its probiotic benefits. Over centuries, idli have transcended regional boundaries to become a beloved comfort breakfast across India and internationally, celebrated for its mild taste and pairing versatility.

Easy traditional idli recipes to try

1. Classic Idli

The classic idli remains the gold standard of South Indian breakfasts, cherished for its feather-light texture and subtle tang from natural fermentation. As India’s most searched recipe in 2025, this timeless comfort food pairs perfectly with sambar and chutney.

Ingredients of idli recipe (serves 12-15 idlis):

  • 1 cup parboiled rice

  • 1/4 cup urad dal (whole)

  • 1/2 tsp fenugreek (methi) seeds

  • Salt to taste

Step-by-step easy Idli recipe:

  1. Rinse and soak parboiled rice and urad dal separately for 6-8 hours (or overnight).

  2. Drain, grind urad dal first to a fluffy batter with minimal water, then rice to a slightly coarser paste; mix both with fenugreek.

  3. Combine into a thick pouring batter, cover and ferment in a warm spot for 8-12 hours until doubled and bubbly.

  4. Gently stir in salt, grease idli moulds, pour batter 3/4 full and steam on medium heat for 10-15 minutes.

  5. Test with a toothpick (clean insert means done); rest 5 minutes, then unmould fluffy idlis ready for sambar!

Rava Idli

Rava idli offers a quick, no-fermentation alternative to classic idlis, ready in under an hour with instant fluffiness from semolina and yogurt. Perfect for busy mornings, this popular breakfast recipe delivers the same comforting softness without overnight waiting.

Ingredients for an easy idli recipe (serves 12-15 idlis):

  • 1 cup semolina (rava/sooji)

  • 1 cup thick yogurt (curd)

  • 1 tsp mustard seeds

  • 8-10 curry leaves

  • 1-2 chopped green chillies

  • 1 tsp grated ginger

  • Salt to taste

  • 1/2 tsp baking soda

Quick rava idli recipe:

  1. Dry roast semolina on low heat for 3-4 minutes until aromatic; cool slightly and set aside.

  2. Heat 1 tbsp oil, splutter mustard seeds, add curry leaves, green chillies and ginger; pour tadka into yogurt.

  3. Mix roasted rava, seasoned yogurt, salt into a thick batter (add water if too dry); rest 15-20 minutes.

  4. Just before steaming, stir in baking soda vigorously until frothy; grease idli moulds.

  5. Pour batter 3/4 full, steam on medium heat for 8-10 minutes until tops look golden and toothpick comes clean.

Kanchipuram Idli

Kanchipuram idli is a festive South Indian delicacy with a spiced and nutty twist, traditionally served during special occasions and morning prayers. Its aromatic blend of spices and crunchy cashews sets it apart from the regular idli, delivering a rich flavour experience.

Ingredients for a quick kanchipuram idli recipe (serves 12-15 idlis):

  • Regular idli batter

  • 10-12 curry leaves

  • 1 tsp peppercorns

  • 1 tsp ginger

  • 1 tsp cumin seeds

  • 10 cashew nuts (broken)

  • A pinch of asafoetida (hing)

  • Salt to taste

Easy homemade kanchipuram idli recipe:

  1. Roast cashew nuts until golden and set aside.

  2. Mix curry leaves, crushed peppercorns, grated ginger, cumin seeds, asafoetida, roasted cashews, and salt gently into regular idli batter.

  3. Grease idli moulds lightly and pour the spiced batter evenly.

  4. Steam for 15-20 minutes or until the idlis are cooked through and a toothpick inserted comes out clean.

  5. Cool slightly before unmoulding and serve hot with chutney and sambar for a satisfying festive breakfast.

Tips to make idlis softer and fluffier naturally

  • Use a longer fermentation time for light, airy batter development.

  • Soak rice and urad dal separately for at least 6 to 8 hours.

  • Grind urad dal finely, aiming for a smooth, fluffy batter texture.

  • Add a pinch of fenugreek seeds to enhance fermentation and softness.

  • Maintain a warm place for fermentation to ensure proper rising of batter.

  • Avoid excessive water while grinding; batter should be thick yet pourable.

  • Steam idlis immediately after fermentation to preserve airiness and softness.

Idli’s reign as the most searched recipe in 2025 underscores its timeless appeal as a comforting, wholesome breakfast loved across ages and regions. These traditional recipes invite you to explore authentic flavors and textures that have defined Indian mornings for centuries – a delicious heritage to keep savouring.