Idli always reminds us of a soft cotton ball. What do you think?

A few interesting facts about Idli!

• People in South India like to start their day with idli, or idly.
• It’s made of rice and urad dal (lentil). This mixture is left to ferment for a few hours and then steamed.
• A lot of people have it with sambar and chutney.
• Idli also go well with chutneys like red or green coconut chutney, powder for chutney, fish curry, and other things that taste good with idli.

World Famous!

• ‘Vaddaradhane’, a 920 CE Kannada language text, discusses a culinary item referred to as ‘iddalige’.
• Many ancient Indian texts mention idli.
• Black gramme batter was the only ingredient in Iddalige.
• A recipe for idli may be found in the Chalukya monarch Someshwara’s book ‘Manasollasa,’ published around 1130 CE. The meal is referred to as ‘iddarikka’ in the encyclopaedia.
• Modern idli recipes are said to have originated in Indonesia, which is where it is currently located.

In many countries, this fluffy, soft steamed rice cake is seen as a wholesome breakfast alternative. It’s steamed, so there’s no oil or preservatives in it at all.

Have you ever tasted Idli? Do you like it?  

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