إدلي

Idli (or idly) is a soft, savory steamed cake made from a fermented batter of rice and hulled black lentils (urad dal). The batter is ground, salted, and fermented overnight, during which wild yeasts and lactobacilli produce a light, airy texture and a mildly tangy flavor. The batter is then poured into greased idli molds and steamed until pillowy and fully set. Idli is one of the most widely eaten breakfast foods across South India, where it is typically served with coconut chutney and sambar (a lentil-vegetable stew).

Idli's fermentation makes the starches more easily digestible, and the dish is naturally gluten-free, vegan, and low in fat — qualities that have made it popular in health-conscious and Indian-diaspora contexts worldwide. It is closely related to other fermented South Indian preparations like dosa and uttapam, all of which share a similar batter base. Karnataka, Tamil Nadu, and Andhra Pradesh each have their own regional variations, including rava idli (made with semolina) and thatte idli (plate idli, a Karnataka specialty).

The dish has ancient roots: lentil-and-rice fermented foods are mentioned in Tamil literature going back over a thousand years, and the modern idli as a steamed rice cake is documented in texts from the 12th century onward. Originally a temple and Brahmin food, idli spread across South India over the following centuries and is today one of the most universally recognized South Indian breakfasts. Its gentle flavor and easy digestibility make it a popular choice for travelers, the elderly, and the ill, and it is often recommended by doctors in South Asia as a recovery food.

[Source: Wikipedia — Idli, accessed 2026-10-17, https://en.wikipedia.org/wiki/Idli]