According to food historians, Idli originated from Indonesia and then reached the Indian subcontinent as a popular breakfast food in the southern states of India. Idli is also popular among Srilankan Tamils.
Idli is a kind of savoury rice cake and has several variations including rava idli (semolina), tatte Idli (plate size variant of Idli from Karnataka), mini sambar Idli, ragi idli etc.
Here are some exciting stories about Idlis
- According to some theories, the word “Idli” was derived from ‘Iddalige.’ A name mentioned in a Kannada work of 920 AD.
- A popular caterer from Chennai named Eniyavan was the brainchild of World Idli Day, which is celebrated on March 30th of every year.
- Idli is a healthy treat because it contains no cholesterol, or fats. Idlis are light and soft and recommended for patients recovering from stomach related illness and for those who should avoid oily food.
- Par boiled rice 3 cups
- Urad dhal 1 cup
- Salt 2 t.spoon
- Rinse and soak rice and urad dhal separately in water for 2 hours.
- Grind the two separately, and mix them together with salt.
- Keep it overnight, ferment before making idlis.
- Pour the batter in moulds of a idli cooker
- Place the moulds in the idli cooker.
- Place the idli cooker for 10 minutes over medium flame.
- You can check whether idlis are cooked by inserting a piece of stick in the center of idli.
- If the stick comes out clean, it means idli is cooked.
- Serve hot with sambar, chutney or both.