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 Idli is health-friendly

Growing up I remember tucking into a crisp masala dosa or a bowl of soft fluffy idlis dunked in hot, steaming sambhar. with some tangy chutney as an accompaniment in a Madrasi hotel. It was a treat I looked forward to after Sunday mass and Dad and Mom never failed to oblige. It was a Sunday.  morning family outing. I was thrilled to find that Madrasi Hotel was alive and kicking when I visited Jamshedpur in 2010 almost 21 years after I had left the city. 

Idli is a very healthy South Indian fermented breakfast food enjoyed by many. Ancient texts refer to it as 'iddialge" Food historians however believe that the origin of the idli can be traced back to Indonesia which has a long tradition of fermented food. The idli made its way to India between 800 -1200 CE. The Tamilians first called it "Itali" in the 17th century. Though there is no official documentation about the origin of the idli, it is a health-friendly food that we are happy to prepare and tuck into.  

The preparation of idli begins with the soaking of roughly 4 parts of rice to one part of urad dal for 4 to 6 hours separately and then grinding the ingredients separately after which they are mixed.  Adding oats, quinoa, millet and vegetables like carrots and peas increases the nutritive value.Idlis are also made of Rava but thy are not as nutrient dense.  After the batter is mixed and ground it is left to rest at room temperature overnight During this time naturally forming bacteria start the fermenting process. Lactic acid and carbon di oxide are produced giving the batter a spongy texture. The batter is then poured into greased moulds of an idli tray and steamed for 10 to 25 minutes. Your breakfast is ready. Enjoy with sambhar and chutney. The spicy powdered chutney dioxide Podi is my favourite. 

Health benefits: 

• The idli is one of the most nutrient-dense foods in Indian cuisine because it comprises rich plant-based proteins, fibre, complex carbohydrates and micronutrients. 
• Idli is fat and cholesterol free making it heart-healthy. 
• Being a fermented food it improves gut health. 
• Idli is a steamed food, not fried and is butter free unlike many Indian snacks, so it  helps in weight management. 
• Idli is steamed and has a low-calorie content. The excess rice content can be controlled by adding vegetables to the batter. 

World Idli Day

World Idli Day is celebrated on March 30th and was initiated by Eniyayan an idli enthusiast cum idli caterer.  According to reports, Eniyavan prepared 1,328 idlis in 2015 to commemorate the day and a 44kg idli was cut by a bureaucrat to officially declare March 30th as World Idli Day. 

This post is part of the A2Z blog chatter

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