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Idlis are traditionally prepared using only rice.
False
What is the purpose of allowing the Idli mixture to rest overnight?
Fermentation
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?
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What is traditionally used to bake Kanchipuram Idlis?
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Oats Idli is a heavy meal to make.
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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.
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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?
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What is the main ingredient in Sooji Appam?
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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?
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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?
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Over-steaming the Puttu can make it dry and lose its moisture.
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Match the following words with their meanings:
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What is Masala Vada also known as?
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Paniyaram is a traditional dish from Kerala.
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Match the following Paniyaram variations with their descriptions:
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What is the texture of Vellai Paniyaram?
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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?
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What is the special feature of Rava Dosa?
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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?
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What is usually served with Idli?
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Pesarattu Dosa is stuffed with a spicy potato filling.
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Match the following dosas with their characteristics:
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What is Upma traditionally prepared by cooking?
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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?
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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?
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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.
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What is Farali Paniyaram typically served with?
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Appam is a type of rice pancake with a thin and crispy centre.
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What is Ishtu traditionally eaten with?
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What is Idliappam also known as?
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Chukkappam is a soft and crispy version of Appam from Tamil Nadu.
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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.
