Idli History And Indonesian Origin: If the morning starts with hot idli, coconut chutney and sambar, then the day automatically starts feeling good. Today Idli is present in the kitchen of every house in South India. People eat soft, light and healthy idli with full devotion. But have you ever thought that there could be a foreign twist hidden in the story of such a desi looking Idli? Yes, the roots of Idli are probably not from India, but from Indonesia. It sounds a bit shocking, but it is true.
Birth of Idli: The story begins outside India
According to historians, a dish called “Kedli” was made in Indonesia centuries ago. This was also made from rice and cooked in steam. When traders from South East Asia came to India, they brought with them not only spices but also these cooking techniques. From here the story took a new turn. Famous food historian K. T. Achaya once told that “Kedali” could be the initial form of today’s Idli. That is, the story of Idli which we consider to be completely Indian, started from across the ocean. It feels a bit strange to know this, but this is the fun of the world of food.
Arab Traders Roll and Indian Tadka
The next twist in the story comes when Arab traders are mentioned. It is believed that he popularized the technique of fermentation in India. There is mention of a dish named “Iddalige” in old Indian texts, which is considered to be an early form of Idli. Although at that time its recipe was not like today, but the tradition of cooking in steam was present. This is where Indian cooks showed their excellence. He mixed his native ingredients with foreign technology and gradually idli became completely Indian.
Steam dishes made from rice are also mentioned in the 12th century texts Manasollasa and Vaddaradhane. Later, urad dal was added to the rice, which made the idli softer, fluffier and tastier. This was the moment when Idli won the hearts of people. With time Idli became the lifeblood of breakfast in Tamil Nadu, Karnataka and surrounding areas. Its style was slightly different everywhere, somewhere thick idli, somewhere mini idli and somewhere Rava Idli. But the love for Idli remained equal everywhere.
Today’s Idli: Desi heart, foreign story
Today Idli is considered a healthy food. Less oil, easy digestion and rich nutrition make it special. Perhaps this is the reason why Idli is no longer limited to South India only. It is popular in the country and abroad.
Idli, which started from Indonesia and settled in India, today teaches that food knows no boundaries. A little foreign twist, a lot of desi love and a journey of centuries – this is the real story of Idli.
