Indian · snack
Idli
Idli reads nutty 3.7, salinity 3.6 and earthy 3.4 on Palate's 0–10 flavor X-ray — a Indian snack, about 17 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 1.8 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 3.7 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 1.4 / 10
The measured notes (of 18)
Nutty 3.7 · Salinity 3.6 · Earthy 3.4 · Umami 3.0 · Richness 2.6 · Bitterness 2.1 · Sweetness 1.6 · Herbaceous 1.2 · Floral 1.1 · Warm Spice 1.1 · Fruity 0.5
What's in it (5)
- 2 cups idli rice
- 3/4 cup urad dal
- 1/2 tsp fenugreek seeds
- 1 tsp salt
- water as needed
Time & effort: about 17 hr (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 253.6 kcal, 9.1 g protein, 0.8 g fat, 51.3 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak rice and urad dal separately, then grind to smooth batters, combine, and ferment overnight until bubbly.
- Stir in salt, pour into greased idli molds, and steam for 10 to 12 minutes.
- Serve warm with sambar and coconut chutney.
Dishes with a similar flavor shape
- Kolo (Roasted Grain Snack) — Ethiopian
- Yaksik (Sweet Steamed Glutinous Rice with Jujube and Chestnut) — Korean
- Khao Niao (Steamed Sticky Rice) — Thai
- Sheet-Pan Eggplant Parmesan Stacks — Italian-American
- Nadir Monje (Lotus Root Fritters) — Indian · Kashmir
Keep reading: what nutty, salinity, earthy mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.