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Idli
Idli
Alternative namesIdly
CourseBreakfast, snack rarely dinner
Place of originKarnataka, India
Serving temperatureHot with sambar and chutney
Main ingredientsBlack lentils (de-husked), rice
VariationsButton idli, tatte idli, sanna, sambar idli, rava idli

Idli (Kannada: ಇಡ್ಲಿ,Tamil: இட்லி, Malayalam: ഇഡ്ലി, Telugu: ఇడ్లి), plural idlis, is a traditional breakfast in south India and Sri Lanka. The spongy cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar or other dipping sauce. Crushed dry spices, such as milagai podi, are an option for idlis eaten on the go.

Some variants include; sanna (Konkani: सान्नां sānnāṃ) in Goa and enduri pitha in Odisha.

History[edit]

The first reference to the modern idli is from 1250CE with references to similar items going back to 920CE. [1] Food historian K. T. Achaya theorizes that idli originated in Indonesia and came to India when Indonesian Hindu kings visited India, between the 8th and the 12th centuries, seeking brides.[2]

In the earlier 920CE reference by Shivakotiacharya he mentions "iddalige" which is prepared only from an urad dal (black lentil) batter. These older versions leave out three key aspects of the modern idli recipe: the use of rice, the fermentation of the mix and the steaming for fluffiness.[3]

The description of "iddalige" in the encyclopedia Mānasollāsa (Sanskrit: मानसोल्लास) (c. 1129CE) by Somesvara III is a compelling reason to believe that the Indian version of idlis originated in Karnataka.[4]

Preparation[edit]

A grinding stone for making paste of the black lentils and rice.
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To make idli, four parts uncooked rice to one part dehusked, split black lentil (aka urad dal) are soaked separately for at least four hours. Optionally, spices such as fenugreek seeds can be added at the time of soaking for additional flavor. After soaking, the lentils and rice are separately ground to a fine paste and then combined.

Next, the mixture is left to ferment overnight during which its volume will more than double. This bacterial process is similar to yogurt and is essential for fluffy idlis. [5] After fermentation some of the uncooked batter may be kept as a starter culture for the next batch. The same batter can be used to make the also very popular dosas.

The finished idli batter is put into a specialized idli steaming pot with a tree of molds that keep the idlis above the water. A more traditional method is to use leaves instead of molds.[6] Cooking time is about 20 minutes, depending on size.[7]

Condiments[edit]

Idli is commonly served with gravy-like Sambar.

Since plain idlis are mild in taste, a condiment is essential. Idlis are often served with sambar but this varies greatly by region and personal taste. Idlis are also frequently served with chutnies such as uruttu chammanthi (coconut based) or caara chutney[8] (onion based). The dry spice mixture podi is convenient while traveling.

Contemporary idlis and variations[edit]

With the emigration of south Indians 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.

Rava idli (wheat idli) is a specialty of Karnataka

Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used[9]. Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli)[10]. Yogurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis.[11]

In addition to or instead of fenugreek other spices may be used such as such as mustard seeds, chile peppers, cumin, coriander, ginger, etc.[12] 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.[13] Leftover idlis can cut-up and sautéd for a dish called idli upma.[14]

Rather than a stovetop steamer, microwave[15] and automatic electric[16] idli steamers are available with convenient non-stick coating. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders.[17]

Gallery[edit]

