Idli – A Chettinad food recipes in tamil pdf Indian Food. India and neighbouring countries like Sri Lanka.
The fermentation process breaks down the starches so that they are more readily metabolized by the body. A precursor of the modern idli is mentioned in several ancient Indian works. The references to the modern recipe appear in the Indian works only after 1250 CE. Achaya mentioned an Indonesian dish called “kedli”, which according to him, was like an idli. However, Janaki Lenin was unable to find any recipe for an Indonesian dish by this name. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor.
Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or “tree” for steaming. The perforated molds allow the idlis to be cooked evenly.