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Idli
 | |
| Alternative names | Idly |
|---|---|
| Course | Breakfast, dinner |
| Region or state | South India |
| Associated cuisine | India, Sri Lanka |
| Serving temperature | Hot with a condiment such as sambar or chutney in South India, ghugni and aloo dum in East India |
| Main ingredients | Black lentils (de-husked), rice |
| Variations | Button idli, tatte idli, sanna, sambar idli, rava idli, masala idli, shell idli |
Idli or idly (/ˈɪdliː/; 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. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.
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