The world, every day observes some or the other festival and to rejoice our love for idli, today we celebrate ‘World Idli Day’. There’s probably nothing more healthy and delicious in South Indian cuisines than idli. It has been India’s favorite since the rest of nation came to know that making idli is very easy. And for that, we have to salute south Indians for creating such delicious items of the world by gobbling on some.
But before having Idli for today’s special menu, just take a look at some fun facts about one of India’s favorite breakfast items.
- Idli is considered as one of the quickest made food items. Usually, you can get Idli quickly if you go to any restaurant.
- Many dietitians consider Idli as one of the nutritious and healthy foods for the human body. Dietitians also suggest eating Idli regularly in a breakfast for weight loss.
- Idli doesn’t have many calories as it is purely steamed food with high amount of digestive power.
- Idli was reportedly invented way back in 700 CE. The earliest mention of Idli occurs in the Kannada writing called Vaddaradhane by Shivakotiacharya in 920 AD. The Kannada king and scholar Someshwara III, also included Idli as a recipe in his encyclopedia, ‘Manasollasa’, written in Sanskrit ca. 1130 A.D.
- Apart from Rice Idli, people also like to eat Rava Idli. Moreover, Idli can be made in various types like fry idli, chocolate idli, spicy idli and so on.
- One of the famous types of Idli, Rava Idli was invented at the time of World War II in Karnataka. As per the reports, during World War II, when rice was in short supply during the war, they experimented making idli using semolina and created Rava Idli.
- Idli’s varieties differ from places to place with different-different names as well. In Karnataka, Idli is also made in their local ingredient which is called Sanna. Also called Hittli in Konkani, Sanna is a famous coastal Karnataka food item. Sambar aside, sanna is enjoyed with traditional coastal fish curries.
- People must have thought that Idli can only be made with Rice and Rava. But as we all know Indians are so much experimental with their food items, they have made idli with different ingredients. Many households prepare idli with ragi, various millets or parboiled rice replacing regular white rice for idlis.
- We can also consider Idli as a shape maker. Yes, Idli can be turned into Upma as many south Indians quash Idli until it looks like Upma. Moreover, people have also given a modern touch to Idli as it is now available in the form of Chinese items like Manchurian Idli, Schezwan Idli, Chilli Idli, Mini Idli etc.
So, let’s celebrate World Idli Day and gorge on some soft Idli and piping Sambhar.