There’s hardly anyone whom we know who has not tried this South Indian delicacy. This steamed rice cake, that’s made with fermented rice batter makes for one of the healthiest breakfast. This dish also sees several variations like rava, palak, poha and more. Served with hot steaming sambhar and coconut chutney, this one is really delicious. Historians say that idli was introduced to South India by the Saurashtrian textile merchants during the 10th and 12th centuries. When the batter is put in perforated molds it helps the idli’s to cook evenly. The trick of a good idli lies in a good fermented batter with increased acidity. Do you know that leftover idlis can be cut-up or crushed and sautéed for a dish called idli upma?