Idli

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Idli with sambar and chutney

Idli ( Kannada : ಇಡ್ಲಿ; Malayalam : ഇഡ്ഡലി; Tamil : இட்லி; Telugu : ఇడ్లీ) is a classic dish of South Indian and Tamil cuisine. Idli are white, steamed, flat-round cakes made from a fermented dough based on native beans and rice . They have a soft, spongy consistency and a sour taste.

Idli are often eaten as breakfast and traditionally served with chutney , sambar and vada , a fried ring made from a similar batter.

Manufacturing

To make the Idli, you need peeled native beans and rice in a ratio of 1: 2. The two basic ingredients are soaked separately for at least four hours before they are ground to a fine paste, still separately, with the addition of about one and a half times the amount of water (based on the dry weight). Then both pastes are thoroughly mixed together and seasoned with salt and, if necessary, fenugreek seeds. This dough is left to ferment at about 30 ° C overnight, where it becomes slightly acidic and rises due to the activity of the lactic acid bacteria . Sometimes buttermilk or yeast is added to enhance fermentation. After the fermentation is complete, the small Idli hollows of the special pot insert (possibly small bowls or small plates for so-called “Thatte Idli”) are filled with the dough and steamed in a pot for about five minutes .

A regional variant from Kanchipuram is made from equal parts of peanuts and rice. In addition, cashew nuts , butter , salt, chili peppers , ginger , turmeric and cumin added.

  • Idli as a classic South Indian side dish

  • South Indian breakfast consisting of idli, sambar and vada

  • Cookware for preparing idli

health

Idli make a valuable contribution to nutrition as a nutritious source of proteins and vitamins , especially B vitamins . Because they are made on site, they can be used to treat protein deficiency and kwashiorkor .

During fermentation, the content of the essential amino acid methionine increases significantly. Most legumes only have a low content of such sulfur-containing amino acids, which limits the usability of the proteins they contain. The fermentation increases the biological value significantly.

See also

Web links

Commons : Idli  - collection of images, videos and audio files

Individual evidence

  1. ↑ Mrs. Shanthi & Kavitha Iyer: South Indian Vegetarian Dishes. Sri Saraswathi Books, India, 2013.
  2. ↑ a b c N. R. Reddy, SK Sathe, MD Pierson, DK Salunkhe: Idli, an Indian Fermented Food: A Review . In: Journal of Food Quality . tape 5 , no. 2 , June 1, 1982, ISSN  1745-4557 , pp. 89-101 , doi : 10.1111 / j.1745-4557.1982.tb00736.x .