Idli
Idli (pronunciation: /ˈɪdli/) is a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Indian-origin Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Etymology
The word "Idli" comes from the Sanskrit word "Iḍḍalika". According to food historian K.T. Achaya, the earliest mention of idli occurs in a Kannada writing of 920 AD.
Ingredients and Preparation
The main ingredients used in the preparation of idli include Rice and Black Lentils. The lentils and rice are soaked in water for five to six hours, then ground to a paste, and left to ferment overnight. The fermented batter is then poured into idli molds and steamed for 10-15 minutes.
Related Terms
- Dosa: A type of pancake from the Indian subcontinent, made from a fermented batter.
- Sambar: A lentil-based vegetable stew or chowder, cooked with pigeon pea and tamarind broth.
- Chutney: A sauce or a dry base for a sauce in the cuisines of the Indian subcontinent.
- Vada: A category of savoury fried snacks from India.
Health Benefits
Idli is rich in carbohydrates and proteins. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. As it is steamed, fat content is low and it is easily digestible.
See Also
External links
- Medical encyclopedia article on Idli
- Wikipedia's article - Idli
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