Fluffy and soft, Idlis dipped in chilled coconut chutney and pipping hot sambar sounds like a perfect breakfast, isn’t it? The Idli is considered the hero of the breakfast table in Southern India. Also, it is relished all over India as an immensely popular snack best savored with tangy coconut chutney and sambar. Idlis belong to South India mainly made in Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. Idlis are super healthy and light on the stomach at the same time. They are rich in fiber and nutrients, probiotic, and gluten-free, low in fat and calories, and a source of vitamin A, calcium, potassium, and iron.
Let’s explore a brief origin of this simple food and focus on some exceptional types of Idli.
The story of the origin
Both Tamil Nadu and Karnataka claim to have invented this special recipe. KT Acharya, the food historian believed that probably idli arrived in India around 800-1200 CE from present-day Indonesia, where it was known as ‘Kedari’ or ‘Kedli’. From the 7th-12th century, several Hindu Kings ruled Indonesia who visited India on holidays. The chefs of these kings brought this Indonesian recipe to India. Another story of the roots of Idli says that it was connected historically to Arabs as well. In no time Idlis became truly Indian and it has been mentioned in several ancient Indian texts. This embraces “Vaddaradhane”, the 7th-century Kannada work, unfolding the preparation of “Iddalige”.
Types of idlis
The idea of idli has inspired several culinary enthusiasts to innovate variations of making idli with a bit of deviation from the basic idea. The variation in sizes like Thatte idli to button idli, what varieties of idlis are there? Scroll to find out.
Rava Idli
The history of Rava Idli is quite a fascinating tale of original and quick thinking. The iconic restaurant chain of Bengaluru, MTR (Mavalli Tiffin Rooms) has been accredited with the invention of this popular breakfast dish. As per them, during World War II, the staple item used to make idli, rice was in short supply, so the cooks at MTR used semolina for making Idlies. Rava Idlis are much chunkier than typical idlis and the addition of mustard seeds, curry leaves, and nuts makes it a pretty memorable affair. Rava idlis makes use of roasted semolina that is mixed with sour curds and garnished with a tempering of mustard seeds and curry leaves. The texture is delicious and soft. The Idli, after it is steamed, it is topped with cashew nuts and is served with coconut chutney and cashew nuts.
Thatte Idli
‘Thatte’, in Kannada means plate, and thatte idli is named so because it is flat and wide, which resembles a plate. Also, thatte idli is fermented in plates. It gets its name from its disc-type circular bowl in which it is made. Better it is identified as Bidadi (a district named Ramanagara situated between, Bengaluru and Mysuru). The batter that is used for making thatte idli comprises tapioca pearls giving it a spongy texture. While regular idli is thinner and smaller, this is larger in circumference and thickness. This type of idli is generally served with hand-churned, fresh butter, as well as, spicy coconut chutney.
Mini Idli or Bullet Idli
Originated in undivided Andhra Pradesh, cottony and soft small-sized bullet/mini idlis are served customarily in a sambar bowl. Since they are bite-sized and spongy, they are yummy in the tummy. These are button-sized idlis easily soaked in the sambar. Especially the kids love to have these tiny white balls. Mini idlis are prepared with a similar batter of idli but the size is significantly smaller in comparison to the traditional idlis.
Sanna
Absolutely versatile, pillowy, and soft similar to cotton wool, pairing perfectly with meat dishes or chutney- that’s Sanna for you! They are simple steamed fermented batter of rice cakes/muffins. No celebration/ catholic feast in Goa and Mangalore is complete without this Sanna on the menu. These idlis have a grainier texture and are fermented with urad dal and these are dull white due to the huge proportion of Urad Dal that’s used in it. Sanna is traditionally fermented using Toddy or yeast. Sanna teams well with both vegetarian and non-vegetarian food.
Kanchipuram Idli
This variety of idli has been long connected to the Varadharaja Perumal temple. The flavorful Kanchipuram idli antecedes to the Pallava era. At Kanchipuram in Tamil Nadu’s Varadharaja Perumal temple, Kanchipuram Idli is presented to Lord Vishnu as naivedyam, where every idli is around 1-1.5 feet tall. The Kanchipuram idlis are prepared by wrapping its batter in Mandharai leaves and cooking it after that. These are steamed for around three hours. The coarse batter used for making this type of idli makes use of cumin, pepper, and ginger.
Kotte / Kadubu Idli
Kotte kadubu idlis are a very aromatic and soft idlis prepared in jackfruit leaves. These idlis, in the Konkani language, are known as khotte or hittu. As these idlis are steamed in jackfruit leaves, the aroma and flavor of the jackfruit leaves is left behind. These are incredibly fluffy, light, and soft. The recipe for Kadubu idli is gluten-free and vegan. Kadubu idlis are made during auspicious occasions and festivals in the coastal regions of Karnataka, Mangalore, and Udupi.
Ramasseri Idli
This type of idli is a fusion of dosa and idli. Originally, farm workers and laborers consumed this idli which has a shelf life of one week. Presently, only four families in Ramassery, a town situated near Kerala’s Palakkad make Ramasseri Idli. It makes use of rice that’s sourced locally and its batter is prepared on an earthen pot that’s covered with muslin. Its batter uses urad dal, ponni rice, and raw rice resulting in a meltingly soft idli. Ramasseri Idlis are served with Kerala-style chicken curry or sambar.
Wrapping up
One of the most treasured and favored foods in South India is Idli. The love for idlis is quite an everlasting affair. Versatile, fluffy, and soft this South Indian delight never fails to bring joy and warm hearts with every delightful bite. Irrespective of where it came from, over the centuries, idlis have inspired many variants. From the ‘mini’ idlis to the plate-size, huge thatte idlis, unarguably, this versatile dish is an Indian culinary retreat.
While there are hundreds of types of Idli, we have covered some stand-out versions across the states of Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka. Please add your comments if we missed anything.
