The idli, also romanized "idly" or "iddly", is made by steaming batter — traditionally made from lentils and rice — into patties, usually two to three inches in diameter, using a mold.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

A dip in oil can prevent idlis from souring further in the day's heat and also helps dry seasonings to stick. Plain idlis may be seasoned with little more than salt, but there are many variations. Contemporary versions may not contain black lentils or rice at all.

The idli is native to South India and is common in the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.