5 Must-Try Idli Shapes and Styles in 2026

Idli, a staple in South Indian cuisine, has evolved significantly over the years. In 2026, the trend is all about experimenting with different shapes and styles to make breakfast more exciting and visually appealing. Whether you're a seasoned cook or a beginner, these five idli shapes and styles are sure to impress. Let's dive into the world of innovative idli recipes and see how you can elevate your breakfast game.

1. Mini Idli (Kittul Idli)

The mini idli, also known as Kittul idli, is a popular variation that has gained immense popularity in 2026. These bite-sized idlis are not only cute but also incredibly versatile. They can be served with a variety of chutneys, sambar, or even as a snack. The smaller size makes them perfect for kids and those who prefer a lighter meal.

How to Make Mini Idli

Soak 1 cup of idli rice and ¼ cup of urad dal separately in water for at least 4 hours or overnight.
Grind the soaked rice and urad dal into a smooth batter. Add water as needed to achieve a pouring consistency.
Ferment the batter overnight or for at least 8-10 hours.
Grease mini idli molds and pour the batter into them, filling them about ¾ full.
Steam the idlis for about 8-10 minutes or until they are cooked through.
Allow the idlis to cool slightly before removing them from the molds.

2. Rava Idli

Rava idli is another popular variation that has seen a resurgence in 2026. Made with semolina, this idli style is quick to prepare and doesn't require fermentation, making it a convenient option for busy mornings. The texture is slightly different from traditional idli, offering a unique eating experience.

How to Make Rava Idli

In a bowl, mix 1 cup of rava (semolina) with 1 cup of curd, ½ cup of water, and a pinch of salt.
Add 1 teaspoon of eno fruit salt or baking soda to the mixture and mix well.
Grease idli molds and pour the batter into them, filling them about ¾ full.
Steam the idlis for about 10-12 minutes or until they are cooked through.
Allow the idlis to cool slightly before removing them from the molds.

3. Oats Idli

For those looking to add a healthier twist to their idlis, oats idli is an excellent choice. This style incorporates oats, making it high in fiber and protein. It's a great way to start your day with a nutritious meal. In 2026, health-conscious individuals are flocking to this variation.

How to Make Oats Idli

Soak ½ cup of idli rice and ¼ cup of urad dal separately in water for at least 4 hours or overnight.
Grind the soaked rice and urad dal into a smooth batter. Add ½ cup of soaked and ground oats to the batter.
Ferment the batter overnight or for at least 8-10 hours.
Grease idli molds and pour the batter into them, filling them about ¾ full.
Steam the idlis for about 10-12 minutes or until they are cooked through.
Allow the idlis to cool slightly before removing them from the molds.

4. Dosa Idli

Dosa idli is a unique fusion of two popular South Indian dishes. This style combines the crispiness of dosa with the softness of idli, creating a delightful textural experience. It's perfect for those who love both dosa and idli and want to try something new in 2026.

How to Make Dosa Idli

Soak 1 cup of idli rice, ½ cup of urad dal, and ¼ cup of chana dal separately in water for at least 4 hours or overnight.
Grind the soaked rice and dals into a smooth batter. Add water as needed to achieve a pouring consistency.
Ferment the batter overnight or for at least 8-10 hours.
For the tempering, heat 1 tablespoon of oil and add ½ teaspoon of mustard seeds, ½ teaspoon of cumin seeds, and a few curry leaves. Let them splutter.
Add the tempering to the batter and mix well.
Grease idli molds and pour the batter into them, filling them about ¾ full.
Steam the idlis for about 12-15 minutes or until they are cooked through.
Allow the idlis to cool slightly before removing them from the molds.

5. Mushroom Idli

For vegetarians and vegans looking to add more protein to their diet, mushroom idli is a fantastic option. This style incorporates finely chopped mushrooms, adding a unique flavor and texture. It's a great way to enjoy idli with an extra nutritional boost in 2026.

How to Make Mushroom Idli

Soak 1 cup of idli rice and ¼ cup of urad dal separately in water for at least 4 hours or overnight.
Grind the soaked rice and urad dal into a smooth batter. Add water as needed to achieve a pouring consistency.
Finely chop ½ cup of mushrooms and add them to the batter. Mix well.
Ferment the batter overnight or for at least 8-10 hours.
Grease idli molds and pour the batter into them, filling them about ¾ full.
Steam the idlis for about 12-15 minutes or until they are cooked through.
Allow the idlis to cool slightly before removing them from the molds.

Tips for Perfect Idli

Regardless of the shape or style, there are a few tips to ensure your idlis turn out perfect every time:

Consistent Batter: Ensure your batter is of consistent thickness. Too thick, and the idlis will be dense; too thin, and they won't hold their shape.
Proper Fermentation: Fermentation is key to getting the right texture. Allow the batter to ferment in a warm place for at least 8-10 hours.
Steaming Time: Overcooking or undercooking can ruin the texture. Keep an eye on the steaming time and adjust as needed.
Greasing the Molds: Use a little oil or ghee to grease the molds. This prevents the idlis from sticking and helps in easy removal.
Serving Temperature: Idlis are best enjoyed warm. Serve them immediately after steaming for the best taste and texture.

Conclusion

In 2026, the world of idli is more exciting than ever with these innovative shapes and styles. From mini idli to mushroom idli, each variation offers a unique twist on the classic dish. Whether you're looking to add more nutrition, try something new, or simply elevate your breakfast game, these idli shapes and styles are sure to impress. So, grab your ingredients and get ready to experiment with these delicious recipes. Happy cooking!