With a delicate flavor and fluffy texture, idlis are a popular South Indian breakfast item. These steamed cakes are made of fermented rice and lentil batter and can be flavored in many different ways. Idlis are light and healthy and make a beautiful addition to any breakfast or lunch table. Thanks to their popularity, there are now wide different varieties of idli available in the market.
So where did the idli-making begin? let's start from here!!
HISTORY AND ORIGIN OF IDLI
The modern idli, a south Indian breakfast staple was likely first prepared as many centuries ago by the ancient Indian people. Its first description is mentioned in an old text in Kannada. A 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", which is simply made from the black gram. The story goes that a woman gave 18 dishes to an ancient Brahmin who had come into her home. One of these items was idli, but they were not made in the same way as how we prepare them today.
The dish is also mentioned in an 1130 CE encyclopedia called Manasollasa. The work was authored by Someshwara III, a king of the Western Chalukya dynasty who ruled over the region that is now known as Karnataka.
In Karnataka, the Idli in 1235 CE is described as "light, like coins of high value", which is not of rice base. The food prepared using this recipe is known as uddina idli in Karnataka.
Gujarati historians believe that the idli a south Indian dish consisting of a mixture of rice and black gram ground together and later steamed to form cakes was introduced to south India in the 10-12 century by merchants. There are even claims that the dish had its origins in Gujarat. One Gujarat work Varṇaka Samuccaya (1520 CE) mentions idli as idari and also mentions its local adaption idada. Given the close similarity between the two dishes, it is likely that the idli was indeed adapted from the idada. However, it is also worth noting that the idli has undergone considerable evolution over the centuries
But still, the question arises.. when does Rice, fermentation, and the steaming process start in making Idli?
According to sources in 7th-century Chinese historian, Xuan Zang came to India during the rule of Harshvardhan write that there were no utensils for steaming.
Then how do we get this technique?
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. Achaya mentioned an Indonesian dish called "kedli", which according to him, was like idli. However, Janaki Lenin was unable to find any such recipe.
INGREDIENTS IN ANCIENT IDLI RECIPE AND THEIR NATIVE PLACE
Only a few ingredients and an amazing recipe
URAD DAL : Urad dal is a type of pulse that is native to India. It is a key ingredient in many traditional Indian dishes, such as dal makhani and idli. Urad dal is high in protein and fiber, and it has a nutty taste. It is also a good source of iron and folate. When cooked, urad dal becomes very creamy, making it a delicious and nutritious addition to any meal.
CURD : Curd, also known as yogurt, is a fermented dairy product that is native to the Indian subcontinent. It is made by curdling milk with yogurt or another bacterial culture. Curd is a good source of protein and calcium, and it also contains probiotics, which are beneficial for gut health. Curd can be eaten plain or flavored with fruit, spices, or other ingredients. It is also commonly used in cooking, as a condiment, or as an ingredient in baked goods.
CORIANDER : coriander is a native to Asia and the Mediterranean. the seeds are used in curries, and the leaves are used in soups and stews. coriander is a member of the Apiaceae family, which also includes carrots, parsley, and dill. the plant grows to a height of 20-30 cm (8-12 inches), and the leaves are bi-pinnate, with each leaflet being 2-3 cm (0.8-1.2 inches) long. the flowers are white or yellow, and the fruit is a brown or black seed about 3 mm (0.1 inches) in diameter.
ASAFOETIDA : Asafoetida is a fennel-like herb that is native to the Middle East and India. The plant grows to a height of two to three feet and has large, feathery leaves. The flowers are small and yellow, and the fruit is a dry, brown capsule. Asafoetida has a strong, pungent odor and a bitter taste. It is used as a spice in Indian cooking and is also used in folk medicine. Asafoetida is thought to have medicinal properties and is used to treat stomach problems, colic, and flatulence. Asafoetida is available fresh, dried, or ground into a powder.
BLACK PEPPER : Black pepper is a flowering vine native to India. The fruit of the vine is what we know as black peppercorns. When dried, the peppercorns can be ground into a powder that is used as a spice. Black pepper is the world's most traded spice and has been used for centuries in both cooking and medicine. In addition to its culinary uses, black pepper has also been shown to have antioxidant, anti-inflammatory, and antimicrobial properties. Black pepper is an incredibly versatile spice that can be used to add flavor to a wide variety of dishes.
ORIGINALLY MADE FROM
Chavundaraya II was a Kannada author in 1020 AD. He is best known for his work Lokopakara, which contains a wealth of information on various topics. In one section of Lokopakara, Chavundaraya II describes the preparation of idli, a popular dish in South India.
According to his instructions,
● Soak black gram in buttermilk
● Ground it into a fine paste
● This paste is then mixed with the clear water of curd and spices like black
pepper, fresh coriander, and Asafoetida
● Salt according to taste
● And giving it a round shape, resulting in a delicious and healthy dish.
MODERN RECIPE
Modern idli can’t even be imagined without rice, fermentation, and steaming!!
● Soak the rice, fenugreek seeds and urad dal in
separate bowls for atleast 4 hours.
● Grind the soaked items separately.
● Mix the batter
● ferment for at least 8 hours
● Add salt
● Oil idli steamer plate
● Steam the batter for 10 minutes or until fluffy
● Serve warm with Chutney, or Sambhar
Ok, then from where does rice the main hero of modern idli come?
RICE: Rice is a grain that is native to Asia and is the oldest crop in the world. It is believed to have originated in China, where it has been cultivated for over 8,000 years. Rice is a staple food in many Asian countries, and it is also grown in Africa, Europe, and the Americas. There are many different types of rice, including white rice, brown rice, basmati rice, and jasmine rice. Rice can be cooked in a variety of ways, including boiling, steaming, and frying.
MODERN FUSION AND TWISTS:
NON-VEGETARIAN IDLI: KARI IDLI and IRACHI IDLI non- vegetarian idli made with stuffing meat or chicken keema inside idli batter. In this recipe, you will need to grind the soaked biryani rice into a fine texture. Next, take small cups or an "idli thattu" and grease them with ghee before filling it up batter steam a little and then put meat filling side! Place them in an idli maker and steam for 20-25 min.
SWEET IDLI: It is basically made with semolina or Rava, filled with roasted moong daal mixed with cardamom, jaggery, etc, and steamed. And before serving put some ghee
CONCLUSION
Idli is and always will be a cherished dish. Whether you enjoy the traditional, ancient version or prefer modern takes on this classic, there's no denying that idli has a special place in everyone's heart. Thanks for reading!
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