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Idlis are traditionally prepared using only rice.
Idlis are traditionally prepared using only rice.
False
What is the purpose of allowing the Idli mixture to rest overnight?
What is the purpose of allowing the Idli mixture to rest overnight?
Fermentation
Match the following types of Idli with their characteristics:
Match the following types of Idli with their characteristics:
Masala Rava Idli = Created with Sooji (semolina) and spices Kanchipuram Idli = Served as Prasadam at the Varadharaj Perumal Temple in Tamil Nadu Regular Idli = Manufactured by fermenting rice and dal
How long is the Idli mixture steamed for?
How long is the Idli mixture steamed for?
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What is traditionally used to bake Kanchipuram Idlis?
What is traditionally used to bake Kanchipuram Idlis?
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Oats Idli is a heavy meal to make.
Oats Idli is a heavy meal to make.
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What is Medu Vada usually served with?
What is Medu Vada usually served with?
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Minappa Garelu in Andhra Pradesh is a variation of Medu Vada that is softer and eaten with a vegetable curry.
Minappa Garelu in Andhra Pradesh is a variation of Medu Vada that is softer and eaten with a vegetable curry.
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Match the following variations of Medu Vada with their descriptions:
Match the following variations of Medu Vada with their descriptions:
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What is the main ingredient used to make the batter of Medu Vada?
What is the main ingredient used to make the batter of Medu Vada?
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What is the main ingredient in Sooji Appam?
What is the main ingredient in Sooji Appam?
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Chicken stew is a traditional South Indian breakfast dish.
Chicken stew is a traditional South Indian breakfast dish.
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What is the name of the spicy chickpea stew that is typically served with Puttu?
What is the name of the spicy chickpea stew that is typically served with Puttu?
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To make soft and delicious Puttu, add water in _______________ instead of pouring it all at once.
To make soft and delicious Puttu, add water in _______________ instead of pouring it all at once.
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What is the name of the Kerala-style egg curry?
What is the name of the Kerala-style egg curry?
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Over-steaming the Puttu can make it dry and lose its moisture.
Over-steaming the Puttu can make it dry and lose its moisture.
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Match the following words with their meanings:
Match the following words with their meanings:
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What is Masala Vada also known as?
What is Masala Vada also known as?
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Paniyaram is a traditional dish from Kerala.
Paniyaram is a traditional dish from Kerala.
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Match the following Paniyaram variations with their descriptions:
Match the following Paniyaram variations with their descriptions:
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What is the texture of Vellai Paniyaram?
What is the texture of Vellai Paniyaram?
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Keerai Vadai is made by blending spinach to add flavor and nutrition.
Keerai Vadai is made by blending spinach to add flavor and nutrition.
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What is the name of the popular street food in Tamil Nadu and Karnataka towns, where vendors prepare fresh paddus in front of you?
What is the name of the popular street food in Tamil Nadu and Karnataka towns, where vendors prepare fresh paddus in front of you?
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What is the special feature of Rava Dosa?
What is the special feature of Rava Dosa?
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Nachni Dosa is harder to make than normal dosas.
Nachni Dosa is harder to make than normal dosas.
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What is the benefit of using Nachni flour in making Nachni Dosa?
What is the benefit of using Nachni flour in making Nachni Dosa?
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What is usually served with Idli?
What is usually served with Idli?
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Pesarattu Dosa is stuffed with a spicy potato filling.
Pesarattu Dosa is stuffed with a spicy potato filling.
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Match the following dosas with their characteristics:
Match the following dosas with their characteristics:
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What is Upma traditionally prepared by cooking?
What is Upma traditionally prepared by cooking?
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Bread upma is a traditional South Indian breakfast dish.
Bread upma is a traditional South Indian breakfast dish.
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What is the main ingredient used to make the batter of Dosa?
What is the main ingredient used to make the batter of Dosa?
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Rawa upma is a filling breakfast dish made with (cooked) ___________, fresh vegetables, spices, lentils, aromatic almonds, and curry leaves.
Rawa upma is a filling breakfast dish made with (cooked) ___________, fresh vegetables, spices, lentils, aromatic almonds, and curry leaves.
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What is added to Rawa upma to give it a beautiful south Indian flavour?
What is added to Rawa upma to give it a beautiful south Indian flavour?
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Upma made with Seviyan or vermicelli is a popular kind.
Upma made with Seviyan or vermicelli is a popular kind.
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Upma made with Parsai ke chawal, also known as barnyard ___________, is a healthy breakfast option.
Upma made with Parsai ke chawal, also known as barnyard ___________, is a healthy breakfast option.
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What is Farali Paniyaram typically served with?
What is Farali Paniyaram typically served with?
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Appam is a type of rice pancake with a thin and crispy centre.
Appam is a type of rice pancake with a thin and crispy centre.
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What is Ishtu traditionally eaten with?
What is Ishtu traditionally eaten with?
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What is Idliappam also known as?
What is Idliappam also known as?
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Chukkappam is a soft and crispy version of Appam from Tamil Nadu.
Chukkappam is a soft and crispy version of Appam from Tamil Nadu.
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What is Chukkappam best served with?
What is Chukkappam best served with?
