Idli is a cherished traditional breakfast in India, particularly popular in the southern states. Though its roots are strongest in regions like Karnataka, Andhra Pradesh, Tamil Nadu, and Kerala, Idli’s popularity has spread throughout India and beyond, gaining recognition in international communities, especially where people of Indian origin reside. Known for its light and easily digestible nature, idli is an ideal choice for health-conscious individuals who want a nutritious meal without excess calories. It’s a complete breakfast that can be made quickly, making it a convenient option for busy mornings.
The history of idli is fascinating, tracing back to 920 CE when the dish was first mentioned by the famous Kannada poet Shivakotiacharya in his work Vaddaradhane, where it was called Iddalige. Over the centuries, idli has evolved in its preparation, size, and flavor, with each region in India adding its unique touch. From the classic plain idlis to variations like rava idli and green idli, the dish has adapted to different preferences and local ingredients.
In South India, each state has its way of preparing idlis. Karnataka, for instance, boasts its own specialties such as Mysore Mallige Idlis. Tamil Nadu is known for its traditional soft, fluffy idlis, while Andhra Pradesh and Kerala have their variations with subtle regional differences. This diversity highlights the rich culinary tradition surrounding idli, making it not just a breakfast item but a cultural icon celebrated in many forms across India.
How to make
Step 1: Steam the Idlis
Grease the idli molds lightly with oil or ghee.
Pour the ready-made idli batter into the molds, filling them about 3/4 full.
Place the molds in a steamer and steam on medium heat for 10-12 minutes or until a toothpick inserted into the idlis comes out clean.
Allow the idlis to cool for a minute before removing them from the molds.
Step 2: Prepare the Andhra-Style Topping
Heat sesame oil or ghee in a small pan.
If using, add finely chopped onions and sauté until they turn golden and soft.
Mix in the Andhra-style idli podi and sauté briefly to release the aroma.
Add curry leaves, if desired, for a traditional touch.
Step 3: Coat the Idlis
Place the steamed idlis on a serving plate.
Drizzle the prepared podi mixture over the idlis, ensuring each is well coated.
Alternatively, lightly toss the idlis in the podi mixture for an even coat.
Step 4: Serve
Serve the spicy and aromatic Andhra-Style Idlis with coconut chutney or tomato chutney for a complete experience.
