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Idli or idly (/ ˈ ɪ d l iː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.
It is a speciality of the state of Karnataka in India.It was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore. [1] [2] During World War II, when rice, which is the staple item used in idli, was in short supply, [3] they experimented with making idli using semolina and created rava idli.
Steamed rice noodles or vermicelli with Ground rice: Vegetarian Idli: Steamed cake of fermented rice and pulse flour. Rice, urad dal: Vegetarian Indian omelette: Egg omelette or veg omelette: Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil ...
Dibba attu, a deep-fried dosa made with idli batter; Atukula dosa, a dosa made from atukulu, a.k.a. poha. Rava (Suji) dosa, a dosa made with sooji dough with chili, coriander leaves, onion, and pepper. Wheat uppindi served with curds. Andhra upma. Godhuma uppindi, upma made from broken wheat flour
Rice noodles also known as String Hoppers. Had with curry or coconut milk Idli: India: Steamed rice cakes, made with lentils or other pulses. Pictured is idli along with ramekins of sambar and a ramekin of chutney in the center of the dish. Imbul Kiribath: Sri Lanka: Tightly wrapped Kiribath with treacle soaked scraped coconut (Pani-pol) in it.
The noodles are served with grated coconut and jaggery, or gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.
Idli is a steamed rice-cake prepared with fermented batter or rice and black gram. It is usually served with different kinds of traditional dishes such as chutney, sambhar or vadacurry. Dosa is prepared from a fermented batter and black gram with a small quantity of sambar or chutney. Several varieties like saada dosai, kal dosai, muttai dosai ...
During World War II, MTR found it difficult to make idlis since rice was in short supply. According to MTR, they experimented with semolina instead of rice and thus invented the breakfast item of Rava Idli. MTR was the first fast-food restaurant in the world to serve 21,000 customers in seven hours. [6]