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Idli, a South Indian dish made from fermented rice and urad dal batter, has debated origins linked to Tamil culture, Indonesian cooks, and Arab traders. It was the first Indian food in space
Idli is a popular dish in South India, especially in Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala, and is a staple in many households and hotels. (AI-Generated)
Idli is one of the most popular dishes in South India, particularly in Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala. It is a staple in most households and hotels. It is made by steaming a mixture of fermented rice and urad dal (black lentil) batter.
There are several types of idli, including rava idli, urad idli, ragi idli, and rice idli. The list goes on. Nowadays, most households prepare idli at least once a week. Many hotels in Karnataka are renowned for their idli. But where did this delicious dish originate?
There are various theories about the origin of idli, as mentioned below.
Historical Mentions
In the Kannada work Vaddaradhana by Shivakotyacharya, a snack called Idali is mentioned. This suggests that idli originated in Tamil Nadu. Some researchers associate the origin of idli with Tamil culture. However, explicit references to idli in Tamil texts appear only after the 10th-11th century AD.
Tamil poet Kudalur Kilar mentions a type of steamed food, considered a precursor to idli.
Theories On The Origin Of ‘Idli’
Some food experts claim that idli came to India from Indonesia. Between the 7th and 12th centuries, Hindu kings who ruled Indonesia frequently visited India with their cooks. These cooks introduced kedli to India, influencing the development of idli into its present form. Achaya points to references in literary works from the Sangam period.
Another theory suggests that idli may have come from Arab traders. Historian K.T. Acharya, in his book Indian Food: A Historical Companion, speculates that the origin of idli may be traced to Arab traders. Arab travellers arrived on the coast of South India in the 8th-9th centuries AD. They consumed only halal foods, including rice balls that were flat and eaten with coconut chutney. This may have inspired the preparation of idli.
Although some suggest it was introduced by the Arabs, there is no solid evidence to support this claim.
The preparation of idli may have started by chance. The process of soaking, grinding, and fermenting urad dal has been practised in India since ancient times. The concept of steaming this batter presumably developed in South India, as it was healthy and suitable for the hot climate.
Idli’s Space Journey: The First Food In Orbit
Did you know that idli was one of the first food to be carried into space? As part of the mission preparations, ISRO experimented with different foods, including idli, to assess how they would perform in microgravity.
The Defence Food Research Laboratory (DFRL), an Indian defence lab of the Defence Research and Development Organisation (DRDO), included idli, sambar powder, and chutney in the provisions for astronauts on India’s first manned space mission. The idlis were dried to ensure they could be safely eaten by astronauts in space.
