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Idli is a Southern delicacy that is now famous all over the country and even across the world. Over the years, different varieties of Idlies have evolved with people from different parts of the country adding their own ingredients and recipes to make this already hot favourite dish more popular and diet-friendly.
History of Idli
There are multiple opinions when it comes to tracing the origin of Idli. However, one thing is certain this crowd-pleasing dish dates back to 700 CE.
Popular opinion says that Idli originated first in Indonesia however when it reached India, it was reinvented as the steamed version somewhere between 800 to 1200 CE.
Many believe that the word Idli comes from the Kannada dish from 920 AD called Iddalige which was made using Urad dal batter.
The first mention of Idli (ಇಡ್ಡಲಿಗೆ) is in 9th century Kannada prose Shivakotyacharya's "Vaddaradhane". Idli is at least 1500 years old. #WorldIdliDay #Bengaluru #Karnataka pic.twitter.com/dDGthYGW5b
— DP SATISH (@dp_satish) March 30, 2023
Also, the word Iddarika in the Sanskrit Manasollasa of 1130 AD mentions it as a dish made using Urad dal batter. It finds mention in Tamil literature of the 17th century as Itali.
All this evidence points out that Idli has been prepared in India for centuries. The basic preparation method of using a mix of Urad dal, and rice, fermenting it, and steaming it has been a regular practice.
When was Idli Day started?
Eniyavan, a popular caterer based in Chennai started World Idli Day on March 30, 2015, by making 1,328 different varieties of idlis on this day. He also made a huge 44-kilogram idli which was cut by government officials and that is how World Idli Day started almost 8 years ago. And now, it is celebrated every year across the country.
A Food For The Astronauts
Indian astronauts reportedly carried food items to space with them which even included this hot breakfast favourite Idli. According to the Defence Food Research Laboratory (DFRL), idlis of the size matching Rs 2 coin were sent to space. These small idlis were dipped in sambhar powder and chutney from the sides.
Interestingly, the idlis were dried using infrared radiation of 700º C temperature which ensures that the idlis do not have any moisture, but the nutritional value and the smell of the idlis will remain the same.
