Idli (ಇಡ್ಲಿ Kannada and Tulu; இட்லி in Tamil; ഇഡ്ഡലി in Malayalam, ఇడ్లీ in Telugu or ఆవిరికుడుము avirikuḍumu) also idly / iddly is a traditional breakfast in south Indian households.
Idli is a savory rice cake of South Indian origin but now popular throughout the world. This dome shaped cake is about three inches in diameter and is made by steaming the fermented batter of black lentils (urad dal) and rice.
The fermentation process breaks down the starches so that they are more readily metabolized by the body. It also makes the food fluffy, light and easy to eat and digest.
Most often eaten at breakfast or as a snack, idlis are usually served with sambar or chutney or a spicy milagaip podi. A popular variant is सान्नां sānnāṃ among Goans and Konkanis.
Idli as well as the process of steaming was known in India by as early as 700 CE – long before the power of steam was discovered in the West.
Earliest mention of idli occurs in 920 AD and it seems to have started as a dish made only of fermented black lentil. There is no known record of rice being added until the 17th century. It might have been discovered that the addition of rice helped to speed up the fermentation process.
The word “Idly” may be of Kannada or Tamil origin. The words ittu (ಇಟ್ಟು)/idu(ಇಡು) and aavi (ಆವಿ) in Kannada means ‘keep’ in the ‘steam’. Tamil the words ittu (இட்டு) and ali (அளி) means cook and serve.
To make idli, four parts par boiled rice and one part split black lentil (minapa pappu aka urad dal) are soaked in water for 4 to 6 hours and ground into a smooth paste. The paste is allowed to ferment overnight, until it has expanded to about 2½ times its original volume. The idli batter is then poured into the greased molds of an idli “tree” and steamed.
The traditional method in Tamil Nadu used pure white cloth placed on the idli moulds instead of greased plates so that idlis were prepared without a single drop of oil / ghee. Those cloths are washed daily and kept separately in kitchens. The perforated molds allowed the idlis to be cooked evenly.
Idlis are usually served in pairs with Coconut chutney (thengai chutney/ kobbari chutney) or Kaara Chutney (Onion chutney), Sambar and Idli milagai podi(karam podi) with ghee. Kobbari pachadi and Karampodi are first used to eat in combination of idlis in Kostha Andhra Districts.
Allam Pachadi which is made of Ginger and available both sweet and spicy goes very well with Idlies and Dosas.
South 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.
Newer and quicker recipes for the idli can be rava idliy using the Cream of rice or cream of wheat. Yogurt can be added to the non-fermented batters to provide the sour taste. Prepackaged mixes allow for almost instant idlis. Idli Burger is another variation that can be made easily.
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 still possible. Table-mounted electric wet grinders have taken the place of those fixed-to-the-floor attu kal. With these appliances, even the classic idlis can be made more easily.
The plain idli continues to be the most popular version, but a variety of extra ingredients, may be added to make it savory or sweet. Mustard seeds, fresh chili pepper, black pepper, cumin, cilantro, coriander seeds, fenugreek seeds, curry leaves, ginger roots, sesame seeds, nuts, garlic, coconut, sugar, unrefined sugar may be added for additional taste. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jack fruit leaves.
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 are some of the non traditional idlis.
Most of the people in south India take ildi as the breakfast. Idly an easily disgestible food. When eaten with sambar it provides a mixture of proteins and carbohydrates to the body. Brinjal or Tomato kotsu and Puli milagai are good combinations for idlis. Idly with vadai curry combination is most popular in Chennai.
Idly goes very well with the spicy Idly powder mixed with sesame seed oil or ghee. The most popular one is made of black lentil, chana dal, sesame seed and dried red chilly.