We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Idli?

By Jess Rhodes
Updated: May 16, 2024
Views: 20,045
Share

Idli is a typical south Indian savory cake, although it can be found across India. Formed by steaming a fermented combination of rice and lentils, these white spongy breakfast cakes serve as a starch. They are generally presented alongside sambar, curries, and other sauces. Most often eaten at breakfast or as a snack, they can be dipped into these sauces, sprinkled with spices, or eaten alone.

Rice dishes are served across India, but idlis are a typically southern Indian food. Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu are the four states that make up south India. South Indian cuisine is known for being lighter, spicier, and less oily than northern Indian dishes. Each state has different specialties and variations.

Variations of idli exist beyond the standard size and accompaniments. Mini or large idlis can be soaked in sambar or stuffed with a masala vegetable filling. Rava idli uses semolina instead of rice as a base for the batter. Malli idli is a dish in which idlis are fried with coriander and curry leaves. No matter what variation, however, they are generally served alongside a liquid base such as sambar, chutney, or ghee.

Variations of cooking traditional idlis also exist. The original recipe was purported to be made only with black lentil. It is assumed that rice was later added to speed the fermentation process. Yogurt can now be added to create the sour taste for those without sufficient time to ferment the batter. Wheat or parboiled rice batters also decrease time and the requirement of fermentation.

The steaming process that creates idli is claimed to have been brought to India between 800 and 1200 CE from Indonesia. The history of idli since then can be found in references to ancient encyclopedias and texts. Through these texts, the changes in ingredients and accompaniments can be viewed over time.

Preparing the batter can be time consuming, as the fermenting process that creates the slightly sour taste can take much time. Idlis are made from two parts rice and one part fermented dehusked black lentils, or white urad daal. Lentils are washed and soaked overnight to encourage fermentation. The rice and the daal are ground separately to different consistencies and then mixed together. Idli batter then ferments overnight.

After the fermenting process, the batter can be steamed in disks to create idlis. Idlis are typically 2 or 3 inches (about 5 to 7.6 cm) in diameter, but this is not a requirement. The size and shape found across India comes from the idli specific trays that fit into home pressure cookers.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-is-idli.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.