Idli

Idli ko idly (/ˈɪdliː/; jam'i: **idlis**) ko **iddali** ko **Edena** wani nau'in kek ne na shinkafa mai dadi, wanda ya samo asali ne daga Kudancin Indiya, sananne ne a matsayin abincin karin kumallo a Kudancin India da Sri Lanka. Ana yin kek ɗin ta hanyar tururi da ke kunshe da baƙar fata da shinkafa. Tsarin fermentation yana rushe starches don jiki ya fi sauƙin metabolised.

Idli yana da bambance-bambance da yawa, gami da Rava idli, wanda aka yi daga semolina. Bambance-bambance na yanki sun haɗa da sanna na Konkan .

## Tarihi

An ambaci mai gabatarwa na zamani a cikin ayyukan Indiya da yawa na dā. *Vaddaradhane*, aikin yaren Kannada na 920 AZ na Shivakotiacharya, ya ambaci "iddalige", wanda aka shirya ne kawai daga baƙar fata. &nbsp;Chavundaraya II, marubucin encyclopedia na farko da ake samu na Kannada, *Lokopakara* ( AZ), ya bayyana shirye-shiryen wannan abinci ta hanyar tsoma baki a cikin madara, ƙasa zuwa mai kyau, kuma an gauraya shi da ruwa mai tsabta na curd da kayan yaji. &nbsp;Sarkin Yammacin Chalukya kuma masanin Someshwara III, wanda ke mulki a yankin da ake kira Karnataka yanzu, ya haɗa da girke-girke mara amfani a cikin encyclopedia, *Manasollasa* (1130 AZ). &nbsp;Wannan aikin yaren Sanskrit ya bayyana abinci a matsayin Idacarā . A Karnataka, an bayyana Idli a cikin 1235 AZ a matsayin "haske, kamar tsabar kudi masu daraja", wanda ba ya nuna tushen shinkafa. &nbsp;Abinci da aka shirya ta amfani da wannan girke-girke yanzu ana kiransa *uddina idli* a Karnataka.

Kayan girke-girke da aka ambata a cikin waɗannan tsoffin ayyukan Indiya sun bar mahimman fannoni uku na girke-rikicen idli na zamani: amfani da shinkafa (ba kawai baƙar fata ba), dogon fermentation na cakuda, da tururi don fluffiness. Nassara game da girke-girke na zamani sun bayyana a cikin ayyukan Indiya ne kawai bayan 1250 AZ. &nbsp;Masanin tarihin abinci K. T. Achaya ya yi hasashen cewa girke-girke na zamani na iya samo asali ne a Indonesia ta yanzu, wanda ke da doguwar al'adar abinci mai yisti. A cewarsa, masu dafa abinci da sarakunan Hindu na Masarautun Indiya suka yi amfani da su na iya kirkirar idli mai tururi a can, kuma suka dawo da girke-girke zuwa Indiya a lokacin 800-1200 AZ. &nbsp;Achaya ya ambaci abincin Indonesiya da ake kira "kedli", wanda a cewarsa, kamar idli ne. Koyaya, Janaki Lenin bai iya samun kowane girke-girke na abincin Indonesiya da wannan sunan ba. A cewar masanin tarihin abinci Colleen Taylor Sen tsarin fermentation na idli batter tsari ne na halitta wanda aka gano da kansa a Indiya, tunda kusan dukkanin al'adu suna amfani da fermentation a wani nau'i.

Aikin Gujarati *Varṇaka Samuccaya* (1520 AZ) ya ambaci idli a matsayin *idari*, kuma ya ambaci karbuwa ta gida, *idada* (wani nau'in dhokla ba tare da yisti ba). 

Ayyukan Tamil na farko da suka wanzu don ambaton idli (kamar yadda itali) shine *Maccapuranam*, wanda aka rubuta a karni na 17. A cikin 2015, mai ba da abinci na Idli mai suna Eniyavan ya fara bikin Maris 30 a matsayin "Ranar Idli ta Duniya". 

## Shirye-shiryen
 
Don yin Idli, sassan hudu da ba a dafa su ba (idli shinkafa ko shinkafa da aka dafa) zuwa wani bangare fari (black gram, *Vigna mungo*) ana tsoma su daban na akalla sa'o'i hudu - da dare idan ya fi dacewa. Za'a iya ƙara kayan yaji kamar tsaba na fenugreek a lokacin tsomawa, don ƙarin dandano. Da zarar an tsoma su, ana niƙa lentils zuwa mai kyau kuma an niƙa shinkafa daban, sannan a haɗa su. Bayan haka, ana barin cakuda don ferment a cikin dare wanda girmansa zai fi ninki biyu. Bayan fermentation, ana iya adana wasu daga cikin batir a matsayin al'adun farawa don rukuni na gaba. An gama batir din idli a cikin kayan kwalliya na tray ko "itace" don tururi. Fold din da aka yi amfani da shi yana ba da damar dafa idlis daidai. Itacen yana riƙe da trays sama da matakin ruwan tafasa a cikin tukunya, kuma an rufe tukunya har sai an yi idlis (kimanin minti 10-15, dangane da girman). Hanyar gargajiya ita ce amfani da ganye maimakon ƙira.
Fayil:Idly_Ingredients.jpg|Key ingredients used are rice and black gram.
Fayil:Idli_Batter.JPG|Idli batter
Fayil:Idli_Making_Plate.JPG|Idli mold
Fayil:Idli_Batter_to_Making_Plate.JPG|Batter poured into the mold
Fayil:Idli_Making_Plates.JPG|Several molds stacked over another
Fayil:Idli_Make_in_Steam.JPG|Idli steaming in cooker
Fayil:Idli_in_Idli_Cooking_Vessel.JPG|Cooked idli
Fayil:Idlis_Ready.JPG|Molds removed from cooker
Fayil:Idlis_Detatched_From_Cooker.JPG|Idlis ready to eat


### Yin hidima
Tun da yake idlis masu sauƙi suna da ɗanɗano, ana ɗaukar kayan yaji suna da mahimmanci. Sau da yawa ana ba da Idlis tare da chutneys (tushen kwakwa), sambar da Medu vada . Koyaya, wannan ya bambanta sosai ta yankin da dandano na mutum, ana kuma ba da shi sau da yawa tare da kaara chutney (tushen ionion) ko curries na kifi mai ɗanɗano. Tsarin cakuda kayan yaji mai bushe yana da kyau yayin tafiya. 

