Exploring the History of Idli: From Kedli to the Modern Delight

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🥣 Unveiling the Journey of Idli

You are standing in the middle of the country. To your right is Chole Bhature Lassi, Paratha that will entice you. To your left is Dosa Vada (fried batter balls) and Idli (steamed rice cakes) that will leave you drooling. We present to you Idli, from the plates of history.

To prepare Idli, black lentil and fenugreek and rice are soaked separately. Then they are ground to a paste. It is left overnight for fermentation. Next day, salt gets added into the mixture for taste, and the paste is poured into the Idli stands and steamed. And ta da! The Idli is ready. Now, it is served with coconut chutney and Sambar (flavoured lentil soup), then, one will be left drooling.

🥣 Idli has a naughty name that matches its history. If we turn the pages of history, we find that Dosa and Vada had a 2,000 year long history in India. Whereas, Idli doesn’t have a very long history. This is the story of the Idli.

Idli is a popular South Indian breakfast dish made from fermented rice and urad dal (black lentils) batter, steamed until soft and fluffy. It’s appreciated for being light and nutritious. Here’s the nutritional breakdown for standard idli, followed by recipes for different variations including the popular Rava Idli.

Nutritional Table for Idli (Approximate values per idli, roughly 30g each):

Nutrient	Quantity
Calories	35-40 kcal
Protein	1-2 g
Carbohydrates	8-10 g
Fat	Less than 1 g
Dietary Fiber	0.5-1 g
Sugars	0-1 g
Sodium	5-10 mg

Note: Nutritional values can vary based on the specific proportions and specific ingredients used.

Recipes for Different Variations of Idli:

1. Rava Idli:

Rava Idli is made from semolina (rava) and is quicker to prepare as it does not require fermentation.

Ingredients:

• 1 cup semolina (rava)

• 1/2 cup sour curd (yogurt)

• 1/2 tsp baking soda or eno fruit salt

• Salt to taste

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/2 tsp chopped green chilies

• 1 tbsp chopped coriander

• 1 tbsp grated carrot

• 2 tbsp oil

Instructions:

1. Heat oil in a pan, add mustard seeds and cumin seeds and let them splutter. Add chopped green chilies and sauté for a minute.

2. Add semolina to the pan and roast it on a medium flame until it turns light golden, then let it cool.

3. In a bowl, mix the roasted semolina with sour curd, salt, and enough water to form a batter of dropping consistency. Let it sit for 15-20 minutes.

4. Add baking soda or eno to the batter just before steaming and mix well.

5. Grease idli molds and sprinkle some grated carrot and chopped coriander in each mold.

6. Pour the batter into the molds and steam for 10-12 minutes.

7. Serve hot with coconut chutney or sambar.

2. Oats Idli:

A healthy twist to the traditional idli, incorporating oats for added fiber.

Ingredients:

• 1 cup rolled oats, finely ground

• 1/2 cup semolina (rava)

• 1/2 cup sour curd (yogurt)

• 1 carrot, grated

• 10-15 leaves of coriander, chopped

• 1/2 tsp baking soda

• Salt to taste

• 1 tsp mustard seeds

• 1 tbsp oil

Instructions:

1. Dry roast the oats and semolina separately until they are lightly golden.

2. Prepare a tempering by heating oil, adding mustard seeds, and allowing them to splutter.

3. Mix the roasted oats and semolina with the tempering in a large bowl. Add grated carrot, coriander, sour curd, salt, and enough water to form a batter.

4. Let the batter sit for 15-20 minutes. Just before steaming, mix in the baking soda.

5. Pour the batter into greased idli molds and steam for about 12-15 minutes.

6. Serve warm with your choice of side dish.

These variations offer delightful twists on the traditional idli, providing options for those looking for more variety or trying to incorporate more nutrients into their diet.

📜 The Ancient Mention of Idli

The recipe of Idli was first mentioned in 920 A.D in the Kannada writings of Shivakotiacharya. A woman served eighteen different dishes to a bachelor who visited her home. Idli was one of them. But the recipe of Idli eaten during that time was different.

In the 10th century, according to the description of one poet Chavundaraya, Idli was prepared like this. Black gram soaked in buttermilk. Clear yoghurt whey, ground coriander, cumin asafoetida and black pepper was added. They were moulded into this shape. The biggest difference between the Idlis from that time and now is that at that time, Idlis were prepared without rice steam and fermentation, which is unimaginable now.

So, we need to know that where was rice steam and fermentation used? According to pre 17th-century sources, a Chinese historian Xuanzang has written, there were no utensils in India at that time, which could steam food. So, who taught us to make it? Kedli. The name sounds familiar, right? This is Idli’s sister, who was lost in the great fair. But, if you glance into history, the Kedli from Indonesia used to be prepared with steam cooking, rice, and fermentation.

From 800 to 1200 A.D, many Hindu kings ruled Indonesia who came to India to meet their relatives on holidays and to find brides. These Hindu kings used to have Indian chefs who brought the Kedli to India. The modern method to prepare Idli was derived from Kedli when these cooks cooked them in India. That is why, the soft, light, fluffy, bright Idli is on our plates today.

Nowadays, black gram, rice, steaming, and fermentation is the most important part of Idli making. It is hard to imagine Idli without these processes.

❓ FAQs about Idli

🤔 Where did rice originate from?

According to historical records, rice cultivation can be traced back to northeast India, East Bangladesh, Myanmar, Thailand, Laos, Vietnam, and South China.

🌾 What is the significance of rice in Indian culture?

Rice holds great significance in Indian culture beyond the realm of food. It is used in various cultural practices, such as throwing rice on the wedded couple during weddings and feeding babies rice with milk during the Annaprasan ceremony. Moreover, festivals like Pongal in Tamil Nadu, Onam in Kerala, Hootri in Coorg, and Bihu in Assam are connected to rice farming.

🍚 How many varieties of rice does India have?

You will be surprised to know that today, India has more than two hundred thousand varieties of rice.

🍽️ How does Idli fit into a healthy diet?

Idli is known for its health benefits and suitability for balanced diets. It is a nutritious and wholesome dish that provides essential nutrients.

🍽️ Conclusion: The Delightful Idli

Idli, with its rich history and mouthwatering taste, has become an integral part of Indian cuisine. From its humble origins to the modern delicacy, Idli has evolved and adapted over the centuries. Its unique preparation method involving rice, fermentation, and steaming sets it apart from other South Indian dishes.

Whether you enjoy it with coconut chutney and Sambar or indulge in its soft and fluffy texture, Idli never fails to satisfy your taste buds. So, the next time you find yourself craving a delicious and healthy meal, head to the nearest South Indian restaurant and experience the magic of Idli firsthand.

🥣 Now, stop drooling. Get up! Run to the nearest south Indian restaurant.

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