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Idli

Idli or idly (/ɪdl/ ) (plural: idlis) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in 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 metabolised by the body.

Idli
Alternative namesIdly, iddali
CourseBreakfast, dinner
Place of originKarnataka, India
Region or stateSouth India Karnataka
Associated cuisineIndia, Sri Lanka
Serving temperatureHot with a condiment such as sambar or chutney in South India, ghugni and aloo dum in East India
Main ingredientsBlack lentils (de-husked), rice
VariationsButton idli, tatte idli, sanna, sambar idli, rava idli, masala idli, shell idli
  • Cookbook: Idli
  •   Media: Idli

Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.

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 batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, 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 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 iḍḍarikā. In Karnataka, the Idli in 1235 CE is described as being "light, like coins of high value", which is not suggestive of a rice base.[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 black gram), 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 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] 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] According to food historian Colleen Taylor Sen the fermentation process of idli batter is a natural process that was discovered independently in India, since nearly all cultures use fermentation in some form.[7]

The Gujarati work Varṇaka Samuccaya (1520 CE) mentions idli as idari, and also mentions its local adaptation, idada (a non-fermented version of dhokla).[8]

The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.[9][10] In 2015, Chennai-based Idli caterer Eniyavan started celebrating March 30 as "World Idli Day".[11]

Preparation edit

Idli
Nutritional value per 1 piece (30 gm)
Energy167 kJ (40 kcal)
7.89 g
Dietary fiber1.5 g
0.19 g
Saturated0.037 g
Monounsaturated0.035 g
Polyunsaturated0.043 g
1.91 g
MineralsQuantity
%DV
Potassium
1%
63 mg
Sodium
9%
207 mg
Percentages estimated using US recommendations for adults.[13]
Source: [12]

To make Idli, four parts uncooked rice (idli rice or parboiled rice) to one part whole white lentil (black gram, 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 flavour. 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 10–25 minutes, depending on size). A more traditional method is to use leaves instead of moulds.[14]

Serving edit

Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served with chutneys (coconut-based), sambar and Medu vada. However, this varies greatly by region and personal taste, it is also often served with kaara chutney (onion-based) or spicy fish curries. The dry spice mixture podi is convenient while travelling.

 
Idli served with coconut chutney, sambar and medu vada on banana leaf.

Variations edit

There are several regional variations of idlis made in South India and Sri Lanka. 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.[15] Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli).[16] Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis.[17]

In addition to or instead of fenugreek, other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc.[18] Sugar may be added to make them sweet instead of savoury. Idli may also be stuffed with a filling of potato, beans, carrot and masala.[19] Leftover idlis can be cut-up or crushed and sautéed for a dish called idli upma.[20] A microwave or an automatic electric steamer that is non-stick is considered to be a convenient alternative to conventional stovetop steamers. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders. Many restaurants have also come up with fusion recipes of idlis such as idly manchurian, idly fry, chilly idly, stuffed idly, to name a few.

Batter fermentation mechanism edit

Fermentation of idli batter results in both leavening caused by the generation of carbon dioxide as well as an increase in acidity. This fermentation is performed by lactic acid bacteria, especially the heterofermentative strain Leuconostoc mesenteroides and the homofermentative strain Enterococcus faecalis (formerly classified as Streptococcus faecalis). Heterofermentative lactic acid bacteria such as L. mesenteroides generate both lactic acid as well as carbon dioxide whereas homofermentative lactic acid bacteria only generate lactic acid.

Both L. mesenteroides and E. faecalis are predominantly delivered to the batter by the black gram. Both strains start multiplying while the grains are soaking and continue to do so after grinding.

