The South Indian Series: Idly- An Ode to the Go-To and Iconic Food from the South
Do you want to have the ultimate comfort food for breakfast that is not only easy on your stomach but also highly nutritious. Often considered as one of the best breakfast options in the world has added culinary feather to Café Golden Feast CGF’s finesse.
From the Ancient Origins to the Current Delights
The origin of this cloud-like soft and fluffy dish dates back thousands of years where its first mention in the text Vaddaradhane (dating back to 920 CE). A mention of fermented and then steamed dish made of black gram was described in the text as Iddalige. By 12th and 13th century, various modern recipes involving fermentation and steaming appeared in different texts involving rice and black gram.
Other food scientists and historians have also suggested the origin may have root back to Indonesia. Others suggest fermentation to be naturally developed in India only where variants like idada and idari (similar to Gujrati variations of dhokla).
Why Idly is Such a Loved Dish?
Paired with heavenly dallops or rather scoops of a delicious coconut or tomato or peanut chutney and tangy-spicy sambar, the combination makes it worth savouring on. Be it the traditional idly from Tamil nadu, or the Mallige Idly from Karnataka, and some spicy versions accompanied by spicy chutneys.
To choose Idly as a dish paired with variety of chutneys and sambar at CGF Café Golden Feast, Guwahati, is equivalent to experiencing the best of South Indian cuisine. Planning to have warm dish at our outdoor catering services? Come with your friends and families at CGF, Guwahati. For making the classic, you can follow the given recipe.
Ingredients (for Idly)
- A cup of Idly rice and split black gram (urad dal) each
- 1 tsp of fenugreek seeds
- A handful of flattened rice
- Salt
- Water for soaking and grinding
To make the Idlys, follow the step-by-step routine,
- Soaking the ingredients- Wash the dal and rice separately. Then soak them along with fenugreek seeds and flattened rice overnight.
- Grinding the ingredients- Grind the dal until it turns fluffy and smooth. Then, grind the rice slightly to a coarse side. Then mix both the batter together in a large bowl with some salt. Mix them well.
- Fermentation-Cover the batter and keep it to ferment overnight. Next day, the batter will appear airy and rise up.
- Steaming the Idlys- Grease the Molds with some and pour the prepared batter. Let it steam for around 12- 15 minutes. Before removing from the molds, let them cool.
Serve with any chutney of your choice along with some sambar. for such interesting recipes and stories behind them, do like, follow and read our blogs.
