Idli

What is Idli?

Idli is a small, round, steamed cake made from a batter of rice and hulled black lentils (also called urad dal or Vigna mungo). The batter is fermented, which gives the idli a mild tang and a soft, spongy texture. Idlis are white, fluffy, and about the size of a small saucer. The taste is gentle and slightly sour from fermentation, making them easy to pair with savoury condiments. They are usually served hot, often alongside chutneys or sambar, a spiced lentil stew.

Where does Idli come from?

The earliest forms of idli appear in ancient Indian texts from Karnataka, where they were made only with black gram. Over time, rice was added, and the process of fermenting the batter and steaming it became standard after the 13th century. Some historians suggest the modern idli may have been influenced by Indonesian traditions of fermenting and steaming, but this is debated. References to idli under various names appear in Kannada, Sanskrit, and Tamil works from the 10th to 17th centuries. Today, idli is a staple in South India and Sri Lanka.

How is Idli made?

To make idli, rice and black lentils are soaked separately for several hours, sometimes with fenugreek seeds for extra flavour. The lentils are ground to a smooth paste, the rice to a coarse texture, and both are mixed together. The batter is left to ferment overnight, which makes it rise and develop a mild sourness. The batter is then poured into greased, perforated molds and steamed until set. Traditional methods sometimes use leaves instead of molds. The result is a soft, fluffy cake.

How and when is Idli eaten?

Idli is most commonly eaten for breakfast or dinner. It is served hot, often with coconut chutney, sambar, or spicy onion chutney. In some regions, it is paired with fish curry or dry spice mixes like podi, especially when traveling. Idlis are mild in flavour, so the accompaniments are important for taste. Leftover idlis can be sautéed or made into upma, a savoury stir-fry. Eating idli is a daily routine in many South Indian homes.

Kinds of Idli

There are many types of idli. Rava idli uses semolina instead of rice. Sanna is a regional version from Konkan. Some idlis are stuffed with spiced vegetables, made sweet with sugar, or flavoured with spices like mustard seeds or ginger. Restaurants and home cooks have created fusion dishes such as idli manchurian or fried idli. Instant mixes and electric steamers are now common, making idli easier to prepare outside its home regions.

What Idli means

Idli is a symbol of South Indian and Sri Lankan home cooking and is enjoyed daily by millions. It is celebrated each year on March 30 as World Idli Day, a tradition started in Chennai in 2015. The dish is valued for being light, nutritious, and easy to digest, especially because of its fermentation. Idli has spread with migration, leading to many local and international variations.

Questions people ask about Idli

Good reading and sources

• Idli on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data