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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.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Using wheat flour in its preparation gives it a brownish hue. Putu mayam is made by mixing rice flour or idiyappam flour with water or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles which are steamed, usually with the addition of juice from the aromatic pandan leaf as flavouring.
Rice flour fermented overnight and mixed with sodium carbonate. The topping is a mixture of onion and chili paste (called yerra karam) and a chutney made with tomato and flour made in a gravy of curd. It is roasted in Ghee. It is also occasionally topped with fried gram powder. [25] Onion rava dosa [26] Semolina, rice flour, onion Ragi wheat dosa
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 ...
Pongal is a traditional cuisine where rice is cooked in a paaṉai with water and milk. The word (pongal) directly translates to the action of boiling over the container due to the starch. Upma or Uppumavu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. The different names for the dish derive from the combinations of ...
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