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Idli
Quick Rava Idlis by Tarla Dalal
Idli Batter
How to make Idli - A South Indian Recipe
soft and spongy Idli recipe
Idli Recipe
How to make Idli - South Indian Delight
Stuffed Rava Idli recipe
Idli - Cocktail idlis and Dhokla Sandwich
Spicy Tava Idlis by Tarla Dalal
Instant Rava Idlis - Video Recipe - Mini appetizer Idlis - South Indian Cuisine
Moongdal Idli

Idli

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Idli
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  • Duration: 6:08
  • Updated: 24 May 2013
South Indian NO1 breakfast.
http://web.archive.org./web/20130601001316/http://wn.com/Idli
Quick Rava Idlis by Tarla Dalal
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  • Duration: 5:58
  • Updated: 19 May 2013
Quick Rava Idlis, quick and easy South Indian preparation! http://www.tarladalal.com/Quick-Rava-Idlis-37276r http://www.facebook.com/pages/TarlaDalal/2074641...
http://web.archive.org./web/20130601001316/http://wn.com/Quick Rava Idlis by Tarla Dalal
Idli Batter
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  • Duration: 6:58
  • Updated: 16 May 2013
Recipes for Beginners - Step by step instructions on how to make fresh idli batter. http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana.
http://web.archive.org./web/20130601001316/http://wn.com/Idli Batter
How to make Idli - A South Indian Recipe
  • Order:
  • Duration: 10:07
  • Updated: 28 May 2013
recpie:http://showmethecurry.com/2008/11/24/how-to-make-idli-a-south-indian-treat/
http://web.archive.org./web/20130601001316/http://wn.com/How to make Idli - A South Indian Recipe
soft and spongy Idli recipe
  • Order:
  • Duration: 2:18
  • Updated: 10 May 2013
For the red hot chutney recipe click:(http://eshkrish2009.blogspot.com/2012/09/red-hot-tomato-chutney.html) for oats idli click :http://youtu.be/AZwIoLiH35Q ...
http://web.archive.org./web/20130601001316/http://wn.com/soft and spongy Idli recipe
Idli Recipe
  • Order:
  • Duration: 4:19
  • Updated: 17 Apr 2013
South Indian Breakfast item. Visit http://nithinsmom.blogspot.com for detailed recipe and for the tips too.
  • published: 11 Jan 2012
  • views: 19650
  • author: Lalitha S
http://web.archive.org./web/20130601001316/http://wn.com/Idli Recipe
How to make Idli - South Indian Delight
  • Order:
  • Duration: 9:26
  • Updated: 16 May 2013
Watch detail recipe at http://www.madhurasrecipe.com/index.php?p=1_215.
http://web.archive.org./web/20130601001316/http://wn.com/How to make Idli - South Indian Delight
Stuffed Rava Idli recipe
  • Order:
  • Duration: 9:50
  • Updated: 01 May 2013
http://nishamadhulika.com/snacks/how-to-make-stuffed-idli.html Click here to read Stuffed Rava Idli recipe in Hindi. Also known as Bharwan Rava Idli recipe.
http://web.archive.org./web/20130601001316/http://wn.com/Stuffed Rava Idli recipe
Moongdal Idli
  • Order:
  • Duration: 4:19
  • Updated: 17 May 2013
An innovative version of the famous 'Idli' recipe made using skinless green gram. http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana.
http://web.archive.org./web/20130601001316/http://wn.com/Moongdal Idli
Idli Recipe - South Indian Breakfast Recipe
  • Order:
  • Duration: 9:15
  • Updated: 15 May 2013
www.indiafoodrecipes.in demonstrates how to prepare idli recipe in simple way. visit:http://www.indiafoodrecipes.in/idli/
http://web.archive.org./web/20130601001316/http://wn.com/Idli Recipe - South Indian Breakfast Recipe
Idli Sandwich (or) masala Idli
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  • Duration: 3:01
  • Updated: 17 May 2013
Idli is a very famous south indian breakfast / dinner recipe. Easy to make and healthy also ... Idli with coconut chutney & sambhar is the best food combinat...
http://web.archive.org./web/20130601001316/http://wn.com/Idli Sandwich (or) masala Idli


South Indian NO1 breakfast.

