A good attempt subject to 2 factual corrections. Idli is not from India; Idli is not Indari as evident from Skanda puranam where it is a sweet cake.
SKANDA PURANA Verse 4.1.4.95 पक्वान्नैर्भो जयेद्विप्रान्यतिनोपि तपस्विनः । लड्डुकैः फेणिकाभिश्च वटकेंडरिकादिभिः ॥ ९५ ॥ *pakvānnairbho jayedviprānyatinopi tapasvinaḥ* | *laḍḍukaiḥ pheṇikābhiśca vaṭak*eṃḍarikā*dibhiḥ* || 95 || 94. The holy ablution in the month of Māgha should be performed when the sun has slightly risen up. A devotee observing the vow of holy ablution in Māgha shall follow the rules and regulations in accordance with his capacity. 95. Brāhmaṇas, ascetics and sages should be fed with sweet cooked foods, sweetmeats, Pheṇikas, Vaṭakas <https://www.wisdomlib.org/definition/vataka#hinduism>, Iṇḍarika etc. (these are the sweetmeats and snacks specially to be made). 96. They shall be fried or cooked in ghee. Pepper should be added where necessary. They should be flavoured with white camphor. There must be sugar within. The items prepared should be charming to see and of sweet fragrance. 97. Dry fuel should be given in bulk for the purpose of warding off cold. Shirts and blouses filled with cotton should be given along with mattress filled with cotton and with excellent covers. II But this life-affirming staple of the Indian palate may not have originated in South India, after all. While both Karnataka and Tamil Nadu claim to have invented the recipe, food historian K T Achaya believes the idli probably arrived in India from present-day Indonesia around 800-1200 CE Idlis became truly Indian in no time and we even have proof of Idlis being a part of Indian cuisine. Idli has been mentioned in various ancient Indian texts, including the 7th-century Kannada work "Vaddaradhane," which describes the preparation of "Iddalige." The dish was also mentioned in the 10th-century Tamil text "Periya Puranam," which narrates the life story of the 63 Nayanars, a group of Shaivite saints. It is also said that after Ghazni Mohammed attacked the Somnath temple in the 10th century AD, the Saurashtrian merchants shifted to Southern India and came up with the recipe of Idli and even named it so. K RAJARAM IRS 27 8 23 On Sat, 26 Aug 2023 at 23:26, 'venkat giri' via iyer123 < [email protected]> wrote: > *Respected Sir/s,* > > *IDLI **or **IDLY* * are a type of savoury rice cake, originating from > the Indian subcontinent, popular as breakfast foods in Southern India and > in Sri Lanka. The cakes are made by steaming a batter consisting of > fermented black lentils (de-husked) and rice. The fermentation process > breaks down the starches so that they are more readily metabolised by the > body.* > > *IDLY **has several variations, including rava idli, > which is made from semolina. * > > * The word IDLI is from of the Sanskrit word **इण्डरि * > *i**ṇḍ**ari or **इण्डलि **i**ṇḍ**ali. In Odisha a similar dish is called > **एण्डुरि > **e**ṇḍ**uri made in the same way as IDLI is made. Two other words are: > **चण्डारिका > **ca**ṇḍ**ārikā and **अवन्तिका **avantikā. Can be linked with the Vedic > word **इड् **i**ḍ** meaning 'refreshment'.* > > * A precursor of the modern idly is mentioned in several ancient > Indian works. Vaddaradhane* *ವಡ್ಡಾರಾಧನೆ**, a 920 CE Kannada language work > by Shivakotiacharya mentions "iddalige", prepared only from a black gram > batter. Chavundaraya II, the author of the earliest available Kannada > encyclopedia, Lokopakara (c.1025 CE), describes the preparation of this > food by soaking black gram in buttermilk, ground to a fine paste, and mixed > with the clear water of curd and spices. The Western Chalukya king and > scholar Someshwara III, reigning in the area now called Karnataka, included > an idly recipe in his encyclopaedia, Manasollasa (1130 CE)* *मानसोल्लास * > *(*मनस*्**+* *उल्लास)**. **This Sanskrit-language work describes the food > as i**ḍḍ**arikā. In Karnataka, the Idly in 1235 CE is described as being > "light, like coins of high value", which is not suggestive of a rice base. > The food prepared using this recipe is now called **uddina idli **ಉದ್ದಿನ > ಇಡ್ಲಿ* *in Karnataka.* *ಉದ್ದು**in Kannada means Black Gram or Urad Dal ..* > உளுந்து. > > * The recipe mentioned > in these ancient Indian works leaves out three key aspects of the modern > idli recipe: the use of rice (not just black gram), the long fermentation > of the mix, and the steaming for **fluffiness.