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I love Idli

by Padmaja Menon
(Bangalore, India)

Idli or rice cakes as it is also known as, is a favorite of all south Indians and entire India. My husband and I swear by it and love it with chutney or sambar or Idli podi or the famous red chutney of Palakkad. Three days a week or even every day it’s a staple in every south Indian home. Podi or gunpowder is usually mixed with the kachiye oil or the oil used to fry pappadam,that is vishesham in mallu homes. Podi is usually made at home with dry roasted dals and chillies and pepper and asfoetida . But now available in plenty at MTR orAachi or any brand. But the ulli chamandi of pallakad specially Chittur my home town is finger licking good, sorry KFC you have to bow out. No sauces can compete with our ulli chammandi. The recipe remains a secret! Many a saga has been written about the Idli and it has found mention in the erstwhile writings of poets and writers as far back as 1000 years?

But wait…what is this Idly? It is just rice and urad dal lentils soaked overnight and ground in the morning to a fluffy batter. Some add fenugreek seeds to it some add cooked rice to it some add sabudana or Avalakki all for soft idlis.. Poopole idli is something to savour as it melts in your mouth. But that softness is elusive everyone cannot get that spongy texture.

You can head to the nearest restaurant for idlis and savour it. Available everywhere. In fact, it can be our national food.

Our Idli ambassador is none other than suave Shashi Tharoor who took umbrage and counter attacked the infamous idli gate on the brit Ed Anderson who actually had the temerity to call idlis the most boring food in the world. My Brit son-in-law agrees but I keep terrorizing and threatening him that I will serve him idlis everyday he’s in India! But most health-conscious, important people swear by the healthiness of the steamed dish. Because of its popularity so many grinders and mixers have flourished in the market. The thattukadas are the go-to places in Kerala to hog on idlis accompanied by many types of chutneys and of course the spicy sambar. yummmmm

This makes us wonder on the origin of idlis. And sadly, no such authentic history on idlis is seen. Some historians say it came from Indonesia some say from Arab traders, some even say Chinese as momos are akin to idly. Arabs settled in the south and they had some rice balls and coconut paste which could be possible origins. But more than idly mention of Pathiri, Pongappam, kinnathappam ,velle aapam are mentioned as Arab food which are all fermented and steamed or made like Thosai or Dosas. Steaming was common but the Idlipatharam came much much later. Dhoklas and Puttus and idiyappams and modaks are all steamed too.Anyway let’s forget the origins and talk about the varieties of idlis.

The Ramasseri idlis made in Rammasseri is a flat type of idli and I remember some women used to carry the idlis in a container on their heads and come and sell it in Chittur which is very close to Rammasseri. They were super soft and tasty. Then again we have the Kanchipuram idlis or the Khusboo idlis and the Mysore idlis,the podi idlis , the masala idlis,The Oats idli (healthy)? Yuck!The quinoa idli, the ragi idli,the multigrain idli! Oooooh so many versions but nothing to beat the OG. So the next time you eat the idli do remember to send a prayer of thanks to whoever discovered it!

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