L. mesenteroides tolerates high concentrations of salt unlike most other bacteria. Hence the salt in the batter and the ongoing generation of lactic acid both suppress the growth of other undesirable micro-organisms.[21][22]

Idli Day edit

March 30 is celebrated as World Idli Day.[23] It was first celebrated in 2015 at Chennai.[24]

See also edit

References edit

  1. ^ Edward R. Farnworth 2003, p. 11.
  2. ^ K. T. Achaya 1994, p. 90.
  3. ^ a b K.T. Achaya (1 November 2003). The Story of Our Food. Universities Press. pp. 80–. ISBN 978-81-7371-293-7.
  4. ^ D. Balasubramanian (21 October 2004). . The Hindu. Archived from the original on 6 December 2014.
  5. ^ "Idli saga: A study into the origin of the South Indian dish".
  6. ^ Lenin, Janaki (30 March 2012). "A tale of two sambhars". The Hindu – via www.thehindu.com.
  7. ^ Feasts and Fasts: A History of Food in India, page 146, Colleen Taylor Sen (2015)
  8. ^ Achyut Yagnik; Suchitra Seth (24 August 2005). Shaping Of Modern Gujarat. Penguin Books Limited. p. 24. ISBN 978-81-8475-185-7.
  9. ^ Vikram Doctor (28 April 2007). "Idli saga: A study into the origin of the South Indian dish". Economic Times. Retrieved 25 August 2014.
  10. ^ K.T. Achaya (5 March 2009). The Illustrated Foods of India. OUP India. ISBN 978-0-19-569844-2.
  11. ^ "World Idli Day 2018: Here's The Intriguing Story Behind This Delicious Day". NDTV. 30 March 2018.
  12. ^ "Calories in Idli and Nutrition Facts". www.fatsecret.co.in.
  13. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  14. ^ "Idlis in jackfruit leaves". Aayi's Recipes. 2006. Retrieved 14 October 2014.
  15. ^ "Idli using Cream of Rice". Edibly Asian. Retrieved 14 October 2014.
  16. ^ Geeta, Seth. "Rava Idli : (Cream of wheat or sooji idli)". North India Cooking. Retrieved 14 October 2014.
  17. ^ "instant idli mix". Tarla Dalal. Sanjay & Co. Retrieved 14 October 2014.
  18. ^ Rachana, Gorikapudi (2012). "Fenugreek Leaves Idli". SPICY CURRIES. Retrieved 14 October 2014.
  19. ^ "Stuffed Idli". Spicy Tasty. 2013. Retrieved 14 October 2014.
  20. ^ "Idli Upma Recipe-Recipe with Leftover idlis". Padhu's Kitchen. 2012. Retrieved 14 October 2014.
  21. ^ VEEN, A. G.; HACKLER, L. ROSS; STEINKRAUS, K. H.; MUKHERJEE, S. K. (28 June 2008). "Nutritive Quality of Idli, a Fermented Food of India". Journal of Food Science. 32 (3): 339–341. doi:10.1111/j.1365-2621.1967.tb01326_32_3.x. ISSN 0022-1147.
  22. ^ Council, National Research (1 January 1992). Applications of Biotechnology in Traditional Fermented Foods. doi:10.17226/1939. ISBN 978-0-309-04685-5. PMID 25121339.
  23. ^ Agrawal, Saumya. "World Idli Day". Times Now News. Retrieved 30 March 2022.
  24. ^ Saha, Somdatta. "World Idli Day 2021". NDTV Food. Retrieved 30 March 2022.

Bibliography edit

  • K. T. Achaya (12 May 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.
  • Edward R. Farnworth (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.

