idly

Idli, sometimes spelled idly, is a small, savory steamed cake from South Indian cuisine. It is traditionally made from a batter of rice and white urad dal (split black gram) that is fermented, poured into molds, and steamed into light, fluffy rounds.

To prepare the batter, rice and urad dal are soaked separately, ground to smooth flour-like consistencies, combined with salt and often a pinch of fenugreek seeds, and left to ferment overnight or in warm conditions. The aerated batter is spooned into greased idli molds and steamed until set and spongy.

Idlis are typically served hot with sambar and coconut chutney, though others like tomato chutney or gunpowder (milagai podi) with oil are common. They are a staple breakfast item across Tamil Nadu, Karnataka, Andhra Pradesh, and parts of Kerala, and are also enjoyed as a light meal at other times.

There are regional variants using different grains, including ragi idli (finger millet), millet idli, and semolina-based rava idli. Idli is gluten-free and relatively low in fat, with fermentation improving digestibility and contributing B vitamins. The dish is associated with South Indian culinary traditions and has gained international popularity in Indian cuisine.