6:08
Idli
South In­di­an NO1 break­fast....
pub­lished: 21 Apr 2009
5:58
Quick Rava Idlis by Tarla Dalal
Quick Rava Idlis, quick and easy South In­di­an prepa­ra­tion! http://​www.​tarladalal.​com/​Quick...​
pub­lished: 14 Sep 2012
6:58
Idli Bat­ter
Recipes for Be­gin­ners - Step by step in­struc­tions on how to make fresh idli bat­ter. http:/...
pub­lished: 05 Feb 2013
10:07
How to make Idli - A South In­di­an Recipe
recpie:http://​showmethecurry.​com/​2008/​11/​24/​how-to-make-idli-a-south-indian-treat/...​
pub­lished: 22 Nov 2008
2:18
soft and spongy Idli recipe
For the red hot chut­ney recipe click:(http://​eshkrish2009.​blogspot.​com/​2012/​09/​red-hot-tom...​
pub­lished: 28 Dec 2011
4:19
Idli Recipe
South In­di­an Break­fast item. Visit http://​nithinsmom.​blogspot.​com for de­tailed recipe and ...
pub­lished: 11 Jan 2012
au­thor: Lalitha S
9:26
How to make Idli - South In­di­an De­light
Watch de­tail recipe at http://​www.​madhurasrecipe.​com/​index.​php?​p=1_​215....​
pub­lished: 11 Jan 2011
au­thor: mad­hu­ra94
9:50
Stuffed Rava Idli recipe
http://​nishamadhulika.​com/​snacks/​how-to-make-stuffed-idli.​html Click here to read Stuffed ...
pub­lished: 12 Jul 2012
14:19
Idli - Cock­tail idlis and Dhok­la Sand­wich
Cui­sine-South In­di­an More de­tail at http://​indianrecipevideo.​com/​Idli.​aspx....​
pub­lished: 16 Jun 2010
3:59
Spicy Tava Idlis by Tarla Dalal
Spicy Tava Idlis, spicy recipe made by using left­over idlis!! (En­glish Video) http://www.t...
pub­lished: 28 Nov 2012
7:09
In­stant Rava Idlis - Video Recipe - Mini ap­pe­tiz­er Idlis - South In­di­an Cui­sine
More de­tail at http://​indianrecipevideo.​com/​southindian.​aspx....​
pub­lished: 14 Jul 2011
4:19
Moong­dal Idli
An in­no­va­tive ver­sion of the fa­mous 'Idli' recipe made using skin­less green gram. http://w...
pub­lished: 24 Dec 2012
9:15
Idli Recipe - South In­di­an Break­fast Recipe
www.​indiafoodrecipes.​in demon­strates how to pre­pare idli recipe in sim­ple way. visit:http:...
pub­lished: 12 Mar 2012
3:01
Idli Sand­wich (or) masala Idli
Idli is a very fa­mous south in­di­an break­fast / din­ner recipe. Easy to make and healthy als...
pub­lished: 27 Dec 2011
au­thor: Quick­samaiyal
Youtube results:
6:21
RAWA IDLI
Ex­haus­tive recipe text in En­glish avail­able on http://​www.​gayatrivantillu.​com/​recipes-2/​br...​
pub­lished: 14 Oct 2008
4:13
Khana Khaz­ana Dec. 06 '09 - Hot & Sour Idli
Watch lat­est "Khana Khaz­ana" we­bisodes on http://​www.​zeetv.​com....
pub­lished: 09 Dec 2009
au­thor: zeetv
4:19
How to make Idli & Dosa
Idli and Dosa a the pop­u­lar South In­di­an break­fast dish­es. For in­gre­di­ents & its mea­sureme...
pub­lished: 03 Jan 2013
au­thor: Veena Nair
9:00
Corn­meal Idli Recipe | In­stant Spicy Corn meal Idlis
Click http://​nishamadhulika.​com/​814-cornmeal-idli-recipe.​html to read Corn­meal Idli recipe...
pub­lished: 14 Jan 2013
photo: Creative Commons / Xabier Eskisabel
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Idli
Idli Sambar.JPG
Idli
Origin
Place of origin India
Region or state Tamilnadu, Karnataka, South India, Sri Lanka
Details
Course Breakfast, snack
Main ingredient(s) Black lentils (de-husked), rice
Variations Button Idli, Tatte Idli, Sanna, Sambar Idli, Rave

Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis"); (Kannada: and Tulu: ಇಡ್ಲಿ iḍli; Tamil: இட்லி iṭli; Malayalam: ഇഡ്ഡലി iḍḍali; Telugu: ఇడ్లీ iḍli or ఆవిరికుడుము avirikuḍumu) is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis 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 variant of Idli known as sanna (Konkani: सान्नां sānnāṃ) is very popular amongst the Goans and other Konkani people.

Contents

History[link]

Idli (and the process of steaming) was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli.[1] Earliest mention of the term 'Idli' occurs in the Kannada writing of Shivakotiacharya in 920 A.D,</ref> and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices.[2] The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D.[3] There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.[citation needed].

