- Idli is a typical South Indian savory cake but very popular across the country. Most often eaten at breakfast or as a snack, Idlis are usually eaten with sauces and curries, sprinkled with spices, or eaten just as is.
- The discovery of this famous South Indian delicacy is ambiguous with both Karnataka and Tamil Nadu laying claim to its invention. Some historians place the origin in Indonesia which has a long history of inventing fermented foods.
- These round-shaped delicacies are formed by steaming a fermented combination of rice and lentils and have a slightly sour taste. The usual accompaniments to Idli are sambar and coconut chutney though it is known to also be eaten with a variety of curries and sauces.
- Idlis are made from two parts rice and one part fermented dehusked black lentils (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 to form the Idli batter that is then fermented overnight.
- Idlis are a great source of carbohydrates and proteins. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. As it is steamed, fat content is low and makes Idlis easily digestible and easy on the stomach.