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Encyclopedia > Idli
Idli
Kannada: ಇಡ್ಲಿ
Malayalam: ഇഡ്ഡലി
Tamil: இட்லி
Telugu: ఇడ్లీ


The idli (IPA:ɪdlːi), also romanized "idly" or "iddly", is a steamed rice cake popular throughout South India. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. Image File history File links Metadata No higher resolution available. ... “Kannada” redirects here. ... Malayalam ( ) is the language spoken predominantly in the state of Kerala, in southern India. ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... “Telugu” redirects here. ... South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... For other uses, see Rice (disambiguation). ...


Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. This article is about the condiment. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Milagai Podi (literally chilli powder in Tamil) is a coarse mixture of ground dry spices that typically contains dried chilies, lentils and sesame seeds. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ...


The idli is a common fastfood available everywhere in India, especially in the states that make up South India. South India is a linguistic-cultural region of India that comprises the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the two Union Territories of Lakshadweep and Puducherry, whose inhabitants are collectively referred to as South Indians. ...

Contents

History

Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD,[1] and it seems to have started as a dish made only of fermented black lentil. One description circa 1025 A.D. says the lentils were first soaked in buttermilk, and after grinding, seasoned with black pepper, coriander, cumin and asafoetida. “Kannada” redirects here. ... Shivakotiacharya authored the earliest extant prose work in Kannada called Vaddaradhane in 900 C.E. during the rule of Rashtrakuta king Krishna II. There seems to be a 800 C.E. and a 930 C.E date given to this work by some other sources though. ... Percentages are relative to US RDI values for adults. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Geerah redirects here. ... Binomial name L. Asafoetida (Ferula assafoetida, family Apiaceae), alternative spelling asafetida (also known as devils dung, stinking gum, asant, food of the gods, hing, and giant fennel) is a species of Ferula native to Iran. ...


The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, the Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the idli changed in ingredients, the preparation process and the name remained the same. , Karnataka (Kannada: ಕನಾ೯ಟಕ, IPA:  ) is a state in the southern part of India. ... Sanskrit ( , for short ) is a classical language of India, a liturgical language of Hinduism, Buddhism, Sikhism, and Jainism, and one of the 23 official languages of India. ...


Preparation

Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.
Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To prepare the classic idlis, two parts uncooked rice to one part split black lentil (Urad dal) are soaked until they can be ground to a paste in a heavy stone grinding vessel, the attu kal. This paste is allowed to ferment overnight, until about 2-1/2 times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. This typically has several metal trays in tiers on a central support, with three or four round indentations per tray. These molds are perforated to 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, in 10-25 minutes, depending on size. The idli's pancake-like (or crepe-like) cousin is the dosa. Image File history File links Size of this preview: 701 × 600 pixelsFull resolution (1169 × 1000 pixel, file size: 954 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 701 × 600 pixelsFull resolution (1169 × 1000 pixel, file size: 954 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Urad dal are lentil-like beans which have black skins covering creamy white interiors. ... Attu Kal is a kind of grinding machine made of stone. ... Ghee in a jar Ghee (Hindi घी, Urdu Ú¯Ú¾ÛŒ, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... Two pancakes with maple syrup. ... A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ... This article does not cite any references or sources. ...


Contemporary Idlis and variations

Rava idli, a specialty of Karnataka
Rava idli, a specialty of Karnataka

Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain. The traditional heavy stones used to wet-grind the rice and dal are not easily transported. Access to Indian ingredients before the advent of Internet mail order could be virtually impossible in many places. Chlorinated water and iodized salt interfere with fermentation. Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 414 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Idli User:Sarvagnya User:Sarvagnya/sandbox... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 414 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Idli User:Sarvagnya User:Sarvagnya/sandbox... Rava Idli, served with chutney and sambar along with ghee Rava Idli (Kannada: ) is a variation of the popular South Indian breakfast item, idli. ... , Karnataka (Kannada: ಕನಾ೯ಟಕ, IPA:  ) is a state in the southern part of India. ... Chlorination is the process of adding the element chlorine to water as a method of water purification to make it fit for human consumption as drinking water. ... Iodised salt is ordinary table salt mixed with a tiny amount of iodine salts, so that it prevents disease of the thyroid gland. ...


Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice, such as Uncle Ben's can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. Idli Burger is another variation that can be made easily. Rava Idli, served with chutney and sambar along with ghee Rava Idli (Kannada: ) is a variation of the popular South Indian breakfast item, idli. ... Parboiled rice is rice that has been boiled in the husk. ... Uncle Ben’s is a brand name for parboiled (“converted”) rice and related food products. ... Original icon design from 1895 Box design of Cream of Wheat until it was sold to B&G Foods Cream of Wheat is a hot breakfast cereal invented in 1893 by wheat millers in Grand Forks, North Dakota[1]. The cereal is currently manufactured and sold by B&G Foods. ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Original icon design from 1895 Box design of Cream of Wheat until it was sold to B&G Foods Cream of Wheat is a hot breakfast cereal invented in 1893 by wheat millers in Grand Forks, North Dakota[1]. The cereal is currently manufactured and sold by B&G Foods. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...


Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric Wet grinders may take the place of floor-bound attu kal. With these appliances, even the classic idlis can be made more easily. This article does not cite any references or sources. ...


The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves (neem), fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Mustard seeds are small, about 1mm in diameter. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... Binomial name Trigonella foenum-graecum L. Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. ... ... Neem (Azadirachta indica, syn. ... Binomial name Zingiber officinale Rosc. ... Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... For other uses, see Nut (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... For other uses, see Coconut (disambiguation). ... This article is about sugar as food and as an important and widely traded commodity. ... A block of Indian jaggery (gur) Cleaning of pans prior to manufacture of jaggery Preparation of jaggery Jaggery is the traditional unrefined sugar used in India. ...


A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.


Picture gallery

References

  1. ^ History of Dosa and Idli
  • Idli (Indian Rice Cakes) - a Balanced Diet. Author: Dr M.S.Rajanna Professor. Department of Community Medicine. Sri Siddhartha Medical College. Tumkur Karnataka state. India.
  • Achaya, K. T. (1994) Indian Food: A Historical Companion, Oxford University Press ISBN 0-19-563448-9
  • Devi, Yamuna (1987) Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, Dutton ISBN 0-525-24564-2
  • Jaffrey, Madhur (1988) A Taste of India, Atheneum ISBN 0-689-70726-6
  • Rau, Santha Rama (1969) The Cooking of India, Time-Life Books

External links

  • Article in The Hindu (newspaper)
  • How to make idlis (Pachakam)..

See also

Wikibooks
Wikibooks Cookbook has an article on
Wikimedia Commons has media related to:
Idli
Cuisine of Malaysia
Malay food Kuih, Ketupat, Nasi Dagang, Nasi paprik, Nasi goreng pattaya
Indian food Banana leaf rice, Thosai, Idli, Putu mayam, Biryani, Capati
Mamak food Roti canai, Maggi goreng, Nasi kandar, Nasi lemak
Chinese food Asam laksa, Bak kut teh, Bakkwa, Pao, Char kway teow, Hokkien mee, Popiah, Rojak, Tong sui
Nyonya food Laksa lemak, Otak-otak

  Results from FactBites:
 
Idli - definition of Idli in Encyclopedia (88 words)
Idli is a food native to southern India.
It is a small, steamed spherical cake made of rice and lentils (specifically urad dal), served with chutney and/or other condiments.
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