Preparation[link]

Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To make idli, place four parts uncooked rice to one part split black lentil (minapa pappu, urad dal) in a pan and soak. Grind the lentils and rice to a paste in a heavy stone grinding vessel (rolu-rokali, oralu kallu). Leave the paste to ferment overnight, until it has expanded to about 2½ times its original volume. In the morning, put the idli batter into the ghee-greased molds of an idli tray or "tree" for steaming. Note that a traditional method in Tamil Nadu avoids greasing and uses pure white cloth which is placed on moulds and batter is poured over it after the idlis are cooked the trays along with cloth are inverted upside down in a plate & water is sprinkled on the cloth, then the cloth is pulled &idlis come out without sticking to the cloth. So that idlis are prepared without a single drop of oil / ghee. Those cloths are washed daily and kept separately in kitchens. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). The idli is somewhat similar to the attu, dosa, a fried preparation of the same batter.

In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.

Idlis are usually served in pairs with Coconut chutney (thengai chutney/ kobbari chutney) or Kaara Chutney (Onion chutney), Sambar and Idli milagai podi(karam podi) with ghee. Kobbari pachadi and Karampodi are first used to eat in combination of idlis in Andhra Pradesh, specifically in Kostha Andhra Districts.

Allam Pachadi (which is made of Ginger and available in both the sweet and spicy varieties), also goes very well with Idlies and Dosas.

Contemporary idlis and variations[link]

Rave idli is a specialty of Karnataka

South Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis; however, the additional health benefits of fermentation process will be lacking. Idli Burger is another variation that can be made easily.

Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric wet grinders may take the place of floor-bound attu kal. With these appliances, even the classic idlis can be made more easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves, fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM. These idlies are served with sambar and also with more than three varieties of chutney like coconut chutney, cilantro chutney, onion chutney and mint. The softness of these idlis lie in the selection of rice and black gram (black lentil).

Other temple towns in Tamil Nadu like Kancheepuram and Tanjore are also famous for the tasty idlis. Most of the people in south India take ildi as the breakfast. Idly an easily disgestible food taken with sambar provides a mix of proteins and carbohydrates to the body. Apart from sambar idly is also taken with brinjal/tomato kothsu (a south Indian side dish), puli milagai( a gravy made of tamarind, chilly and onion), vadai curry, etc. Idly with vadai curry combination is most popular in Chennai.

Idly goes very well with Idly powder (Milagai podi (literally Chilli powder in Tamil)). Many varieties of idly powder exist; the most popular ones include the powders made of black lentil/chana dal and Ellu podi (made of sesame seed and dried red chilly).

Apart from many other variations of Idlis in Karnataka, the people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil).

Ramasseri idli[link]

Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlis it makes—the delicious Ramasseri Idli. Spongy and soft, Ramasseri Idli is slightly different in shape from the conventional idlis. It is a little flat and round. Ramasseri Idli is eaten with Podi mixed in coconut oil. The beginning was from a Mudaliar family living near Mannath Bhagavathi Temple in Ramasseri near Elappally.[citation needed]

The recipe of Ramasseri idli dates back to about one century, which again is a trade secret. The Muthaliyar family had migrated to Palakkad from Kanchipuram in Tamil Nadu. The new generation in the profession says that the secret of the recipe and taste were handed down to them from the older women of the community. Now the idli business is confined to four families in Ramasseri. Selection of rice is very important in making Ramasseri idli. Usually the varieties used are Kazhama, Thavalakannan, Ponni etc.

The taste depends on the boiling of the patty itself. Drying and dehusking are also important and need to be done in a particular way. The combination of rice and black gram is also equally important. For 10 kg of rice, one kg of black gram is used. Idli is made only after four hours of fermentation. Steaming of the idli is done on a cloth covered on the mud pot using firewood. This allegedly provides a special taste to the preparation. Leftover Idli can be torn into crumbs and used for preparing

Gallery[link]

See also[link]

References[link]

Notes[link]

  • K. T. Achaya (May 12, 1994). Indian Food: A Historical Companion. Oxford University Press, USA. ISBN 978-0-19-563448-8. 
  • Devi, Yamuna (1987). Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, Dutton. ISBN 0-525-24564-2.
  • Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC Press. ISBN 978-0-8493-1372-1. 
  • Jaffrey, Madhur (1988). A Taste of India, Atheneum. ISBN 0-689-70726-6.
  • Rau, Santha Rama (1969). The Cooking of India, Time-Life Books.

External links[link]

http://wn.com/Idli




This page contains text from Wikipedia, the Free Encyclopedia - http://en.wikipedia.org/wiki/Idli

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