I recently went to a hotel and had a IDLY.. and found it very soft and tender... and was wondering who invented this..
Everyone at least in south India would not have failed to have this wonderful dish IDLI. It is the first menu in all the hotels and restaurants, to be frank I dont know why? But May be this dish is so sentimental to our food industry.
Idli is a savory cake of south Indian origin popular throughout India. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches to make it soft and edible.
Mostly IDLi is had during breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or milagai podi.
Idli was known in India by as early as 700 AD. The process of steaming was influenced from Indonesia subsequently between 800-1200 AD, giving rise to the modern day Idli. It seems that IDLI have started as a dish made only of fermented black lentils and not with a mixture of rice, and the preparation of idli is by soaking urad dal in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. 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. The word "Idly" is said to be of Kannada or Tamil origin. The words ittu, idu and aavi in Kannada means cooked by 'keep'ing in 'steam' and in Tamil the words ittu and ali means the food which is cooked/baked and served.
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 or Kaara Chutney, Sambar and milagai podi. Kobbari pachadi and Karampodi are first used to eat in combination of idlis in Andhra Pradesh, specifically in Kostha Andhra Districts.
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.
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, podi idli with the sprinkling of chutney podi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.
Most of the people in south India take idli 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, 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 old way of making the idli. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil).
I don't know how many people are going to run to eat an IDLY... Enjoy your IDLY..
Source - Wikipedia.
Everyone at least in south India would not have failed to have this wonderful dish IDLI. It is the first menu in all the hotels and restaurants, to be frank I dont know why? But May be this dish is so sentimental to our food industry.
Idli is a savory cake of south Indian origin popular throughout India. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches to make it soft and edible.
Mostly IDLi is had during breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or milagai podi.
Idli was known in India by as early as 700 AD. The process of steaming was influenced from Indonesia subsequently between 800-1200 AD, giving rise to the modern day Idli. It seems that IDLI have started as a dish made only of fermented black lentils and not with a mixture of rice, and the preparation of idli is by soaking urad dal in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. 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. The word "Idly" is said to be of Kannada or Tamil origin. The words ittu, idu and aavi in Kannada means cooked by 'keep'ing in 'steam' and in Tamil the words ittu and ali means the food which is cooked/baked and served.
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 or Kaara Chutney, Sambar and milagai podi. Kobbari pachadi and Karampodi are first used to eat in combination of idlis in Andhra Pradesh, specifically in Kostha Andhra Districts.
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.
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, podi idli with the sprinkling of chutney podi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.
Most of the people in south India take idli 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, 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 old way of making the idli. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil).
I don't know how many people are going to run to eat an IDLY... Enjoy your IDLY..
Source - Wikipedia.
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