Idli

From , the free encyclopedia

Idli

Alternative names Idly

Course Main course

Place of origin India

Region or state South India

Serving Hot with a condiment such as

temperature
sambar or chutney

Main ingredients Black lentils (de-husked), rice

Variations button idli, tatte idli, sanna,

sambar idli, rava idli

Cookbook: Idli Media: Idli

Idli (/dli/) is a traditional breakfast in South Indian households, where it is a

popular breakfast dish. Idli is a savoury cake that is popular throughout India
and neighbouring countries like Sri Lanka. The cakes 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.
Idli has several variations, including rava idli, which is made from semolina.
Regional variants include sanna of Konkanand Enduri Pitha of Odisha.

Contents
[hide]

1History
2Preparation
3Serving
4Variations
5See also
6References
7Bibliography

History[edit]
A precursor of the modern idli is mentioned in several ancient Indian
works. Vaddaradhane, a 920 CE Kannada language work
by Shivakotiacharya mentions "iddalige", prepared only from a black
gram (urad dal) batter. Chavundaraya II, the author of the earliest available
Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation
of this food by soaking black gram in buttermilk, ground to a fine paste, and
mixed with the clear water ofcurd 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 iarik.[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. 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 theHindu 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] Achaya mentioned an
Indonesian dish called "kedli", which according to him, was like an
idli.[5][3] However, Janaki Lenin was unable to find any recipe for an Indonesian
dish by this name.[6]
The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and
also mentions its local adaption idada (a non-fermented version
of dhokla).[7] The earliest extant Tamil work to mention idli (as itali)
is Maccapuranam, dated to the 17th century.[8][9]
Preparation[edit]
Idli

Nutritional value per 1 piece (30 gm)

Energy 167 kJ (40 kcal)

Carbohydrates 7.89 g

Dietary fiber 1.5 g

Fat 0.19 g

Saturated 0.037 g

Monounsaturated 0.035 g

Polyunsaturated 0.043 g

Protein 1.91 g

Minerals

Potassium (1%)
63 mg

Sodium (14%)
207 mg

Units
g = micrograms mg = milligrams
IU = International units

Percentages are roughly approximated

usingUS recommendations for adults.
Source: [10]
Key Ingredients used are Rice and Urad dal

To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part
whole white lentil (urad dal, Vigna mungo) are soaked separately for at least
four hours to six hours or overnight. Optionally spices such as fenugreek
seeds can be added at the time of soaking for additional flavor. Once done
soaking, the lentils are ground to a fine paste and the rice is separately
coarsely ground, then they are combined. Next, the mixture is left to ferment
overnight during which its volume will more than double. After fermentation
some of the batter may be kept as a starter culture for the next batch. The
finished idli batter is put into greased moulds of an idli tray or "tree" for
steaming. 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 1025 minutes, depending on size). A more
traditional method is to use leaves instead of molds.[11]

Serving[edit]

Idli and vada served with separate sambar and chutney

Since plain idlis are mild in taste, a condiment is considered essential. Idlis are
often served with sambar but this varies greatly by region and personal taste.
Idlis are also frequently served with chutnies (coconut based), kaara chutney
(onion based) or Spicy Fish Curries. The dry spice mixture podi is convenient
while traveling.

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.[12] Similarly, semolina or cream of wheat may
be used for preparing rava idli(wheat idli).[13] Yogurt may be added to provide
the sour flavor for unfermented batters. Prepackaged mixes allow for almost
instant idlis.[14]
In addition to or instead of fenugreek other spices may be used such as
mustard seeds, chili peppers, cumin, coriander, ginger, etc.[15] 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.[16] Leftover idlis can be cut-up or
crushed and sauted for a dish called idli upma.[17] You can even prepare dahi
idli by combining curd and idli together and then tempering the dish. 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).
Many restaurants have also come up with fusion recipes of Idlis as idly
manchurian, idly fry, chilly idly and a lot of different ideas.

Idli and vada served with sambar and two types of chutneys (green and red) on banana
leaf or plate

Tatte idli, a plate sized variant of Idli from Karnataka



Mini Sambar Idli, mini idlis floating in sambar as served inTamil Nadu

Sanna(s), a Goan variant of idli a.k.aHittli in Konkani.

Muday idli is a Mangalorean variant of idli.

Rave idli (Sooji idli) is a specialty of Karnataka



Ragi idli - Ragi flour mixed with small portion of Rice flour, Urad dal.

See also[edit]
Food portal

Bnh b
Chwee kueh
Cuisine of Karnataka
List of Indian breads
List of steamed foods
Sanna (dish)
Serabi
Rava idli
White sugar sponge cake

References[edit]
1. Jump up^ Farnworth (2003), p. 11.
2. Jump up^ K. T. Achaya (1994), p. 90.
3. ^ Jump up to:a b K.T. Achaya (1 November 2003). The Story of Our Food.
Universities Press. pp. 80. ISBN 978-81-7371-293-7.
4. Jump up^ D. Balasubramanian (2004-10-21). "Changes in the Indian menu over the
ages". The Hindu.
5. Jump up^ Idli saga: A study into the origin of the South Indian dish
6. Jump up^ A tale of two sambhars
7. Jump up^ Achyut Yagnik; Suchitra Seth (24 August 2005). Shaping Of Modern
Gujarat. Penguin Books Limited. p. 24. ISBN 978-81-8475-185-7.
8. Jump up^ Vikram Doctor (2007-04-28). "Idli saga: A study into the origin of the
South Indian dish". Economic Times. Retrieved 2014-08-25.
9. Jump up^ K.T. Achaya (5 March 2009). The Illustrated Foods of India. OUP
India.ISBN 978-0-19-569844-2.
10. Jump up^ http://www.fatsecret.co.in/calories-nutrition/generic/idli
11. Jump up^ "Idlis in jackfruit leaves". Aayi's Recipes. 2006. Retrieved 14
October 2014.
12. Jump up^ "Idli using Cream of Rice". Edibly Asian. Retrieved 14 October 2014.
13. Jump up^ Geeta, Seth. "Rava Idli : (Cream of wheat or sooji idli)". North India
Cooking. Retrieved 14 October 2014.
14. Jump up^ "instant idli mix". Tarla Dalal. Sanjay & Co. Retrieved 14 October 2014.
15. Jump up^ Rachana, Gorikapudi (2012). "Fenugreek Leaves Idli". SPICY CURRIES.
Retrieved 14 October 2014.
 16. Jump up^ "Stuffed Idli". Spicy Tasty. 2013. Retrieved 14 October 2014.
17. Jump up^ "Idli Upma Recipe-Recipe with Leftover idlis". Padhu's Kitchen. 2012.
Retrieved 14 October 2014.

Bibliography[edit]
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.
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