Idli or idly () is a type of savoury rice cake, originating from the
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territo ...
,popular as breakfast foods in
Southern India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
and in
Sri Lanka
Sri Lanka (, ; si, ශ්රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...
. The cakes are made by steaming a batter consisting of
fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Idli has several variations, including
rava idli, which is made from
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Etymo ...
. Regional variants include ''
sanna'' of
Konkan
The Konkan ( kok, कोंकण) or Kokan () is a stretch of land by the western coast of India, running from Damaon in the north to Karwar in the south; with the Arabian Sea to the west and the Deccan plateau in the east. The hinterland ...
.
History
A precursor of the modern idli is mentioned in several ancient Indian works. ''
Vaddaradhane
Vaddaradhane by Shivakotiacharya is the earliest extant prose work in Kannada. It is a didactic work consisting of nineteen stories and is based on Harisena's ''Brhatkathakosa''. The work is also known for mentioning the precursor to modern idl ...
'', a 920 CE
Kannada language
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native sp ...
work by
Shivakotiacharya
Shivakotiacharya (also Shivakoti), a writer of the 9th-10th century, is considered the author of didactic Kannada language Jain text ''Vaddaradhane'' (''lit'', "Worship of elders", ca. 900). A prose narrative written in pre-Old-Kannada (''P ...
mentions "iddalige", prepared only from a
black gram
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...
batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram in
buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
, ground to a fine paste, and mixed with the clear water of
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...
and spices. The
Western Chalukya
The Western Chalukya Empire ruled most of the western Deccan, South India, between the 10th and 12th centuries. This Kannadiga dynasty is sometimes called the ''Kalyani Chalukya'' after its regal capital at Kalyani, today's Basavakalyan in the ...
king and scholar
Someshwara III
Someshvara III (; ) was a Western Chalukya king (also known as the Kalyani Chalukyas), the son and successor of Vikramaditya VI. He ascended the throne of the Western Chalukya Kingdom in 1126 CE, or 1127 CE.
Someshvara III, the third king in t ...
, reigning in the area now called
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...
, included an idli recipe in his encyclopedia, ''
Manasollasa
The ' also known as ''Abhilashitartha Chintamani'', is an early 12th-century Sanskrit text composed by the Kalyani Chalukya king Someshvara III, who ruled in present-day Karnataka . It is an encyclopedic work covering topics such as polity, gove ...
'' (1130 CE). This
Sanskrit
Sanskrit (; attributively , ; nominally , , ) is a classical language belonging to the Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had diffused there from the northwest in the late ...
-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. 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
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
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
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
, which has a long tradition of fermented food. According to him, the cooks employed by the
Hindu
Hindus (; ) are people who religiously adhere to Hinduism.Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pages 35–37 Historically, the term has also been used as a geographical, cultural, and later religious identifier for ...
kings of the
Indianised kingdom
Greater India, or the Indian cultural sphere, is an area composed of many countries and regions in South and Southeast Asia that were historically influenced by Indian culture, which itself formed from the various distinct indigenous cultures ...
s 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 an idli.
However, Janaki Lenin was unable to find any recipe for an Indonesian dish by this name. According to food historian
Colleen Taylor Sen
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written eight books, many articles and has also contributed entries to encyclopedias.
Early life
Sen was born in Toronto. She holds a B.A ...
the fermentation process of idli batter is natural process that was discovered independently in India, since nearly all cultures use fermentation in some form.
Gujarati historians believe that it was
Saurashtrian textile
Textile is an umbrella term that includes various fiber-based materials, including fibers, yarns, filaments, threads, different fabric types, etc. At first, the word "textiles" only referred to woven fabrics. However, weaving is not the ...
merchant
A merchant is a person who trades in commodities produced by other people, especially one who trades with foreign countries. Historically, a merchant is anyone who is involved in business or trade. Merchants have operated for as long as indust ...
s who introduced idli to
South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territo ...
during the 10th and 12th centuries. There are even claims that a mix of rice and
black gram
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...
ground together and later steamed to form cakes had its origins in
Gujarat
Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...
. The
Gujarati
Gujarati may refer to:
* something of, from, or related to Gujarat, a state of India
* Gujarati people, the major ethnic group of Gujarat
* Gujarati language, the Indo-Aryan language spoken by them
* Gujarati languages, the Western Indo-Aryan sub ...
work ''Varṇaka Samuccaya'' (1520 CE) mentions idli as ''idari'', and also mentions its local adaption ''idada'' (a non-fermented version of
dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists o ...
).
The earliest extant
Tamil
Tamil may refer to:
* Tamils, an ethnic group native to India and some other parts of Asia
**Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils
**Tamil Malaysians, Tamil people native to Malaysia
* Tamil language, nativ ...
work to mention idli (as ''itali'') is ''Maccapuranam'', dated to the 17th century.
In 2015,
Chennai
Chennai (, ), formerly known as Madras ( the official name until 1996), is the capital city of Tamil Nadu, the southernmost Indian state. The largest city of the state in area and population, Chennai is located on the Coromandel Coast of th ...
