What makes Idlis the ideal breakfast?
What's the story
Who wants white, oval-shaped, mostly salt-less items as breakfast (or the entire day) every day? *Raises hand and looks around to see many more*
Idlis have traveled a long journey from Southern parts of India to almost everywhere in the world to become the ideal breakfast choice.
Let's talk about them, today.
Surprise, surprise!
Tracing its roots: Is idli really Indian?
According to food historian KT Acharya, idlis may have originated from what we now know as Indonesia since they had a penchant for fermented food. The cooks employed by Hindu kings in 800-1200 CE may have brought the recipe with them.
However, there are others who differ. According to references in Al-Azhar University Library in Cairo, Arab traders brought the food to the subcontinent.
Looking back
Arabs and idlis: A brief history
According to many food historians like Makhdoom Al-Salaqi (Syria), Zahiruddin Afiyaab (Lebanon), Arab traders ate idlis as they were strict about their dietary preferences.
They were quite particular about wanting 'halaal' food, and Indian cuisine failed to offer it.
That's when they started making rice balls, which they would eat with coconut paste. The modern idli came into existence after the 8th century.
A study confirms
Nutrition- Check, Easily digestive- Check: Idlis are the best
According to India Breakfast Habits Study, three idlis and a bowl of sambhar is one of the most healthy breakfasts one can have.
This study was conducted in four metro cities across people ranging from 8 to 40 years of age.
Since idli is fermented, it has an abundance of nutrients like folic acid, niacin, thiamine, biotin and Vitamin K. They help in bowel movement and make skin radiant.
Do you know?
Who says your idli has to be boring?
With time, the staple idli too has revolutionized. There are a dozen ways you can give a twist to white idlis, to make them scrumptious. Spinach idlis, cocktail idlis, stuffed idlis, oats idlis, and chocolate idlis, to name a few.