Idli is a South Indian savory cake made by steaming a fermented mixture of rice and lentils. It is usually served with sambar, curries, or chutney. There are variations of idli, including mini or large idlis, rava idli, and malli idli. The fermentation process can take a long time, but yogurt or parboiled rice batters can speed it up. Idlis are typically 2-3 inches in diameter and are served all over India.
Idli is a typical South Indian savory sweet, although it can be found all over 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. Often eaten for breakfast or as a snack, they can be dipped in these sauces, sprinkled with spices, or eaten on their own.
Rice dishes are served all over India, but idlis are a quintessential South Indian food. Andhra Pradesh, Karnataka, Kerala and Tamil Nadu are the four states that make up South India. South Indian cuisine is known to be lighter, spicier and less oily than North Indian dishes. Each state has different specialties and variations.
There are variations of idli beyond the standard size and accompaniments. Mini or large idlis can be dipped in sambar or stuffed with a vegetable masala filling. Rava idli uses semolina instead of rice as the base for the dough. Malli idli is a dish where idlis are fried with coriander leaves and curry. Regardless of the variation however, they are usually served alongside a liquid base such as sambar, chutney or ghee.
There are also variations of the traditional cuisine. The original recipe was assumed to be made with black lentils only. It is assumed that rice was later added to speed up the fermentation process. Yogurt can now be added to create the sour taste for those who don’t have enough time to ferment the batter. Wheat or parboiled rice batters also reduce fermentation time and needs.
The steaming process that creates idli is said to have been brought to India between 800 and 1200 CE from Indonesia. The history of the idli since then can be found in references to ancient encyclopedias and texts. Through these texts, changes in ingredients and accompaniments can be visualized over time.
Preparing the dough can be time-consuming, as the fermentation process that creates a slightly acidic flavor can take a long time. Idlis are made of two parts rice and one part fermented uncultivated black lentils or white urad daal. The lentils are washed and soaked overnight to aid fermentation. The rice and daal are ground separately into different consistencies and then mixed together. The Idli batter then ferments overnight.
After the fermentation process, the batter can be steamed into discs to create idlis. Idlis are typically about 2 to 3 inches (5 to 7.6 cm) in diameter, but this is not a requirement. The size and shape found all over India comes from the specific idli trays that fit household pressure cookers.
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