-based Idli caterer Eniyavan started celebrating 30 March as the "World Idli Day".
Preparation
To make Idli, four parts uncooked rice (idli rice or
parboiled rice
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while ...
) to one part whole white lentil (black gram, ''
Vigna mungo
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from th ...
'') 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.
File:Idly Ingredients.jpg, Key ingredients used are rice and black gram.
File:Idli Batter.JPG, Idli batter
File:Idli Making Plate.JPG, Idli mold
File:Idli Batter to Making Plate.JPG, Batter poured into the mold
File:Idli Making Plates.JPG, Several molds stacked over another
File:Idli Make in Steam.JPG, Idli steaming in cooker
File:Idli in Idli Cooking Vessel.JPG, Cooked idli
File:Idlis Ready.JPG, Molds removed from cooker
File:Idlis Detatched From Cooker.JPG, Idlis ready to eat
Serving
Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served with
chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
...
s (
coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
based),
sambar and
Medu vada
Medu vada (; ) is a South Indian breakfast snack made from ''Vigna mungo'' (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a bre ...
. 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.
Variations
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
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while ...
can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used. Similarly,
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Etymo ...
or
cream of wheat
Cream of Wheat is an American brand of farina, a type of breakfast porridge mix made from wheat middlings. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn. It was first ma ...
may be used for preparing
rava idli (wheat idli).
Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis.
In addition to or instead of fenugreek other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc. 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. Leftover idlis can be cut-up or crushed and
sautéed for a dish called idli
upma
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...
. 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 as idly manchurian, idly fry, chilly idly, stuffed idly, to name a few.
File:Traditional coconut shell idlis, Karnataka.jpg, Idlis cooked traditionally in coconut shells, Karnataka
File:Rasam and Idli.jpg, Idli served with rasam
File:ಮೂಡೆ ಇಡ್ಲಿ, ಕರ್ನಾಟಕ.jpg, Moode idli steamed in fragrant screwpine
''Pandanus'' is a genus of monocots with some 750 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. The greatest number of species are found in Madagascar and Malaysia. Common names ...
leaves, Mangalore, Karnataka.
File:Idli sambar.JPG, Sambar idli as served in Tamil Nadu
Tamil Nadu (; , TN) is a States and union territories of India, state in southern India. It is the List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India ...
File:ಕೊಟ್ಟೆ ಕಡುಬು ಇಡಲಿಗಳು.jpg, Kotte kadubu idlis steamed in jackfruit leaves, Karnataka
File:Rava Idli (6005561226).jpg , Rave idli (sooji idli) is a specialty of Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...
File:Sanna (Commons).jpg, Sanna(s), a Goan
Goans ( kok, गोंयकार, Romi Konkani: , pt, Goeses) is the demonym used to describe the people native to Goa, India, who form an ethno-linguistic group resulting from the assimilation of Indo-Aryan, Dravidian, Indo-Portuguese, and ...
variant of idli, also known as ''hittli'' in Konkani.
Batter fermentation mechanism
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
''Leuconostoc mesenteroides'' is a species of lactic acid bacteria associated with Fermentation (biochemistry), fermentation, under conditions of salinity and low temperatures (such as Lactic acid fermentation, lactic acid production in fermented ...
'' and the homofermantative strain ''
Enterococcus faecalis
''Enterococcus faecalis'' – formerly classified as part of the group D ''Streptococcus'' system – is a Gram-positive, commensal bacterium inhabiting the gastrointestinal tracts of humans. Like other species in the genus ''Enterococcus'', ''E ...
'' (formerly classified as ''Streptococcus faecalis''). Heterofermantative lactic acid bacteria such as ''L. mesenteroides'' generate both lactic acid as well as carbon dioxide whereas homofermantative 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.
Idli Day
March 30 is celebrated as World Idli Day. It was first celebrated in 2015 at Chennai.
See also
*
Bhapa pitha
*
Cuisine of Karnataka
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cu ...
*
Dhokla
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists o ...
*
List of Indian breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Ingredients
Most flat breads from northern India are unleavened a ...
*
List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
Steamed foods
* Ada – a food item from Kerala, usually made of rice flour with sweet filling inside.
* Bánh – in Hanoi ...
*
Puttu
Puttu ( ml, പുട്ട്; ta, புட்டு; si, පිට්ටු) (pronounced ), alternatively spelled pittu ( ta, பிட்டு), is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, ...
*
Rava idli
*
Sanna
References
Bibliography
*
* Devi, Yamuna (1987). ''Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking'', Dutton. .
*
* Jaffrey, Madhur (1988). ''A Taste of India'', Atheneum.
* Rau, Santha Rama (1969). ''The Cooking of India'', Time-Life Books.
{{Malaysian cuisine
Indian breads
Indian rice dishes
Fermented foods
Andhra cuisine
Karnataka cuisine
Kerala cuisine
South Indian cuisine
Steamed foods
Tamil cuisine
Telangana cuisine
Malaysian breads
Sri Lankan rice dishes