18 hours ago
Man renames idlis as fermented rice cakes, gets trolled
An X user inadvertently irked desi netizens' ire when he renamed the iconic
idli
and
sambar
dish to a fancier, posh-sounding name. Taking to X, the user shared a picture of mouthwatering idlis and sambar and renamed the evergreen dish as 'Fermented rice cake with ground coconut condiment.'
Netizens Troll Him
Although the post went viral on X, gaining more than 11K likes, he became a laughingstock for renaming the classic dish. One X user demanded, 'Why don't you just call it idli and chutney?' Another quipped that he intends to sell the dish for Rs 250 instead of Rs 25.
Another comment read, 'You forgot to name the grey-green delicacy in the top left-hand corner. Is it 'Artisan Mint and Coriander Relish'?'
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Undo
— AnshumatVakra (@AnshumatVakra)
— karthikeyancbe (@karthikeyancbe)
Another fumed, 'People who call it rice cake should be deported.'
— IAISIB (@IAISIB)
— Patel_Arvind (@Patel_Arvind)
Idli: A Steamed South Indian Delight Reimagined
A Beloved South Indian Morning Meal
Idli, known by several names such as iddena, iddali, or idly (/ˈɪdliː/), is a time-honored breakfast item deeply rooted in South Indian culinary traditions and also widely enjoyed across Sri Lanka. These small, steamed rice cakes are savory in flavor and are crafted using a batter derived from fermented rice and dehusked black gram (also known as urad dal). Idli is celebrated not just for its taste and texture but also for its lightness and ease of digestion—a result of the natural fermentation process, which transforms starches into simpler compounds that are more easily broken down by the body.
Nutrient-Rich Variants and Regional Twists
Though the classic version is most popular, there are numerous adaptations of the dish. One such variation is rava idli, prepared using semolina (sooji) instead of rice. Another form, called sanna, is found in the Konkan belt and reflects regional influences in ingredients and preparation. These offshoots maintain the core method of steaming while experimenting with different grains and flavors, offering diverse sensory experiences.
The Art of Preparation: A Time-Honored Ritual
To make idli from scratch, both rice and lentils are required—typically in a ratio of four parts rice to one part black gram. Either idli rice or parboiled rice is suitable. These components are soaked individually in water for a minimum of four to six hours, or preferably overnight. In some versions, fenugreek seeds are added during the soaking phase to enhance the aroma and aid in fermentation.
Once the soaking process is complete, each ingredient is ground separately. The lentils are ground into a smooth, velvety paste, while the rice is milled into a slightly coarse consistency. Both are then thoroughly mixed into a batter. This blend is kept undisturbed overnight in a warm place to ferment. During this natural rise, the batter's volume expands significantly—often doubling—as beneficial bacteria develop. Some of this fermented mixture is often saved to jumpstart the next batch, much like a sourdough starter.
Steaming the Perfect Idli
After fermentation, the airy batter is poured into small, greased molds arranged in a multi-tiered idli stand, often referred to as an idli "tree." These trays, punctuated with holes, ensure steam circulates uniformly around each cake, allowing them to cook evenly. The stand is placed above a pot of boiling water, covered with a lid, and left to steam. The cooking time typically ranges from 10 to 25 minutes, depending on the size of the idlis and the intensity of heat.