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Study Notes
Idli
- Traditionally baked in small greased katoris or large, round, flat cooking pots
- Served hot with kolumbu and coconut chutney
- Recipe involves extensive tempering of many spices
Oats Idli
- A simple and light meal to make
- Sooji is replaced with healthful oats, ideal for health-conscious individuals
- A fantastic combination of flavor and wellness
Vada
- A savory fried delicacy from the Indian subcontinent
- Comprises of various types of fritters, cutlets, doughnuts, and dumplings
- Can be made using legumes, flour, or vegetables like potatoes
- Described in Dharma Sutras (800-300 BC) as soaked, coarsely ground, and fermented pulses, fashioned into various shapes and deep-fried in ghee
Medu Vada
- Also known as Uddina Vade in Karnataka
- Prepared with a batter that blends raw rice, boiled rice, and urad dal
- Served with sambar and chutneys
- Minor variations across regions, such as Minappa Garelu in Andhra Pradesh
Variations of Medu Vada
Sooji Medu Vada
- Sooji is a great substitute for many South Indian dishes, increasing crispiness
- Recipe is extremely simple and easy to prepare
Idli Preparation
- Rice and black gram are soaked separately
- Ground separately with water, then mixed together with salt
- Mixture is allowed to rest overnight at room temperature
- Fermented batter is poured into special Idli molds and steamed for 5-8 minutes
Idli Origin
- May have originated in Indonesia, where it is known as kedli
- Others believe it was introduced by Arab traders who substituted flattened rice balls for local food
- Word 'Idli' may have been derived from Kannada and Sanskrit words Iddalige and Iddarika
Masala Rava Idli
- Soft, steaming round-shaped Indian cakes
- Created with Sooji (semolina) instead of fermenting rice and dal
- Prepared with spices like peppers, curry leaves, and mustard seeds
Kanchipuram Idli
- Served as Prasadam at the Varadharaj Perumal Temple in Tamil Nadu's Kanchipuram area
- Highlight of the place, known locally as Koil Idlis
Sooji Appam
- An absolute must-try
- Traditional rice and milk appam recipe can take some time to prepare
- Rava and poha are combined with curd, sugar, and salt to make Sooji appam
Types of Ishtu
Chicken Stew and Appam
- Kerala-style coconut-rich curry recipe that makes for a good side dish with Appam
Egg Stew
- Kerala Egg curry, also known as Mutta curry
- Made with tomatoes, onions, spices, coconut milk, and eggs
Vegetable Ishtu
- Simple vegetable stew generally cooked with potatoes, carrots, cauliflower, French beans, and similar vegetables, along with coconut milk
Puttu and Kadla Curry
- Breakfast cuisine that exemplifies how Keralites have mastered the skill of combining simple ingredients to create something amazing
- Puttu is a steamed rice cake made from rice flour and grated coconut, while kadala curry is a spicy black chickpea stew with a fragrant spice blend
Puttu Tips
- Add water in batches instead of pouring it all at once
- Use good quality rice flour and ensure no lumps in the mixture
- Use a traditional puttu maker or cover the Idli pan with a damp muslin cloth to steam
- Avoid over-steaming the puttu as it can dry it out and make it lose its moisture
Upma
- Upma is a traditional Indian dish made by cooking a food grain in water and seasoning with salt and spices.
- There are various forms of upma, including:
- Millet upma (made with barnyard millet, also known as Parsai ke chawal)
- Vermicelli upma (made with Seviyan or vermicelli)
- Rawa upma (made with cooked Sooji, fresh vegetables, spices, lentils, and aromatic almonds)
- Bread upma (a convenient way of incorporating two beloved breakfast items into one)
Dosa
- Dosa is a thin, crisp Indian pancake made with a batter of ground lentils and rice.
- It is typically served with chutneys and sambars as the foundation of a meal.
- Varieties of dosa include:
- Pesarattu Dosa (stuffed with freshly made upma)
- Rava dosa (made with semolina batter, distinguished by its crisp and netted texture)
- Nachni dosa (made with Nachni flour, also known as Ragi flour, high in calcium and protein)
Idli
- Idli is a savory Indian cake made from a batter of fermented lentils and rice.
- It is typically served hot and eaten alone, dipped in sambar or chutney, or seasoned with a variety of spices.
- Idli is traditionally prepared by:
- Soaking rice and black gram separately
- Grinding them separately with the addition of water
- Mixing the rice and black gram batters with a little salt
- Allowing the mixture to rest overnight at room temperature
- Fermenting the batter and then steaming it for 5-8 minutes
- Idli may have originated in Indonesia, where it is known as a kedli, between 800-1200 CE.
- Varieties of idli include:
- Masala Rava Idli (made with Sooji, spices, and semolina)
- Kanchipuram Idli (served as Prasadam at the Varadharaj Perumal Temple in Tamil Nadu)
Medu Vada
- Medu Vada is a type of Indian fritter made with urad dal and spices.
- Varieties of medu vada include:
- Vegetable Medu Vada (made with carrots and cabbage)
- Masala Vada (made with tur dal and commonly seen in Kerala and Tamil Nadu)
Paniyaram
- Paniyaram is a traditional Chettinad dish that has spread to several places outside of Tamil Nadu.
- It is a popular street food in Tamil Nadu and Karnataka towns, where street vendors prepare fresh paddus in front of you.
- Paniyaram is essentially a miniature dumpling made with a batter similar to Idli or vada batter, poured into moulds, and let to puff slowly in a heated pan while drizzled with oil.
- Varieties of paniyaram include:
- Egg Paniyaram (made with egg instead of black gram and rice)
- Vellai Paniyaram (made with rice and urad dal, but fried in the final stage, unlike Idli)
- Farali Paniyaram (made with a batter of rajgira flour, potato, coriander leaves, and yogurt)
Appam
- Appam is a type of rice pancake with a dense and soft center but a thin and crispy outside.
- It is typically served with South Indian stews in which vegetables or meat are drowned in a spicy coconut gravy.
- Varieties of appam include:
- Idliappam (a popular breakfast food in Tamil Nadu, Kerala, and Sri Lanka)
- Chukkappam (a crispy version of appam from Tamil Nadu, made with rice flour, coconut milk, egg, and spices)
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Description
Explore the traditional Kanchipuram Idlis and a healthier alternative, Oats Idli, with their unique preparation methods and ingredient combinations.
