Iddarika to Idli: origin and evolution #breakfast#south Indian breakfast#idli
A steamed white fluffy rice cake, only picture which we know all about. With this BLOG I am trying to take readers on very special time tale journey of our story hero “IDLI BHAI”.
To make it more ease on understanding, splitting our “IDLI Bhai” story into different headers which will take through history timelines, origin, cultural impact and many such small interesting stories which will definitely value add your knowledge base. So…make screen brightness on auto and get set go…with the story of our beloved “IDLI Bhai”
If you reached up till this section of Blog, seems you enjoying the topic. My sincere thanks for your interest, trust me this make me motivated to write few more blogs similar to the topic “HOWITSBEGIN”.
Coming to the point, lets step into the journey of “IDLI Bhai” life and origin. It takes only 3~4mins to go through the below timeline….this will make you feel how our Story Hero “IDLI Bhai” evolve till now.
“IDLI Bhai”: Evolve and Origin Timeline
1) 920CE, “IDDALIGE” first known name and ancestry connection with our current Story Hero “Idli Bhai”, reference from Kannad ancient book “VADDARADHANE” (vadd+aradha+ne) which was prepared only by “Black Gram Batter”, no rice was used.
2) One more reference close to our Modern IDLI was discovered almost 100 years after the “IDDALIGE”. In 1025CE Kannad language work “LOKOPAKARA” (Lok+Opa+Kara), describes Blackgram Batter which was prepared with soaking into Buttermilk and then adding Curd water with some sort of spices. An advanced preparation method as compare to previous one “IDDALIGE”. Followed by “IDDARIKA” in Sanskrit Text “MANOSOLLASA” (manas+ullasa) around 1130CE.
3) Up till 1235 CE, some or other practice of Idli preparation found, one oldest form still exist in KARNATKA is called “UDDINA IDLI”. Till this time No Rice was found while preparing IDLIs.
4) Recipe of Modern “IDLI”, according to INDIAN Historian was after 1250 CE which practices the same 3 aspects which is following till now. They are:
i) Rice + Blackgram
ii) Fermentation
iii) Steaming for Fluffiness
Bonus Read:
1) “IDDADA” a Gujrati form of “IDLI”, as per Gujrati Historian(Gujrati Text Varnaka Samuccaya @1520), recipe was introduced by Saurastrian Textile Merchants during 10~12th Centaury.
2) “Itali” was the Tamilian form of “IDLI” reference as per Tamil text “MALLAPURANAM” 17th Century.
3) Since 2015, 30th March is celebrated as “WORLD IDLI DAY”, Credit goes to “Mr. Eniyavan” a chennai Based Idli Caterer.
Statewise IDLI Variations: India having different states, creed, culture, traditions and spices, same variations we observe if we travel along with IDLI recipe in different states.
1)Karnataka: Mainly served with “Kara Chutney” and “Huli Saru”
2)TamilNadu: Served with “Coconut Chutney”, “Sambhar” & “Milagai Podi”.
3)AndhraPradesh: Normally Paired with “Peanut Chutney” or a “Spicy Tomato Chutney”.
4) Kerala: “Coconut Chutney” or Curry Made with “Coconut Milk”
5)Maharashtra: “Pithala” (Besan curry) along with local variant chutneys.
6)Rest States: Local Variants chutney as per localities preference.
As we travelled down to this point, as promised in the beginning Hope not only discovered recipes, but the history, tradition, culture and the spices mix during the time travel. So next time when you indulge into hot fluffy “IDLIs” on your plate, take a pause for a moment and appreciate the history it carries and just think.
“HOW ITS BEGIN”
This is not the end of our story, its just a small break to proceed with other countless stories to uncover in coming featuring stories.