These South Indian steamed rice cakes can be eaten any time of the day. They are often paired with sambhar and coconut chutney. The mix is a blend of rice, urad dal and salt. The mix is usually combined with water, but plain yogurt can be added to make a thicker batter. You may also add pieces of green chillies, ginger and chopped curry leaves for added flavor. The batter is then poured into tiered, aluminum idli dishes and cooked in a pressure cooker. The easy recipe is provided on the package.

Ingredients: Rice (60%), Black Gram Splits, Edible Vegetable Fat(Made From Any Or All Of the Following Permitted Vegetable Oils-Palmolein Oil, Rice Bran Oil, Soybean Oil, Maize(Corn) Oil, Sesame Oil, Groundnut Oil), Salt, Acidity Regulator Malic Acid(INS 296), Raising Agent Sodium Bicarbonate(INS 500ii). Allergen Advice: Processed in a Facility which Also Handles Gluten, Mustard, Tree Nuts and Peanuts.