** The references to the > modern recipe appear in the Indian works only after 1250 CE. **Food > historian K. T. Achaya speculates that the modern idli recipe might have > originated in present-day Indonesia, which has a long tradition of > fermented food**. Achaya mentioned an Indonesian dish called **"kedli"**,* > *which > according to him, was like an idli. The cooks employed by the Hindu kings > of the Indianised kingdoms might have invented the steamed idli there, and > brought the recipe back to India during 800–1200 CE. * > > * Gujarati historians believe that it was > Saurashtrian textile merchants who introduced idli to South India during > the 10th and 12th centuries. There are even claims that a mix of rice and > black gram ground together and later steamed to form cakes had its origins > in Gujarat. The Gujarati work Var**ṇ**aka Samuccaya (1520 CE)(Gujarati > Prose Literature) mentions idli as **idari,** and also mentions its local > adaption idada (a non-fermented version of DHOKLA)* > > * The earliest extant Tamil work to mention idli (as itali) > is Maccapuranam **மச்சபுராணம்**,** dated to the 17th century.* > > * Fermentation of idli batter > results in both leavening (**புளிப்பு**) **caused** by the generation of > carbon dioxide as well as an increase in acidity. This fermentation is > performed by lactic acid bacteria.* > > * IDLY* *is a food made from rice? This is done by steaming. It > is a very popular dish in many parts of South India and has a flattened > round shape& Will be white. This **IDLY** is made with ingredients like > rice and lentils. * > > * IDLY** has been a food item known in India for about 700 years. * > > *There are many different types of Italy. Some of them are:* > > *1. **Chettinad Idly* > > *2. **Mangalore Idly* > > *3. **Kancheepuram Idly* > > *4. **Rava Idli.* > > *5. **SAGO IDLY ஜவ்வரிசி இட்லி* > > *6. **SEMIYA or VERMICELLI IDLY* > > *7. **KHUSHBU or MALLIPPO IDLY – (Popular in Coimbatore, Erode and > Tiruppur districts).* > > *8. ** MINI IDLY - ( small size)* > > *9. ** Powdered Idli – (Sprinkle chilli powder on the idli and serve)* > > *10. UDUPI IDLY** (3:1 ratio of rice and urad dal mix, Udupi-style idli > needs quite a time to get fermented)* > > *11. CYLINDRICAL IDLY* > > *12. RAMASSERI IDLY* > > *…* *A small village in Palakkad district of Kerala is Ramasseri is > famous for these special idlis. It is said that these idlis are almost 100 > years old and is known for its size, shape, texture and traditional cooking > method. **These are made in thin nets placed inside the earthen pots > which are locked using coriander logs**. **Also known as a small dosa, > the Ramasseri idlis are made with rice, black gram, fenugreek and salt in > the batter. **These taste even better when served on a banana leaf with > chutney.* > > *13**. THATTE IDLY..* *The unique version of the idli is quite popular in > **BIDADI**— a town situated on the Bengaluru – Mysuru expres**sway. These > idlis are cooked in regular steamers and taste great with **tarkari saagu > (Mixed Vegetable) .These are very soft and thin but bigger in size compared > to traditional idli.* > > * To mark its popularity, March 30th is celebrated > as **World Idli Day**, every year. **The brainchild of Chennai-based idli > caterer Eniyavan, this day was first observed in 2015.* > > * Generally* *IDLY** is recommended by the doctor/ dietician to > an ailing patient. **IDLY** is not only easily digestible food, but also > healthy food. An idly has 85 calories, contains 2 grams of protein, 2 grams > of fibre, and 8 grams of carbohydrates. People of average weight and height > can probably eat 4 or 5 idles.Sambar is the best choice for idly as it is > high in protein, when eaten with sambar. Chutney varieties can be reduced. > By adding vegetables to Idli flour, one can get even more energy. * > > *Regards* > > *V.Sridharan* > > *Trichy* > > > > > > > > -- > You received this message because you are subscribed to the Google Groups > "iyer123" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/iyer123/1010537211.497110.1693072581289%40mail.yahoo.com > <https://groups.google.com/d/msgid/iyer123/1010537211.497110.1693072581289%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. 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