idli, idly, redirects, here, topic, adjective, idleness, confused, with, itly, lidl, idly, plural, idlis, type, savoury, rice, cake, originating, from, south, india, popular, breakfast, food, southern, india, lanka, cakes, made, steaming, batter, consisting, f. Idly redirects here For the topic of the adjective see idleness Not to be confused with Itly or Lidl Idli or idly ɪ d l iː plural idlis is a type of savoury rice cake originating from South India popular as a breakfast food in Southern India and in 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 metabolised by the body IdliAlternative namesIdly iddaliCourseBreakfast dinnerPlace of originKarnataka IndiaRegion or stateSouth India KarnatakaAssociated cuisineIndia Sri LankaServing temperatureHot with a condiment such as sambar or chutney in South India ghugni and aloo dum in East IndiaMain ingredientsBlack lentils de husked riceVariationsButton idli tatte idli sanna sambar idli rava idli masala idli shell idliCookbook Idli Media IdliIdli has several variations including rava idli which is made from semolina Regional variants include sanna of Konkan Contents 1 History 2 Preparation 2 1 Serving 2 2 Variations 3 Batter fermentation mechanism 4 Idli Day 5 See also 6 References 7 BibliographyHistory editA 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 batter Chavundaraya II the author of the earliest available Kannada encyclopedia 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 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 iḍḍarika In Karnataka the Idli in 1235 CE is described as being light like coins of high value which is not suggestive of a rice base 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 black gram 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 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 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 According to food historian Colleen Taylor Sen the fermentation process of idli batter is a natural process that was discovered independently in India since nearly all cultures use fermentation in some form 7 The Gujarati work Varṇaka Samuccaya 1520 CE mentions idli as idari and also mentions its local adaptation idada a non fermented version of dhokla 8 The earliest extant Tamil work to mention idli as itali is Maccapuranam dated to the 17th century 9 10 In 2015 Chennai based Idli caterer Eniyavan started celebrating March 30 as World Idli Day 11 Preparation editIdliNutritional value per 1 piece 30 gm Energy167 kJ 40 kcal Carbohydrates7 89 gDietary fiber1 5 gFat0 19 gSaturated0 037 gMonounsaturated0 035 gPolyunsaturated0 043 gProtein1 91 gMineralsQuantity DV Potassium1 63 mgSodium9 207 mg Percentages estimated using US recommendations for adults 13 Source 12 To make Idli four parts uncooked rice idli rice or parboiled rice to one part whole white lentil black gram 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 flavour 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 10 25 minutes depending on size A more traditional method is to use leaves instead of moulds 14 Making idlis nbsp Key ingredients used are rice and black gram nbsp Idli batter nbsp Idli mold nbsp Batter poured into the mold nbsp Several molds stacked over another nbsp Idli steaming in cooker nbsp Cooked idli nbsp Molds removed from cooker nbsp Idlis ready to eatServing edit Since plain idlis are mild in taste a condiment is considered essential Idlis are often served with chutneys coconut based sambar and Medu vada However this varies greatly by region and personal taste it is also often served with kaara chutney onion based or spicy fish curries The dry spice mixture podi is convenient while travelling nbsp Idli served with coconut chutney sambar and medu vada on banana leaf Variations edit There are several regional variations of idlis made in South India and Sri Lanka 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 15 Similarly semolina or cream of wheat may be used for preparing rava idli wheat idli 16 Dahi yogurt may be added to provide the sour flavour for unfermented batters Pre packaged mixes allow for almost instant idlis 17 In addition to or instead of fenugreek other spices may be used such as mustard seeds chili peppers cumin coriander ginger etc 18 Sugar may be added to make them sweet instead of savoury Idli may also be stuffed with a filling of potato beans carrot and masala 19 Leftover idlis can be cut up or crushed and sauteed for a dish called