Idli

Idlioridly(/ˈɪdliː/; plural:idlis) oriddalioriddenais a type of savoury rice cake, originating fromSouth India, popular as a breakfast food inSouthernIndiaand inSri Lanka. The cakes are made by steaming a batter consisting offermentedde-huskedblack lentilsand rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Idli has several variations, includingrava idli, which is made fromsemolina. Regional variants includesannaofKonkan.
A precursor of the modern idli is mentioned in several ancient Indian works.Vaddaradhane, a 920 CEKannada languagework byShivakotiacharya, mentions "iddalige", prepared only from ablack grambatter. Chavundaraya II, the author of the earliest available Kannada encyclopedia,Lokopakara(c.1025 CE), describes the preparation of this food by soaking black gram inbuttermilk, ground to a fine paste, and mixed with the clear water ofcurdand spices.TheWestern Chalukyaking and scholarSomeshwara III, reigning in the area now calledKarnataka, included an idli recipe in his encyclopedia,Manasollasa(1130 CE). ThisSanskrit-language work describes the food asiḍḍarikā. 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 calleduddina idliin 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 thesteamingfor fluffiness. The references to the modern recipe appear in the Indian works only after 1250 CE. Food historianK. T. Achayaspeculates that the modern idli recipe might have originated in present-dayIndonesia, which has a long tradition of fermented food. According to him, the cooks employed by theHindukings of theIndianised kingdomsmight 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 historianColleen Taylor Senthe fermentation process of idli batter is a natural process that was discovered independently in India, since nearly all cultures use fermentation in some form.
TheGujaratiworkVarṇaka Samuccaya(1520 CE) mentions idli asidari, and also mentions its local adaptation,idada(a non-fermented version ofdhokla).
The earliest extantTamilwork to mention idli (asitali) isMaccapuranam, dated to the 17th century.In 2015,Chennai-based Idli caterer Eniyavan started celebrating March 30 as "World Idli Day".
To make Idli, four parts uncooked rice (idli rice orparboiled rice) to one part whole white lentil (black gram,Vigna mungo) are soaked separately for at least four hours – overnight if more convenient. Optionally spices such as fenugreek seeds can be added at the time of soaking, for additional flavour. Once soaked, 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.
Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served withchutneys(coconut-based),sambarandMedu vada. However, this varies greatly by region and personal taste, it is also often served with kaara chutney (onion-based) orspicy fish curries. The dry spice mixturepodiis convenient while travelling.
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 ricecan reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used.Similarly,semolinaorcream of wheatmay be used for preparingrava 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 andsautéedfor a dish called idliupma.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.
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 strainLeuconostoc mesenteroidesand the homofermentative strainEnterococcus faecalis(formerly classified asStreptococcus faecalis). Heterofermentative lactic acid bacteria such asL. mesenteroidesgenerate both lactic acid as well as carbon dioxide whereas homofermentative lactic acid bacteria only generate lactic acid.
BothL. mesenteroidesandE. faecalisare 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. mesenteroidestolerates 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.
March 30 is celebrated as World Idli Day.It was first celebrated in 2015 at Chennai.