Idlis are one of the most popular and beloved dishes of Indian cuisine. Idli is a traditional South Indian breakfast dish eaten with numerous chutneys and spicy powders and especially with a curry called sambar. Idli and sambar therefore go together.
The idlis are served in a bowl with the sambhar poured over them, or served on a plate with the sambhar in a separate small bowl and a freshly made coconut chutney, plus some podi, chutney powders stored in every home.
These delicious rice and lentil pancakes are an integral part of the South Indian diet and are enjoyed for both breakfast and dinner.
The idli changes its name and shape in the Indian states of Tamil Nadu, Andhra, Karnataka, Kerala and Goa. Each language has given it a name, such as thatte idli, which are large idlis steamed on a plate. Sannas, steamed in small bowls, sometimes fermented with palm toddy, khottige from Mangalore or khotte from the Konkan coast, are steamed in jackfruit leaves folded into a cone shape.
There are quite a few references regarding the origin of idlis. The precursor of idli is mentioned in 920 CE in Kannada texts from South India as iddalige, using only urad dal. In ancient Sanskrit texts, it is described as iddarika.
Idlis are a great option for breakfast, but can also be enjoyed for dinner or other meals. Idlis are known for their soft and fluffy texture as well as their subtle and satisfying flavour.
In this article, we will explore the history, preparation, and health benefits of idlis, as well as provide some useful tips for enjoying this culinary delight. Idlis have a long history dating back to several centuries. This traditional recipe is believed to have originated in the southern Indian state of Tamil Nadu. Over time, idlis have become popular across the country and have become an integral part of Indian cuisine.
To prepare idlis, you will need the following basic ingredients: Rice, Urad dal lentils and salt. In addition, a special utensil called an idli maker is required, which consists of a tray with small moulds to shape the idlis.
The process of preparing idlis involves several steps, including soaking, grinding and fermentation of the ingredients. Here is an overview of the process:
Soaking: Rice and lentils are soaked separately for several hours or overnight to soften them and make them easier to mill.
Grinding: Rice and lentils are ground separately into a fine paste. They are then mixed together and salt is added.
Fermentation: The mixture is left to ferment for about 8 to 12 hours, which helps the idlis acquire their characteristic fluffy texture. I usually do this in the microwave or oven. (for microwave, place a glass of water and heat it on high for 1-2 minutes, remove the glass and place the bowl of dough in the microwave to ferment. for oven, preheat the oven to 100 C and then sometimes place the bowl of dough to ferment) This way you make sure that the oven or microwave is warm enough for the dough to ferment. This helps during cold winter days.
Fermentation is one of the most important aspects of preparing idlis. During this process, the carbohydrates present in rice and lentils are broken down into simpler compounds, making them easier to digest. Moreover, fermentation contributes to the fluffy texture of idlis and enhances their taste.
Steaming: The fermented mixture is poured into the moulds of the idli maker and steamed for about 10 to 15 minutes until the idlis are cooked through.
Idlis are a healthy option to include in your diet. Idlis are a good source of carbohydrates, protein and fibre, making them a balanced and satisfying meal. Idlis are steamed and not fried, making them low in fat and calories. Fermenting idlis increases the presence of beneficial probiotics, which improves digestion and gut health.
Idlis are a good source of iron, calcium and other essential minerals due to the presence of lentils and rice. Apart from the traditional idli, there are several popular varieties of idlis that are prepared in different regions of India. Some of them include:
Rava idli: It is prepared using semolina instead of rice and lentils. Ragi idlis is prepared with millet.
Kancheepuram idli: Originating from the town of the same name, are steamed in baskets lined with bauhinia leaves. This idli is also flavoured with cumin and ginger. When turned upside down, it looks like a small cake.
Masala idli: Idlis are cut into pieces and mixed with a flavourful masala of spices and vegetables.
Idlis are commonly served with different types of chutneys (gravies) and sambar (a stew of lentils and vegetables). Some of the most popular accompaniments are:
Coconut Chutney: Made with grated coconut, green chillies, mustard seeds and other ingredients.
Tomato Chutney: Prepared with tomatoes, onions, chilies and spices.
Sambar: A stew made with lentils, vegetables and a mixture of spices.
Here are some useful tips to enjoy your idlis to the fullest. Idlis are tastier when served hot. Enjoy them freshly cooked for a delicious experience. Try different types of chutneys and sambars to discover new flavour combinations. If you like, you can add a little ghee (clarified butter) over the idlis to enhance their flavour.
Don’t limit yourself to the traditional idli. Explore different varieties and flavours to broaden your culinary experience.
Although idlis have been prepared in a traditional way for centuries, they have also been adapted to modern cuisine. Nowadays, you can find instant idli mixes in the market, which simplify the preparation process. These mixes require less soaking and fermentation time, making them more convenient for those who want to enjoy idlis in no time.
Idlis are truly a gem of Indian cuisine. Their fluffy texture and delicate flavour make them a beloved dish for many people across the world. Moreover, idlis offer balanced nutrition and a host of health benefits. Whether you enjoy them for breakfast or any other meal, idlis are sure to satisfy your taste buds and give you a unique culinary experience. They can be reheated by steaming or warming in the microwave.
