idli

Idli is a traditional South Indian savory cake made from a fermented batter of rice and urad dal (split black gram). The batter is poured into small, round molds and steamed until the cakes are light, soft, and fluffy. Idli is commonly eaten for breakfast or as a snack, and it has spread to other parts of India and beyond.

Preparation and ingredients commonly involve soaking parboiled rice (or idli rice) and urad dal separately, sometimes with a small amount of fenugreek seeds, then grinding to a smooth batter. The two batters are mixed in a typical ratio around 2:1 (rice to urad dal), allowed to ferment overnight or for several hours, and then steamed in an idli steamer or pressure cooker without the whistle. The fermentation develops tanginess and light texture.

Serving and variations: Idli is usually served with sambar (a lentil-based vegetable stew) and coconut chutney, and sometimes with milagai podi, a spiced powder. Variants include ragi idli (finger millet), oats idli, and semolina-based rava idli, as well as idli made from different grains or blends. While traditionally a breakfast item, idli is also enjoyed as a light meal or during festive occasions.

Cultural and nutritional notes: Idli is gluten-free and relatively easy to digest due to fermentation, making it a staple in many households. The dish is popular in India and has equivalents in other countries with regional adaptations, reflecting its role as a versatile, simple source of rice and legume nutrition.