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Idli (Kannada: ಇಡ್ಲಿ,இட்லி,, ఇడ్లి), plural idlis, is a traditional breakfast in south India and Sri Lanka. The spongy cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar or other dipping sauce. Crushed dry spices, such as milagai podi, are an option for idlis eaten on the go.

Some variants include; sanna ( sānnāṃ) in Goa and enduri pitha in Odisha.

History
The first reference to the modern idli is from 1250CE with references to similar items going back to 920CE. Food historian K. T. Achaya theorizes that idli originated in Indonesia and came to India when Indonesian Hindu kings visited India, between the 8th and the 12th centuries, seeking brides.

In the earlier 920CE reference by Shivakotiacharya he mentions "iddalige" which is prepared only from an urad dal (black lentil) batter. These older versions leave out three key aspects of the modern idli recipe: the use of rice, the fermentation of the mix and the steaming for fluffiness.

The description of "iddalige" in the encyclopedia Mānasollāsa (मानसोल्लास) (c. 1129CE) by Somesvara III is a compelling reason to believe that the Indian version of idlis originated in Karnataka.

Preparation


To make idli, four parts uncooked rice to one part dehusked, split black lentil (aka urad dal) are soaked separately for at least four hours. Optionally, spices such as fenugreek seeds can be added at the time of soaking for additional flavor. After soaking, the lentils and rice are separately ground to a fine paste and then combined.

Next, the mixture is left to ferment overnight during which its volume will more than double. This bacterial process is similar to yogurt and is essential for fluffy idlis. After fermentation some of the uncooked batter may be kept as a starter culture for the next batch. The same batter can be used to make the also very popular dosas.

The finished idli batter is put into a specialized idli steaming pot with a tree of molds that keep the idlis above the water. A more traditional method is to use leaves instead of molds. Cooking time is about 20 minutes, depending on size.

Condiments


Since plain idlis are mild in taste, a condiment is essential. Idlis are often served with sambar but this varies greatly by region and personal taste. Idlis are also frequently served with chutnies such as uruttu chammanthi (coconut based) or caara chutney (onion based). The dry spice mixture podi is convenient while traveling.

Contemporary idlis and variations
With the emigration of south Indians throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods.

Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli). Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis.

In addition to or instead of fenugreek other spices may be used such as such as mustard seeds, chile peppers, cumin, coriander, ginger, etc. Sugar may be added to make them sweet instead of savory. Idli may also be stuffed with a filling of potato, beans, carrot and masala. Leftover idlis can cut-up and sautéd for a dish called idli upma.

Rather than a stovetop steamer, microwave and automatic electric idli steamers are available with convenient non-stick coating. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders.