South India produces many different types of rice and that is the reason why we can see a huge variations in south Indian food with the base ingredient as rice. Almost all the south Indian dishes are mainly prepared with rice as the main ingredient, where the rice is cooked at various temperatures, depending on the food item and combined with variety of spices to form the desired delicacies. There are n number of versions of this white wonder. Through this blog let us know few points about thatte idli.
History:
Being a steamed food item, there is a belief that the idli is originated from Indonesia. But in meantime in Kannada religious book we can also find about Idli. In the history the “iddalige”(which is being called as idli nowadays) was mentioned in the 920 CE literary work Vaddaradhane, in the Kannada language. Iddalige was prepared using black gram. Western Chalukya king and scholar Someshwara III has also mentioned a food item named ‘iddarika’.
But the very first mention of idli made using rice was seen only after 1250 CE. A Gujarati literary work ‘Varanaka Samuchaya’ dated 1520 CE mentions idli as idari.
Idli and Variants
Idly is a steamed ball of rice batter which is soaked overnight and served hot with chutneys. There are varieties of chutneys in different regions. Coconut, groundnut, tomato, are the favourite chutneys that accomplish idly in the region. This white delicacy also tastes good wit sambar or rasam.
Tatte Idli
Idly is definitely a king of variety, a huge experiment is done on idlies and its batter to produce idli in different sapes, sizes and in different flavours. Tatte idli is one such variant, Famous in the areas like Tumkur, Ramnagar of Karnataka. In kannada language tatte means plate and cooking idli on flat thin plate derives the name for this idli. These idlis are unique to kannada cuisine.
Health benefits of Idli
- Idli is regarded as one of the most nutritious food
- Idlis are rich in fibre and protein which delivers adequate dose of carbs, energy and calcium. Also help the body in assimilating as much nutrition as possible.
- Idli is rich in carbohydrates, proteins, enzymes, fats, amino acids and fiber. The plus point is it doesn’t contain any saturated fats and cholestrol.
- Idli gets digested very easily and is rich in iron content.
Rushing to work? Run into a SouthIndian restaurant and idli is a quick fix. Unwell? Treat yourself with a plate of hot idli, the best fast-food for an unwell body.
On a perfect family dinner, what can be better than having a delicious plate of hot idli with chutney @yennadosa, No other cuisine can make it to your taste buds like a South Indian platter. If you are craving to eat authentic South Indian dishes and looking for one fine restaurant to dine out with your family then here you go! Come and enojy the SoutIndian delicacies at yennadosa for more information visit us at www.yennadosa.com
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