What is Idli in South Indian Cooking?

This is the dosa’s less glamorous sibling; it’s easier on the waistline, since it’s steamed, not fried. The rice-and-lentil batter is spooned into an idli stand consisting of plates with built in shallow cavities. The stand goes into a steamer and is allowed to cook for about 10-12 minutes. Once done, the perfect idli is soft and a little springy. The fermentation process makes it nutrient-rich, while steaming makes it easy to digest. An ideal breakfast if you’re recuperating from indigestion or as a solid food for toddlers. Like the dosa, it’s accompanied by sambar and chutney; some favor it with nothing but a little ‘gunpowder’ (roasted and ground red chilies, lentils and salt) and sesame oil or ghee.