Idli's journey: Origin, history, and popularity
What's the story
Idli, a quintessential South Indian dish, has a mind-boggling history of how it evolved from ancient times to become a global brunch favorite. This fermented rice and lentil cake is loved for its ease of preparation as much as its health benefits. The evolution of idli tells stories of cultural exchanges, culinary evolution, and evolving taste buds, over the centuries. Here's how.
#1
Origins in ancient India
The earliest references of idli date back over a thousand years in Southern India. Initially, it was prepared using black gram batter without fermentation. The process evolved with the introduction of fermentation techniques from Indonesia around the eighth century. This change improved the texture and digestibility of idlis, making them softer and more palatable.
#2
Influence of trade routes
Interestingly, trade routes contributed greatly to the idli we know today. With increased trade between India and Southeast Asia during medieval times, new ingredients such as rice were added to the recipe. This led to the modern-day idli batter of rice and lentils, which became a popular across regions.
#3
Technological advancements in preparation
The advent of technology also brought about major changes in how idlis are made. Traditional stone grinders have given way to electric mixers that make batter preparation easy without compromising on consistency. Innovations such as instant mixes have also made it easy for people across the world to enjoy authentic-tasting idlis without spending hours in preparation.
#4
Idli as a global brunch favorite
In recent years, idlis have made their way beyond Indian borders as part of global brunch menus owing to their health benefits and versatility. They are frequently paired with chutneys or sambars or even fused with international flavors like pesto or hummus for an innovative twist on tradition that appeals widely across cultures seeking nutritious yet delicious options at breakfast tables globally.