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.

• Idli
• Kanchipuram Idli