The Idli is native to South India and is common to the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala, as well as being eaten by Tamils in Sri Lanka.
Preparation
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 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 cousin is the dosa.
History
The word Idli originates from the two Tamil words - "Ittu" and "Avi" (To lay and steam). Although the precise history of the modern Idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs circa 920 A.D., 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 pepper, coriander, cumin and asafoetida. The 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.
Contemporary Idlis and Variations
Idli prepared in a microwave oven.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.
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.
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.
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.
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