Idli puranam, avatharas
and side dishes.
Compiled by
P.R.Ramachander
A.Idli puranam
Idli the steam
cooked fermented batter
made by grinding rice and black
gram dhal is one of the important breakfast items in the three southern states of THamizh
Nadu, Karnataka and And Andhra Pradesh ,In Kerala also it is poular but
not as much as in the other states.
There is a general belief that it might
have originated from Tamil Nadu. I was surprised to know that the oldest references to Idli come from the state of Karnataka. In 920 AD several Kannada references refer it has been rreferred as “Iddalige by one Shivaloka charya. He
says that this item was prepared from only
by making Batter by grinding only
Black gram dhal,In 1025 AD
Lokapakara mentions that it was made
by grinding Black gram Dhal soaked in curd and spices The great Chalukya
king Someshwara III who ruled over parts
of Karnataka includes Idli as a breakfast
item in his book Manasollasa(1130 AD),This book is in Sanskrit and Idli is called as Iddarika,Here again Black gram Dhal only was
used. In some parts of Karnataka this
recipe is followed and the people call
it Udhina Idli (Black gram dhal ) idli..
The art of steam cooking by tying a cloth over the top of vessel partially
filled with water was being
practiced at this time.Possibly because of this Huing Shang the Chinese pilgrim mentioned that India did not have vessels
, suitable to steam cook.This
practice is still practiced in South
Canara district and parts of Tamil nadu. The konkanis settled in
Mangalore make cups out of leaves of
screw pine to make idli,. IN South Canara district they also use cups made of Jack fruit
tree leaves and call it Kadubu. The
Original Kanjeevaram Koil idli was made on Mandhara leaves.
The present
recipe of Idli has been mentioned in
the year 1250 AD. A food historian called K.T.Acharya
indicates the possibility that
it might have its origin
in Indonesia, where steam cooked
dishes are popular, There was a similar
dish there Kedli (Other historians were not able
to find a dish by that name in Indonesia.) Sri Acharya feels that the
Chozha kings who ruled over Indonesia between 800 AD and 1200 AD might have brought it to India.
A Gujarathi
work of 1520 AD menr tions about a dish called Idari
or idada which is a precursor to their
very popular dish Dokla, In this dish
it has been clearly mentioned that Udada dhal and rice were used to mke the batter. Some parts of Gujarat was
ruled by Chalukyas for some time and
the Maharasghtrian kings who ruled over Gujarat later
ruled THanjavur. Idli has been
mentioned as separate dish in Tamil Nadu some time in the 17th
centuary.
There is also a
mention of early arab settlers eating a
flattened batter made of powdered rice with ground coconut as side dish. This might have induced the Indians who were making Idly only with black gram to change over to the present formula.
Maha
Periyava in one of his writings says that Idli originated from
Iduthal (pouring) and I feel since
Avi denotes cooking possibly its original name was Ittu Avi
.
Grinding Dough
for idli became a tedious affair and
so some intelligent person invented Idli Rava which can be added to well ground Black
gram dhal , thus bringing down the work involved
When south
Indians settled in USA especially the cold areas they found it difficult to ferment the
dough to the required level . Lot of very intelligent research was done by our ladies there. I saw one lady who used to grind the dough , h keep it in the
oven with some heat for a few
minutes and swiych off the oven,. Next
day the Idli would have fermented in
side oven to the required degree.
This in short is
what I could get about
the history of Idli.Here are some of the Avatharas that Idli has
taken
B.Idli avatharam
1.Kanchipuram Idli
This is a
very popular form of Idli seasoned
with Pepper , cumin etc , The modern recipe for this is given in http://www.padhuskitchen.com/2014/06/kanchipuram-idli-recipe-easy-south.html
I
understand this Idli originated from the Kanchipuram Varadarajar Kovil idli
whose recipe is given in
http://www.thehindu.com/features/magazine/in-search-of-kancheepuram-idli/article4698641.ece
2.Rava
Idli
I understand that this great dish was
invented in Karnataka during second world war when it was difficult to get rice
. It is purely prepared by Whest Rava . The recipe for this is given
in http://www.spiceupthecurry.com/rava-idli-recipe/
With market being flooded with several instant Rava
Idli recipes, , it is very easy to make Rava Idli at home,
3.Masala idli
Here some spices and powders are
added to make idly more spicy. The
recipe for this is given in http://www.vegrecipesofindia.com/masala-idli-recipe/
4.Iyengar
Idli
The Tamil Nadu Iyengars have a
wonderful and slightly different recipe
for Idli . This is given in http://www.iyengarthaligai.in/2013/02/idly-maavu-idly-batter.html
5.
