Idli /ɪdliː/ is a traditional breakfast in Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. 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. A variant of Idli known as sanna is very popular amongst the Goans and other Konkani people. Another variant known as Enduri Pitha is very popular in Odisha. History[edit] A precursor of the modern idli is mentioned in several ancient Indian works. A 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from an urad dal (black lentil) batter. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking urad dal (black gram) in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.[1] The Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit-language work describes the food as iddarika.[2] The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just urad dal), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian works only after 1250 CE. The food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800-1200 CE.[3][4] The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adaption idada (a non-fermented version of dhokla).[5] The earliest extant Tamil work to mention idli (as itali) isMaccapuranam, dated to the 17th century.[6][7] Contemporary idlis and variations[edit] With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used.[10] Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli).[11] Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis.[12] In addition to or instead of fenugreek other spices may be used such as such as mustard seeds, chile peppers, cumin, coriander, ginger, etc.[13] Sugar may be added to make them sweet instead of savory. Idli may also be stuffed with a filling of potato, beans, carrot and masala.[14] Leftover idlis can be cut-up and sautéed for a dish called idli upma.[15] Rather than a stovetop steamer, microwave and automatic electric idli steamers are available with convenient non-stick coating. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders (mixies).

• published: 09 Sep 2015
• views: 13