idli upma 20 A microwave or an automatic electric steamer that is non stick is considered to be a convenient alternative to conventional stovetop steamers Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders Many restaurants have also come up with fusion recipes of idlis such as idly manchurian idly fry chilly idly stuffed idly to name a few nbsp Idlis cooked traditionally in coconut shells Karnataka nbsp Idli served with rasam nbsp Moode idli steamed in fragrant screwpine leaves Mangalore Karnataka nbsp Sambar idli as served in Tamil Nadu nbsp Kotte kadubu idlis steamed in jackfruit leaves Karnataka nbsp Rave idli sooji idli is a specialty of Karnataka nbsp Sanna s a Goan variant of idli also known as hittli in Konkani Batter fermentation mechanism editFermentation of idli batter results in both leavening caused by the generation of carbon dioxide as well as an increase in acidity This fermentation is performed by lactic acid bacteria especially the heterofermentative strain Leuconostoc mesenteroides and the homofermentative strain Enterococcus faecalis formerly classified as Streptococcus faecalis Heterofermentative lactic acid bacteria such as L mesenteroides generate both lactic acid as well as carbon dioxide whereas homofermentative lactic acid bacteria only generate lactic acid Both L mesenteroides and E faecalis are predominantly delivered to the batter by the black gram Both strains start multiplying while the grains are soaking and continue to do so after grinding L mesenteroides tolerates high concentrations of salt unlike most other bacteria Hence the salt in the batter and the ongoing generation of lactic acid both suppress the growth of other undesirable micro organisms 21 22 Idli Day editMarch 30 is celebrated as World Idli Day 23 It was first celebrated in 2015 at Chennai 24 See also edit nbsp Food portalBhapa pitha Cuisine of Karnataka Dhokla List of Indian breads List of steamed foods Puttu Rava idli SannaReferences edit Edward R Farnworth 2003 p 11 K T Achaya 1994 p 90 a b K T Achaya 1 November 2003 The Story of Our Food Universities Press pp 80 ISBN 978 81 7371 293 7 D Balasubramanian 21 October 2004 Changes in the Indian menu over the ages The Hindu Archived from the original on 6 December 2014 Idli saga A study into the origin of the South Indian dish Lenin Janaki 30 March 2012 A tale of two sambhars The Hindu via www thehindu com Feasts and Fasts A History of Food in India page 146 Colleen Taylor Sen 2015 Achyut Yagnik Suchitra Seth 24 August 2005 Shaping Of Modern Gujarat Penguin Books Limited p 24 ISBN 978 81 8475 185 7 Vikram Doctor 28 April 2007 Idli saga A study into the origin of the South Indian dish Economic Times Retrieved 25 August 2014 K T Achaya 5 March 2009 The Illustrated Foods of India OUP India ISBN 978 0 19 569844 2 World Idli Day 2018 Here s The Intriguing Story Behind This Delicious Day NDTV 30 March 2018 Calories in Idli and Nutrition Facts www fatsecret co in United States Food and Drug Administration 2024 Daily Value on the Nutrition and Supplement Facts Labels Retrieved 28 March 2024 Idlis in jackfruit leaves Aayi s Recipes 2006 Retrieved 14 October 2014 Idli using Cream of Rice Edibly Asian Retrieved 14 October 2014 Geeta Seth Rava Idli Cream of wheat or sooji idli North India Cooking Retrieved 14 October 2014 instant idli mix Tarla Dalal Sanjay amp Co Retrieved 14 October 2014 Rachana Gorikapudi 2012 Fenugreek Leaves Idli SPICY CURRIES Retrieved 14 October 2014 Stuffed Idli Spicy Tasty 2013 Retrieved 14 October 2014 Idli Upma Recipe Recipe with Leftover idlis Padhu s Kitchen 2012 Retrieved 14 October 2014 VEEN A G HACKLER L ROSS STEINKRAUS K H MUKHERJEE S K 28 June 2008 Nutritive Quality of Idli a Fermented Food of India Journal of Food Science 32 3 339 341 doi 10 1111 j 1365 2621 1967 tb01326 32 3 x ISSN 0022 1147 Council National Research 1 January 1992 Applications of Biotechnology in Traditional Fermented Foods doi 10 17226 1939 ISBN 978 0 309 04685 5 PMID 25121339 Agrawal Saumya World Idli Day Times Now News Retrieved 30 March 2022 Saha Somdatta World Idli Day 2021 NDTV Food Retrieved 30 March 2022 Bibliography editK T Achaya 12 May 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 Edward R Farnworth 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 Retrieved from https en wikipedia org w index php title Idli amp oldid 1215412301, wikipedia, wiki, book, books, library,

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