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Idli - The soft steaming Wonder

Idli is the most favorite dish of all people not only for the South Indian but most people around the world. Any traveller , tourist, Business person coming to Tamil Nadu will want to try the Hot Steaming Idli and its accomplishments for sure. The simple idli have a complex but easy way of making it. Before the recipe, I wanted to know more about its History. I googled it and found Idli (and the process of steaming) was known in India by as early as 700 CE which is not shocking. Earliest mention of idli occurs in the Kannada writing called Vaddaradhane by Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil.Lentil is a edible pulse and is black is one variety of it.Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, 'Manasollasa', written in Sanskrit ca. 1130 A.D.

The only thing which humans have in common is food yet people change and deviate the same old recipe to something new according to the culture, climate and tastebuds. Change is constant, So did the idliI have feeling that the Idli is the base dish for many other dishes.
Ok Enough of boring Now the recipe.

We have to soak rice and urad dal in the 3:1 ratio for two to three hours and grind it to a coarse mixture and leave it overnight to ferment.I am not sure of the exact recipe as i have not tried it before.Idli is cooked by the method of steaming. The batter is poured into the idli pan and allowed to steam.

They are various variation of Idli in Tamil Nadu as well as the world. 
Hot steaming Idli with spicy sambhar and varities of chutney's is definitively tempting. The Idli is also gastronomically friendly as it cooked by the method of steaming and does not have oil in it.
Even though it is not in my favorite list. I dont mind it with tasty sambhar and thick chutnies...

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