idlis

Idlis are soft, fluffy steamed cakes that are a staple of South Indian cuisine. They are traditionally made from a fermented batter of rice and urad dal (split black gram), sometimes with fenugreek seeds, and are cooked in round idli molds. The plural form “idlis” refers to multiple cakes. Idli is a common breakfast item in Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala, and has spread across India and to Indian diaspora communities. The exact origins are uncertain, but the dish is firmly rooted in South Indian culinary tradition.

Preparation starts with soaking rice and urad dal separately, then grinding them into a coarse paste and mixing to form a batter. The batter is typically tempered lightly, salted, and allowed to ferment overnight. Fermentation is believed to improve texture and digestibility and gives the idlis a characteristic airy crumb and a faint sour note. The fermented batter is then spooned into lightly oiled idli molds and steamed until set, usually 10–15 minutes.

Idlis are commonly served with sambar and coconut chutney. Variants include ragi idli (finger millet), millet idli, and rava idli (semolina-based), as well as masala or stuffed idli with spiced potato filling. They can also be adapted with different grains for gluten-free or higher-fiber options, though the traditional version remains rice and urad dal.

Nutritionally, idlis are gluten-free and relatively low in fat, providing carbohydrates and plant-based protein. They are best eaten fresh; leftovers can be refrigerated briefly or frozen for longer storage and reheated to restore softness.