Know more about Idli, the popular breakfast item in South India

 Idli comes into our mind the moment we think about South Indian cuisine. It's the most beloved breakfast item in South India, and for good reason! Simply put, it's a type of savory rice cake served with sambar and chutney.

It has numerous different variants such as sanna, rava idli, thatte idli, mudde idli, dahi idli, goli idli, poha idli, idli dhokla, etc. 

The Origin of Idli

There are several theories regarding idli's origin. Most food historians believe that idli first originated in Indonesia, and later came to India during 800-1200 CE. Some believe that it was introduced to Indian coasts by the Arab traders in the ancient era. It's also believed that the dish was introduced to Southern India by the Saurashtrian textile merchants between the 10th and 12th centuries.

Idli is also mentioned in numerous ancient Indian works such as Vaddaradhane", "Lokopakara", "Manasollasa, Var_aka

Samuccaya, 'Maccapuranam, etc.

The word 'idi' may have been derived from 'i__arik

How to Prepare

To make idil, you need 4 cups of parboiled rice (commonly known as idli rice in indian markets), I cup of whole white lentils, 1/4 cup of fenugreek seeds, and a little amount of salt.

First, soak the rice and lentils separately overnight. Ground them separately in the morning, combine, and then leave it to ferment properly.

Add fenugreek seeds and salt to the fermented mixture. Now, steam it in round greased molds to prepare Idlis

The traditional recipe incorporates

the use of leaves instead of molds. Serve it hot along with sambar and coconut chutney.

Health Benefits of Idli?

Idli is an excellent source of dietary fiber, iron, zinc, B-vitamins, vitamin K, phytic acid, etc.

It helps improve the overall functioning of your immune system.

It's easily digestible. Also, it feeds the good bacteria living in your intestine.

It's low in fats and carbohydrates. Hence, it is a good choice for people struggling with obesity.

Some Additional Information

Idli contains no cholesterol and saturated fats.

Rava idli (which is prepared using semolina) was invented during World War II in Karnataka to manage the shortage of rice in the state.

30th March is celebrated as World Idli Day. It's the brainchild of Eniyavan, a famous caterer from the South Indian city of Chennai.