Dish
Idli
Idli is made by soaking rice and lentils overnight and then grinding them into a batter. The batter is then fermented for several hours and then steamed in a special idli steamer. The dish is often served with chutney or sambar.
Origins and history
Idli has been a popular dish in southern India for centuries. It is often served at festivals and special occasions.
Dietary considerations
Suitable for gluten-free and vegan diets. May contain allergens such as lentils.
Variations
There are many variations of idli, including adding different types of lentils or spices to the batter. Some popular variations include rava idli, which is made with semolina, and masala idli, which is made with a spicy potato filling.
Presentation and garnishing
To make the perfect idli, make sure the batter is well fermented and the steamer is hot before adding the batter. Steam the idlis for several minutes until they are fully cooked. Serve hot with your favorite chutney or curry. Garnish with fresh coriander leaves or grated coconut.
Tips & Tricks
Idli batter can be stored in the refrigerator for up to a week. Leftover idlis can be reheated in the microwave or steamed again.
Side-dishes
Idli is often served with coconut chutney, tomato chutney, or sambar. It can also be served with a variety of curries.
Drink pairings
Idli is typically served with hot tea or coffee. It can also be served with lassi, a yogurt-based drink.
Delicious Idli recipes
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