History of the Idli
The word idli originates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida. The king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, the Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the idli changed in ingredients, the preparation process and the name remained the same.
Source:Wikipedia
More information would be much appreciated.
posted @ 9:13 PM
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2 Comments:
In some way it's a parallel to bread.
Rice vs Wheat
Both are fermented in some form.
But the preparation process is different.
It is Kannada word. Ittu+aavi or Idu+avi.
the word Idli first appears in Kannada literature in 920 AD.
(you mentioned this in your above article)
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