The idli (also spelled as Idly or
iddly) is the most common dish in South India. The cakes are
usually two to three inches in diameter and are made by steaming a
batter consisting of fermented black lentils, rice and fenugreek.
Idli is eaten as a breakfast or a snack with several
accompaniments like chutneys, sambar, or mixtures of crushed dry
spices such as milagai podi.
A variety of idlis are experimented
these days, namely, standard idli, mini idlis soaked in sambar,
rava idli, Kancheepuram idli, stuffed idli with a filling of
potato, beans, carrot and masala, ragi idli, pudi idli with the
sprinkling of chutney pudi that covers the bite-sized pieces of
idlis, malli idli shallow-fried with coriander and curry leaves,
and curd idli dipped in masala curds.