Food stories: Where did Idli come from, was it brought by Arab traders or did it come from Indonesia?

How many flavors of Idli are you aware of? You will be surprised if it is said that the form, colour, spices, taste and ingredients used for making Idli are so different that 50-100 types of Idlis will be available to be eaten in India and abroad. Now Idli has started being made in different flavors also. From deep fried to idli chaat and gravy idli… a lot of experiments are being done with idli in the era of food fusion.

Sometimes cut the idli into pieces, deep fry it and taste it in spicy gravy. Prepare deep fried idli in the style of noodles with capsicum, carrot and soya sauce. It will be fun. There are a lot of fusions happening in the kitchen with white, round, spongy, carbohydrate and protein filled idlis.

The surprising thing is that Idli is not the gift of South India, yes we can say that South India has definitely decorated it. There is a lot of debate about its historicity. According to food historians, Idli is the gift of Arab traders who came to South India centuries ago or it came here from Indonesia. After that it started getting adapted to our taste.

From small villages and towns of Karnataka, Kerala and Tamil Nadu to small outlets in big cities to big hotels, breakfast is not complete without idli. Idli is like a part of life in South India.

The story of popularity of Idli in North India goes back more than 4-05 decades. Even long after the South Indian people came to Delhi and North, very few people knew about Idli. South Indian food generally started becoming popular in the North in the 70-80s. Initially, South Indian food was available in the canteens and café houses of government offices in Delhi, but later it was included in the hit list of North Indian food.

What do food historians say
The experiments done with Idli over the decades show that we Indians have been innovating in food or dishes as per our region, convenience, preferences and spices. Some food historians say that the credit for bringing Idli to South India for the first time goes to Arab traders. Although we are familiar with the form and color of Idli, it appeared in Karnataka in 1250 AD.

came from an area in Indonesia where fermentation was prevalent
Food historian Katie Achaya believes that idli actually came from Bali, an area in Indonesia where there has been a long tradition of fermenting food. At that time Bali was ruled by Hindu kings. Cooks from South India often used to go there and work there.

Steamed Idli was first invented in the kitchens of the kings there. Then when the cooks returned from there, they brought this recipe to India between 800-1200 AD. Some food historians raise questions on this theory.

Documents kept in the Al Azhar University Library in Cairo show that Idli was brought to South India through Arab traders. Especially through those Arab merchants who got married here and then settled down. Now the question is how could this have happened?

It is known to everyone that Arab traders used to come to the southern part of the country by sea route. This could also be before the rise of Islam in India. These Arabs were very conscious about their eating habits. Many of them came while Prophet Muhammad was alive. All of them had accepted Islam. He used to eat halal food.

They used to make rice balls and flatten them.
When these traders used to come to India and eat food, they used to take care of the purity of the food. Therefore, he used to make rice balls which he considered to be the best option for his food at that time. After making this ball, it was pressed and flattened.

Collingham and Garden Ramsey’s “Encyclopedia of Food History” says that they ate it with coconut chutney. Coconuts were in abundance in the South. Similarly, in Hesser Charles’s book “Seed to Civilization, The Story of Food” published from Harvard University Press, there is mention of the introduction of Idli in India. However, this idli kept changing continuously.

In Kannada it was called Idaaliga and was made from black gram.
In the Kannada book “Vaderadhane” written in 920 AD, Idli was mentioned as “Idalig”, which was made by grinding black gram. In the Kannada encyclopedia “Lokapakara” written by Chavundarya II in 1025 AD, it was written about Idli that how it was made by grinding black gram and making a paste with buttermilk, along with spices were also added.

“Manosolas” was written in 1130 AD, in which idli was referred to as the Sanskrit name “Idarika”. It is clear that in many of the earlier dishes like Idli made in India, rice was not used as a base.

Is this the gift of Saurashtra
However, Gujarati historians believe that Idli is the gift of Saurashtra. Idli went to South India in the 10th to 12th century through the cloth traders there. Their claim is that this ancient idli was made by mixing rice and black gram flour. Later it was cooked in steam. Idli has been mentioned as “Idri” in the book “Varanaka Samusaya” written in Gujarat in 1520 AD. It was described as “Idada”, a version of Dhokla.

Idli made from rice and urad dal paste
The popular idli recipe that we know now is made by soaking and grinding rice and urad dal. After grinding, the mixture prepared by mixing both is left overnight for fermentation. When the paste gets fermented, it starts swelling. Now just beat this paste well and start making idli.

There are many methods of cooking and preparing food, one of which is steam cooking and idli is prepared in this way. Idli paste is poured into molds and steamed. It usually gets cooked after steaming for about 15-20 minutes. Then it is served hot with coconut chutney and sambar.

From South to North, there are many restaurants which serve not just one but many chutneys with Idli, which enhances its taste.

Make instant idli with semolina and wheat flour
To make quick idli, it is now being made from semolina. By adding “Eno” to the semolina solution, immediate fermentation is done. This hot Rava Idli is quite delicious. Amazing in taste. Spongy, soft and smooth to eat.

Delicious Idli Places
If you ever get down at Barakhamba metro station in Delhi, then definitely taste the hot Idli, Vada and Dosa from two South Indian street vendors on the street adjacent to Statesman. In Banaras, there are small stalls inside Dashashwamedh Ghat and Vishwanath Ji Gali serving very cheap and delicious hot Idlis. Traditional type of idli is usually available in Chennai. Big and big. Idli of Kanchipuram is especially famous. Here in many temples, Idli is offered to God in the morning. Then it is distributed among the people. People stand in long queues and are eager to get this prasad. From Bengaluru to Mysore, Idli is available everywhere from food outlets to restaurants and is also very cheap.

colorful idli also
Taj Vivanta in Surajkund, Delhi serves red colored idlis. Perhaps it is given this color by mixing beetroot water in it. Similarly, spinach is ground and mixed into paste to give it green colour. Well, idli will be available in many colours. There is also the work of making them from different pulses or food grains. There has been a lot of innovation or experimentation with idli.

The idli available in Goa is of a different shape, it is called Govan Sana. In the areas of Coorg, rice bowls with gravy are still eaten with great pleasure. It is made in a special way from rice flour. If you ever enjoy the weekly buffet at the main temple of ISKCON in Juhu area of ​​Mumbai, the taste of idli and chutney there will be very pleasing to your tongue.

Try that idli also
By the way, an idli is also big like the size of a thali, it is called Thate Idli, it is available in Bengaluru. It is common in South India also. The custom of mini idli has also started. If you eat it by mixing it with pure ghee and gunpowder, you will get a unique taste.

Overall, Idli is now very popular in the country from Kashmir to Kanyakumari. It is very cheap in the South. Morning breakfast is usually accompanied by this. Go to small Udupi to big restaurants and taste hot Idli.

Ideal food according to nutrition
Idli is a very ideal food in terms of nutrition. You will get appropriate amount of calories and carbohydrates. Will feel energy. Dietary fiber and very nominal fat. Eating it not only provides protein but also essential elements like potassium and sodium.

India’s Defense Food Research Laboratory has developed Space Idli with chutney that any Indian astronaut will eat when it goes to space. Idli is given a special salute on 30 March, celebrating that day as International Idli Day.

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