Thatte idli
This is a very typical idli which is famous in Karnataka , Its recipe is given in https://www.smithakalluraya.com/thatte-idli-recipe-soft-idli-recipe-karnataka-special-recipes
8.Mini
idlis
This is the same as Idlis but several small idlis
instead of big idlis are made
.This is the ideal to be eaten as Sambhar Idli , as one spoon can accommodate little sambhar and one Idli. One of the
avthars of this mini idli is POdi idli, whose
recipe is given in http://indianhealthyrecipes.com/podi-idli-recipe/
9.
Idli Uppuma
Idlis have to consumed hot and fluffy. But suppose some idlis are left over
, Our housewives convert them in to Idli Uppuma . The recipe is given in http://www.vegrecipesofindia.com/idli-upma-recipe-upma-recipes/
10.Idli
fried
This is definitely one of the modern
Avathars of Idli. It is normally very
tastey and very oily . The recipe
is given in http://www.vegrecipesofindia.com/idli-fry-recipe-idli-recipes/
11
. Sandwhich idli
While pouring in the idli plate pour
just half quantity. Cook it
slightly . Either put Idli pos di or
chutney over every idli and then pour
the remaining idli dough in every plate. Cook it fully. You can even put Masala instead of Chutney , For such idlis no side dish is necessary. One of the variation
is given in recipe http://www.tarladalal.com/Stuffed-Rava-Idli-Vegetable-Sandwich-36281r
12,
Oats Idli
People are becoming more and more health conscious and they have developed in Idly using
oats . The recipe is given in http://indianhealthyrecipes.com/oats-idli-recipe/
13.Sabu dhana or sago rice
idly this is another great variation. The recipe for this Is http://hebbarskitchen.com/sabudana-idli-sabakki-idli-sago-idli/
14.Vermicilli
Idli - This is prepared by using Semia
. the recipe is given in http://nishamadhulika.com/en/419-vermicelli-idli-recipe.html
15.Noodles idli
-Some people would have thought ,
if it can be prepared by using sEmia ,
why not using Noodles. Here is the recipe
http://www.awesomecuisine.com/recipes/5109/noodles-idly.html
16 Chinese
Idli - If all this why not
Chinese idli . The recipe is
given in http://www.tarladalal.com/Chinese-Idli-37464r
17.Carrot
/Beetroot / Palak Idlis
Any of these vegetables grated
slightly fried and put in Idli batter (Taking care to slightly more salt and then
cooked.Instant carrot/Beet root/Palak instead
idli powder is being marketed by a
company
C.Idli side dishes
1,The most popular side dish is the Milagaui podi/ Masala powder/Kara
podi /chutney powder mixed with either
Gingelly oil or ghee .
The recipe for this is given in http://vegetarianindianrecipes.com/idli-podi-recipe/.
The recipe for the same in Andhra style
is given in http://www.sirisfood.com/2014/02/andhra-style-karappodi-recipe-idli-karam-podi-recipe-rebuild-yourself/
2.The
next important side dish is
chutney . Some of the
recipes for chutneys are given below:-
1.Coconut chutney
http://www.vegrecipesofindia.com/hotel-style-coconut-chutney-recipe/
2.Onion
–tomato chutney http://indianhealthyrecipes.com/onion-tomato-chutney-recipe/
3.Kerala
recipe of onion tomato chutney http://malayali.me/special/easy-recipes/tomato-chutney-thakkali-chammanthi
3,Sambhar
. This is normal Sambhar prepared little
thin .I could find recipe for Idli sambhae in http://indianhealthyrecipes.com/idli-sambar-recipe-tiffin-sambar/
4.A
very poupular side dish for Idli in
mangalore hotels is simply curd.
3 comments:
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