The Evolution Of Idli

The word idli elicits different responses from different people. 

A south Indian breakfast staple, idli, or fermented rice cake, is comfort food for some, an incarnation of boredom for others and a taste of home for many. When broken down to its elemental level, there is really nothing much to say about the idli. Rice and black gram beans (and a few other ingredients) are soaked and ground to a fine batter and left to ferment for about 6-10 hours, depending on environmental factors including temperature, humidity and elevation. The fermented batter is then scooped onto platters with four (or more depending on the make) circular depressions, where the liquid  sits comfortably before the plates get stacked and deposited into a steamer. After 15 minutes of sauna, fluffy, white, soft idlis emerge. In a sage-like manner, the rice cakes soak up the essence of what is around them—a spicy chutney of coconut and green chillies, a dry spice blend mixed in oil or a piping hot tamarind and lentil-based soup-like dish called sambhar. When done right, the last bits of the idlis are used to sponge off whatever accompaniment is left on the plate. 

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