Cancer prevention food invented by our ancestors.
- Idli rice – 3 cups
- Urud dhall – 1 cup
- Black rice – 1 & 1/2 cups
- Methi seedds – 1 tsp
Soak the above items separately for 3 hours and grind it. Keep it overnight for fermenting. Morning, Mix the batter well and pour the batter little by little in the idli mould, in the same way you would make normal idli. You will get very soft healthy idlis.
Author: Sri Nandhini Hari
I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.
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Did you know Idli is one of the safest and the most hygenic food? Needless to say, it is the staple breakfast of South India but read on to know about its history and facts.
Forwarded by : Mani || Source : Unknown
Who invented Idli?
It seems to be a funny question but relevant now. The World Health Organization listed Idli as one of the most hygienic and nutritious food. It is the favourite breakfast of Kerala, Tamil Nadu and Karnataka. Along with Sambar, Idli nourishes us. Then how it originated? Very interesting to note that, “Idli” is the modified form of “Kedli” of Indonesia.
The story goes like this…fermented food especially Kedli is the most favourite food of Indonesia. Once,a Hindu King of Indonesia visited South India during 8th century looking for Bride. The cooks who had accompanied the King prepared Kedli to serve him. The Indian cooks studied the preparation of Kedli and modified according to their imagination. Originally, the Idli was a preparation of fermented Blackgram pulp but later rice also added to fasten the fermentation process.
In India, Idli originated in Karnataka according to the writing Vaddaradhane of Sivakoty Acharya of 920 AD. It describes Idli as one of the 18 items served to a Brahmachari visited in homes. In Tamil Nadu, the” Ittali” originated around 17th century AD.
Whether imported from Indonesia or invented in India, it’s worth noting that Idli full fills the needs of a fasting stomach. It gives carbohydrates for energy and protein for growth. Its good bacteria generate lot of Vitamin B. An interesting thing is that a person consuming Idli daily will not have head ache, because the black gram has the property to inhibit head ache. The side dish Sambar is one of the nutritious vegetable soup that contains many vegetables, spices, tamarind, Asafoetida etc., which keeps the stomach healthy and prevents acidity and indigestion.
Author: Priyadarshini Somasundar
Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst.
I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.
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