  • Idli and vada served with sambar and two types of chutneys (green and red) on banana leaf or plate
    Idli and vada served with sambar and two types of chutneys (green and red) on banana leaf or plate
  • The South Indian staple breakfast item of idli, sambar, and vada served on a banana leaf. Note the stainless steel plates and cups; characteristic of south Indian dining tables.
    The South Indian staple breakfast item of idli, sambar, and vada served on a banana leaf. Note the stainless steel plates and cups; characteristic of south Indian dining tables.
  • Tatte idli: variations from Karnataka
    Tatte idli: variations from Karnataka
  • MTR idli is Mavalli Tiffin Room idli served with pure ghee and sambar. Pure ghee is poured on steaming idli and relished with chutney or sambar.
    MTR idli is Mavalli Tiffin Room idli served with pure ghee and sambar. Pure ghee is poured on steaming idli and relished with chutney or sambar.
  • Button idli (also sometimes called bullet idli). This usually contains fourteen idlis and is therefore called "fourteen idli". However this name came from floating idli (small idlis floating on sambar, rasam or butter milk).
    Button idli (also sometimes called bullet idli). This usually contains fourteen idlis and is therefore called "fourteen idli". However this name came from floating idli (small idlis floating on sambar, rasam or butter milk).
  • Sanna(s), a Goan variant of idli
    Sanna(s), a Goan variant of idli
  • Muday idli is a Mangalorean variant of idli.
    Muday idli is a Mangalorean variant of idli.
  • Sambar idli are idlis soaked and served in sambar.
    Sambar idli are idlis soaked and served in sambar.

See also[edit]

References[edit]

  1. ^ Doctor, Vikram (2007). "Idli saga: A study into the origin of the South Indian dish". economictimes.indiatimes.com. The Economic Times. Retrieved 14 October 2014.
  2. ^ "Idli is not Indian." http://fooddetectivesdiary.blogspot.com. 2010. Retrieved 14 October 2014. {{cite web}}: External link in |website= (help)
  3. ^ K.T. Achaya (1 November 2003). The Story of Our Food. Universities Press. pp. 80–. ISBN 978-81-7371-293-7.
  4. ^ Sattva, Moda (2008). "Origin of Idly". Controversies in History. Retrieved 14 October 2014.
  5. ^ Doctor, Vikram (2007). "Idli saga: A study into the origin of the South Indian dish". economictimes.indiatimes.com. The Economic Times. Retrieved 14 October 2014.
  6. ^ "Idlis in jackfruit leaves(Hittu/khotte/khotte kadubu)". Aayi's Recipes. 2006. Retrieved 14 October 2014.
  7. ^ "Cookbook:Idli". Wikibooks. Retrieved 14 October 2014.
  8. ^ "KARA CHUTNEY RECIPE, SIDE DISH FOR IDLI AND DOSA". Jeyashri's Kitchen. Retrieved 14 October 2014.
  9. ^ "Idli using Cream of Rice". Edibly Asian. Retrieved 14 October 2014.
  10. ^ Geeta, Seth. "Rava Idli : (Cream of wheat or sooji idli)". North India Cooking. Retrieved 14 October 2014.
  11. ^ "instant idli mix". Tarla Dalal. Sanjay & Co. Retrieved 14 October 2014.
  12. ^ Rachana, Gorikapudi (2012). "Fenugreek Leaves Idli". SPICY CURRIES. Retrieved 14 October 2014.
  13. ^ "Stuffed Idli". Spicy Tasty. 2013. Retrieved 14 October 2014.
  14. ^ "Idli Upma Recipe-Recipe with Leftover idlis". Padhu's Kitchen. 2012. Retrieved 14 October 2014.
  15. ^ "AMG Microwave Idli Maker/Idly Cooke". upcindex.com. Retrieved 14 October 2014.
  16. ^ "Cooking Quick, Tasty Traditional Indian Cuisine". Panasonic News Portlal. Panasonic. 2012. Retrieved 14 October 2014.
  17. ^ "Premier Wonder Table Top Wet Grinder". Amazon. Retrieved 14 October 2014.

Bibliography[edit]

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Idli.
  • 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.


Category:Articles containing Malayalam-language text Category:Indian breads Category:Indian rice dishes Category:Fermented foods Category:Andhra cuisine Category:Karnataka cuisine Category:Kerala cuisine Category:South Indian cuisine Category:Steamed foods Category:Tamil cuisine

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