Food
The King of South Indian Breakfast a.k.a Idly
Two pieces of Idly and you are ready to battle the day
Many of us know that in South India, Idly is the favourite and star of breakfast tables served with hot sambar and types of chutney, for non-veg lovers hot idly with fish curry (so-called meen Kuzhambu) and chicken curry is the jewel in the crown.
So how do you make it?
Mix the ingredients in the right proportion, grind it, ferment it and steam it.
Ingredients:
- 3 cups parboiled rice (Idly rice)
- 1 cup whole urad dal (black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt as needed
Rice and dal need to be measured in a 3:1 ratio so we get soft and fluffy idly. Soak the rice, dal and fenugreek seeds overnight, grind to a fine batter and ferment for 8–12 hours in a warm place to get fluffy idlis.
In ancient times Idly ( iddalige as per the ancient Kannada language) was prepared only with black gram batter. The batter is soaked in buttermilk, ground to a fine paste and mixed with clear water of curd and spices.
Speaking of ancient times, the region of Indonesia was once ruled by Hindu kings. K.T Achaya (an oil Chemist, food scientist and food historian) says that since Indonesia has a long tradition of consuming fermented and steamed food called “Kedli” the cook who worked for the kings would have invented the idly (fermented and steamed food) in Indonesia and bought the recipe back to India during 1250 CE.
However, according to Colleen Taylor Sen (a Canadian translator and author specializing in Indian cuisine), the natural fermentation process of idli batter was independently discovered in India.
Stories apart, What makes Idly the king of south Indian breakfast is due to its health benefits, with fermentation playing a pivotal role in this regard.
- The fermentation process helps to break down complex carbohydrates and proteins in the rice and urad dal, making it easier to digest.
- Probiotic bacteria such as lactic acid bacteria are grown during fermentation. These probiotics support a healthy gut microbiome and boost the immune systems
- Fermentation increases the availability of nutrients like niacin and riboflavin and minerals like iron and calcium. Our body can absorb and utilize these nutrients.
- Fermentation helps reduce the glycemic index of idly which has less impact on blood sugar levels. This is very helpful for people who like to control their blood sugar levels.
Idly is not just a dish; it’s a celebration of heritage, a testament to culinary craftsmanship, and a reminder that the simplest things in life often bring the most profound joy. Whether you serve it with coconut chutney, dunk it in sambar, or enjoy it in your unique way, one thing is certain: idly will continue to hold a special place on breakfast tables and in hearts around the world. It’s a dish that transcends boundaries, bringing people together one steaming plate at a time.
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