A savory rice cake originating from Indian sub-continent, a popular breakfast made by steaming the batter consisting fermented lentils which are fermented, the fermentation process breaks down the starch so that they are readily metabolized by the body. Idly has several variations including Rava, millet flour, and others. Idly has been mentioned in several ancient Indian works, the recipe mentioned in such ancient Indian works leaves out three key aspects of the modern idly recipe: Rice vermicelli idly with semolina which is famous in Karnataka, made out of big molds that