International Idli Day wishes to you all.
Yes, you heard it right, International Idli Day or idli diwas.
Every year, since 2015, World Idli Day is celebrated on March 30 after a Chennai-based idli caterer named Eniyavan decided to dedicate a day to these rice cakes.
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History of Idlis.
According to historians or food researchers, idli originated in Indonesia, Indonesia is well known for its ancient tradition of fermented food. It is said that during the period of 800-1200 CE idli came to India in the form of steamed idli. The name idli is said to be derived from the Kannada word ‘Iddalige’. Also, the Sanskrit Manasollasa of 1130 AD has ‘Iddarika’, that mentioned it a dish made with urad dal. Tamil people started calling it as ‘Itali’ in the 17th century.
Idli is a perfect breakfast food
Idli is a favorite dish of most people with a reputation of being soft and white as jasmine. It is very low in calories, healthy and cost-friendly. No matter what you make for breakfast Idli is the best choice always. Other snacks will not be a match to this wonder food.
Idli and sambar are the most loved food of the people of South India. It is also the best nutritious food. Breakfast should have a lot of protein, carbohydrates, and calcium. Breakfast is the most important meal of the day. And Idli, being a popular South Indian snack, is high in nutrients and is a great option for breakfast.
“Idli” had emerged as the most popular snack today. Many restaurants definitely serve Idli in the morning as breakfast. And of course, most of the customer’s demand is also Idli. Along with Idli urad vada or Medu vada is also served. Medu vada is like a twin snack for Idli.
Idli is not only available in restaurants and hotels. It can be made easily at home. Selling Idlis on the street daily is a way of earning for many people. Many people sell idlis on bicycle carriers across the city. Idli business is one of the profitable ways for many people to earn their livelihood.
How Idli is made?
- One of the main reasons for the popularity of Idli apart from being healthy it is very easy to prepare. To make Idli, four parts of rice (Idli rice or parboiled rice or normal rice) to one part whole white lentil (black gram, Vigna mungo) are soaked separately for at least four hours to six hours. You may add spices such as fenugreek seeds.
- After the soaking, the lentils are ground to a fine paste and the rice is ground coarsely, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double.
- Then the idli batter is put into greased molds of an idli tray for steaming. A more traditional method is to use leaves instead of molds.
Some of the varieties of idlis are
Now, many versions of instant idlis are used. A lot of groceries stores sell readymade batter for the convenience of working people. Ready mix powders are also available. And you can make idlis using many other ingredients, and avoid soaking, grinding and fermenting.
There are said to be 185+ Idli verities. Yes, it is clearly evident that verities of idli are very popular across the globe.
Bajra / Kambu / Pearl millet idli.
Black Urad dal.
Karnataka idli using idli rava.
Black rice idli.
Raw rice idli / pacharisi idli.
Different types of Idlis use a variety of stuffing.
Nowadays countless varieties of idlis in a variety of shapes and flavors are available. Like plate idli or tatte idli, Burger idli. idli chili and chocolate idlis have appeared. Colorful idli made using different vegetables, vegetable idli made with different grains, vegetable idlis made with greens, sanna idli of the undivided Dakshina Kannada district, plate idli of Mandya-Mysore region, mallige idli, Madurai idli, Guntur idli, Kanchipuram idlis, etc. are soothing the taste buds of the people.
Idli is so close to us that idli is an integral part of our lives.
The person behind International Idli Day
In 2013, Eniyavan, a resident of Coimbatore, created a Guinness World Record for making an idli weighing 128 kg. It is not to be denied that idli has topped almost all our breakfast menus. Eniyavan demonstrated 1,000 variants of the fluffy, fermented urad dal-rice dumpling to create awareness about idli, Eniyavan’s credentials as an idlivangelist are impeccable.
Health Benefits of Idli
- Idlis are very low in cholesterol, no fat, and no saturated fat. Consuming less than 16 grams of saturated fat and 300 milligrams of cholesterol lessens your risk of different cardiovascular diseases and stroke. Salt in each idli does contain about 65 milligrams of sodium which is very normal.
- Each idli contains 2 grams of protein, 2 grams of dietary fiber and 8 grams of carbohydrates. It is perfect and essential for a light snack, Healthy adults required 50 grams of protein and 225 grams of carbohydrates daily. Adequate protein facilitates muscle repair, as well as carbohydrates, provide energy. Fiber promotes healthy digestion daily requirement of fiber for men is between 28 and 34 grams of fiber and for women between 22 and 28 grams.
- So, Idlis are the most healthy and essential snacks for everyone. Idli can be given to babies also. It is safe for them as it is not likely to choke them. It is easy to digest and easy to eat. The best part is that idlis are considered as a baby-weaning food, and babies and toddlers like this recipe.
- Idli is mainly served with the sambar that goes with it usually has toor dal with some protein and some vegetables providing vitamins, including vitamin C. The coconut chutney provides fats that are easily assimilated and digested, and proven heart-friendly.
Let us also celebrate today by having idlis for breakfast.
The best way to celebrate this day is to make our own idli. It is easy to do so. If you don’t have time to make idli yourself, then you can just purchase some from a store. For sure, lots of stores will be offering idlis during the celebration of this day because they expect a lot of people to buy idlis from them. Share Your Celebration of World Idli Day with me by sending comments with photographs.
” Happy Idli Diwas”
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