How long can fermented idli batter be stored? The fermented idli batter can be stored in the refrigerator for 2-3 days. Make sure you use it before it becomes too sour.
Leftover idlis can always be steamed to refresh them, or day-old idlis can be cut and fried to be eaten with chutneys. If tradition is not in order, idlis can be eaten as a hearty lunch or dinner. Sannas (Goan idlis) are eaten with chicken curry or pork sorpotel.
Sambar or sambhar is a spicy and tangy curry made from toovar dal (pea) and a mixture of vegetables cooked in tamarind water with the addition of sambhar masala.
Ideally, sambhar should bring together all the flavours and mouthfeel. The soft and warm idli, hot, sweet and sour and flavourful with its masala, the freshness of the curry and coriander leaves, and the bite of the vegetables, all together make for a successful recipe.
Ingredients
For the idli
1 cup of rice
1/4 cup urad dal lentils
1/2 cup shredded coconut
1/2 teaspoon salt
1/2 teaspoon of yeast (optional)
Water (quantity needed)
For the sambar
200 g toovar dal (pigeon peas)
1 teaspoon of oil
250 g mixed vegetables (zucchini, green beans, carrot)
1 large tomato
10 small shallots (or 1 large onion)
30 g tamarind (or 2 tablespoons of tamarind pulp, not concentrated)
10 curry leaves
8 sprigs of fresh cilantro
¼ teaspoon turmeric
1 tablespoon sambar powder
400 ml of water
1 tablespoon grated jaggery
1 teaspoon salt
For sambar powder
½ teaspoon coconut oil
1 teaspoon coriander seeds
1½ teaspoons cumin seeds
1 teaspoon urad dal
1 teaspoon of tovar dal
4 dried red chilies
½ teaspoon black peppercorns
¼ teaspoon fenugreek seeds
¼ teaspoon mustard seeds
8 dried curry leaves, optional
¼ teaspoon of asafoetida
¼ teaspoon turmeric powder
For the tadka
1 tablespoon coconut oil
½ teaspoon mustard seeds
2 dried red chilies, chopped
6 curry leaves chopped
¼ teaspoon of asafoetida
For easy mixing of sambar powder , optional
1 tablespoon curry powder
½ teaspoon black pepper powder
1 teaspoon cayenne powder
Method:
Idli Recipe
To prepare this delicacy, start by soaking 1 cup of rice and 1/2 cup of urad lentils in water for at least 6 hours. Then, drain the water and grind both the ingredients together with a little water until you get a smooth, homogeneous paste. Let the mixture sit in a warm place overnight, which will allow it to ferment and acquire a slightly sour flavour.
To cook the idlis, lightly grease the microwave idli moulds and pour the fermented batter into each one, filling them halfway.
Place the moulds in a steamerr, place the idli stand in it, cover and place it in the microwave oven and steam uncovered for about 4 minutes, or until a toothpick inserted in the centre comes out clean. In the meantime, you can make a coconut chutney by blending grated coconut, green chillies, ginger and a little salt in a food processor.
Once ready, remove the idlis from the moulds and serve them hot with the coconut chutney. This breakfast is not only nutritious and tasty but is also a great way to start your day with energy. Enjoy the fluffiness of the idlis and the freshness of the chutney, a perfect combination to delight your taste buds.
Sambar Recipe
Wash the toovar dal 2 or 3 times. Soak in 600 ml of hot water for 1 hour. Soak the tamarind in 120 ml hot water for 15 minutes (if using). Drizzle over the soaked tamarind. Pour the tovar dal and soaking water into a saucepan and bring to a boil. Skim off any foam that rises once or twice. Add a teaspoon of oil, lower the heat and cook for 20-25 minutes until almost done. Whisk with a whisk until smooth. Turn off the heat.
Meanwhile, cut the vegetables into pieces of about 2 cm. Peel and trim the shallots or cut the onion into large cubes. Cut the tomatoes into quarters and then in half to obtain cubes. Chop the cilantro leaves and stems a little bit finer. Keep them separate.
In a large saucepan, add the chopped vegetables, onion, tomato, chopped coriander stems, tamarind pulp, turmeric, sambar powder and curry leaves. Add 400 ml of water and stir to combine. Bring the water to a boil, reduce the heat, cover and simmer for 15 minutes until the vegetables are almost cooked.
Add the cooked tovar dal, jaggery and salt, bring to a boil again, lower the heat and simmer for 10 minutes. Remove the pan from the heat and add the chopped coriander leaves. In a small saucepan, heat the coconut oil for the tadka. When hot, add the mustard seeds and fry them for a few seconds until they pop.
Add the chilli pieces and curry leaves and fry to release the aroma. Add the asafoetida and immediately pour the tadka over the sambar. Cover the pan quickly to preserve the aroma of the tadka. After a few minutes, stir the tadka into the sambar and it is ready to serve.
Sambar powder
Toast the whole spices in a hot pan with coconut oil until the fenugreek changes color. Add turmeric and asafoetida at the end. Remove to a plate to cool. Then grind to a powder.
