South Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis; however, the additional health benefits of fermentation process will be lacking. Idli Burger is another variation that can be made easily.

Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric wet grinders may take the place of floor-bound "attu kal". With these appliances, even the classic idlis can be made more easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves, fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM. These idlies are served with sambar and also with more than three varieties of chutney like coconut chutney, cilantro chutney, onion chutney and mint. The softness of these idlis lie in the selection of rice and black gram (black lentil). 

Other temple towns in Tamil Nadu like Kancheepuram and Tanjore are also famous for the tasty idlis. Most of the people in south India take ildi as the breakfast. Idly an easily disgestible food taken with sambar provides a mix of proteins and carbohydrates to the body. Apart from sambar idly is also taken with brinjal/tomato kothsu (a south Indian side dish), puli milagai( a gravy made of tamarind, chilly and onion), vadai curry, etc. Idly with vadai curry combination is most popular in Chennai.

Idly goes very well with Idly powder (Milagai podi (literally Chilli powder in Tamil)). Many varieties of idly powder exist; the most popular ones include the powders made of black lentil/chana dal and Ellu podi (made of sesame seed and dried red chilly). 

Apart from many other variations of Idlis in Karnataka, the people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil).

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