### Bambance-bambance
Akwai bambance-bambance na yanki da yawa na idlis da aka yi a Kudancin Indiya da Sri Lanka. Tare da ƙaura na Indiyawan kudanci da Sri Lankans a duk faɗin yankin da duniya, an halicci bambance-bambance da yawa a kan idli ban da kusan bambance-mbance na gida. Abubuwan da ke da wuyar samun su da al'adun dafa abinci daban-daban sun buƙaci canje-canje a cikin sinadaran da hanyoyin. Shinkafa da aka dafa zai iya rage lokacin nutsewa sosai. Hakanan ana iya amfani da shinkafa da aka saya ko cream na shinkafa. Hakazalika, ana iya amfani da semolina ko cream na alkama don shirya Rava idli (alkama idli).  Ana iya ƙara Dahi (yogurt) don samar da ɗanɗano mai zaki ga masu bugawa marasa yisti. Haɗakarwar da aka riga aka shirya suna ba da damar kusan nan take.

Baya ga ko maimakon fenugreek, ana iya amfani da wasu kayan yaji kamar tsaba na mustard, chili peppers, cumin, coriander, ginger, da dai sauransu. Ana iya ƙara sukari don yin su daɗi maimakon mai ɗanɗano. Hakanan ana iya cika Idli da cika dankali, wake, carrot da masala. Za'a iya yanke idlis da ya rage ko murkushe shi kuma a dafa shi don abincin da ake kira idli upma. Microwave ko tururi na lantarki na atomatik wanda ba ya manne ana ɗaukarsa a matsayin madadin da ya dace ga tururi na al'ada. Shirye-shiryen batir ta amfani da mai niƙa dutse mai niƙa na hannu za a iya maye gurbinsa da masu niƙa na lantarki ko masu haɗawa. Yawancin gidajen cin abinci sun kuma zo da girke-girke na idlis kamar su idly manchurian, idly fry, sanyi idly, stuffed idly, don ambaci kaɗan.
Fayil:Traditional_coconut_shell_idlis,_Karnataka.jpg|Idlis cooked traditionally in coconut shells, Karnataka
Fayil:Rasam_and_Idli.jpg|Idli served with rasam
Fayil:ಮೂಡೆ_ಇಡ್ಲಿ,_ಕರ್ನಾಟಕ.jpg|Moode idli steamed in fragrant screwpine leaves, Mangalore, Karnataka.
Fayil:Idli_sambar.JPG| Sambar idli as served in Tamil Nadu
Fayil:ಕೊಟ್ಟೆ_ಕಡುಬು_ಇಡಲಿಗಳು.jpg| Kotte kadubu idlis steamed in jackfruit leaves, Karnataka
Fayil:Rava_Idli_(6005561226).jpg| Rave idli (sooji idli) is a specialty of Karnataka
Fayil:Sanna_(Commons).jpg|Sanna(s), a Goan variant of idli, also known as *hittli* in Konkani.


## Hanyar yisti na batir
Gurasar mai laushi yana haifar da yisti wanda ya haifar da ƙarni na carbon dioxide da kuma karuwar acidity. Wannan fermentation ana yin ta da kwayoyin lactic acid, musamman ma nau'in heterofermentative *Leuconostoc mesenteroides* da nau'in homofermentative *Enterococcus faecalis* (wanda aka rarraba a matsayin *Streptococcus faecalis*). Kwayoyin cuta na lactic acid masu kama da *L. mesenteroides* suna samar da lactic acid da carbon dioxide yayin da kwayoyin cuta na homofermentative lactic acid kawai ke samar da lacic acid.

Dukansu *L. mesenteroides* da *E. faecalis* galibi ana isar da su ga mai bugawa ta hanyar baƙar fata. Dukkanin nau'ikan sun fara ninkawa yayin da hatsi ke tsomawa kuma suna ci gaba da yin hakan bayan niƙa.

*L. mesenteroides* yana jure yawan gishiri ba kamar sauran ƙwayoyin cuta ba. Saboda haka gishiri a cikin mashaya da kuma ci gaba da tsara na lactic acid duka suna hana ci gaban wasu kwayoyin da ba a so.

## Ranar Ruwa
Ana yin bikin ranar 30 ga watan Maris a matsayin Ranar Duniya. An fara yin bikin ne a shekarar 2015 a Chennai . 

## Dubi kuma
  

## Manazarta

## Bayanan littattafai

* 
* Devi, Yamuna (1987). *Abincin Ubangiji Krishna: Fasahar Abincin Indiya*, Dutton .   ISBN .&nbsp;
*  
* [Hotuna a shafi na 9] Wani ɗanɗano na Indiya, Atheneum.   ISBN&nbsp;
* Rau, Santha Rama (1969). The Cooking of India, Littattafan Lokaci-Rayuwa.