Idli (Steamed Rice Cakes)
Soft, cloud-like steamed cakes made from fermented rice and lentil batter. Light, healthy and naturally gluten-free — South India's everyday breakfast, served with sambar and coconut chutney.
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Start your free weekContinue with free accessGrind the dal
Drain the dal and fenugreek and grind with ice-cold water, a little at a time, for 10–15 minutes until very light and fluffy — it should almost double in volume.
Grind the rice
Grind the rice separately with a little water to a slightly coarse batter, like fine semolina.
Ferment
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Steam
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Rest and unmould
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Grind the dal
Drain the dal and fenugreek and grind with ice-cold water, a little at a time, for 10–15 minutes until very light and fluffy — it should almost double in volume.
Grind the rice
Grind the rice separately with a little water to a slightly coarse batter, like fine semolina.
Ferment
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and unmould
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
A dish called iddalige appears in a Kannada text from around the 10th century, and many food historians see it as an ancestor of the idli, though early versions may not have been fermented. Over centuries, the soaked, ground and fermented rice-and-lentil batter became the foundation of South Indian breakfasts.
Today idli is eaten across India and is often recommended as one of the healthiest breakfasts in the country.
⭐ Why It's Famous
Steamed, oil-free, protein-rich and easy to digest, idli is the gentle breakfast that suits everyone from babies to grandparents.
💡 Fun Fact
South Indian kitchens use special stacked idli stands that steam up to two dozen cakes at once.
Tamil Nadu & Karnataka
13.08°N, 80.27°E
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