It is round in shape, has soft texture and is usually two to three inches in diameter. It can be prepared in various ways. It is immensely popular in Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and neighbouring countries like Sri Lanka.
History of Idli
According to scholars, idli seems to have originated in Karnataka and was known in India by as early as 700 CE. The earliest mention of idli occurs to be in the Kannada writing called Vaddaradhane by Shivakotiacharya in 920 AD. The preparation of this food item was also found in the earliest available Kannada encyclopaedia, Lokopakara (c. 1025) whose author was Chavundaraya II.
Variation of Idli
Idli is made in various ways because of which it has got different names as well. Like in Karnataka, rava idli is popular which can be prepared using semolina or cream of wheat.
Mallige idli, also called jasmine idli is another popular idli of Karnataka. It is made with beaten rice or poha, cooked rice, idli rice, sour yoghurt and urad dal. It is simple to prepare and is low on fat.
Then there is plain rice/black lentil idli, kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi, malli idli etc are also equally relished.
Following is the recipe describing the ingredients and preparation of plain idli:
Ingredients of Plain Idli:
Method of Preparing Plain Idli:
Idli is usually relished with sambhar or chutney. It is easy to prepare and is mostly made in home in the South Indian states. Idli is also loved by people of others states of India. Thus, non-south Indian people too can enjoy this at their homes and also at restaurants.
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