Offbeat idlys to taste in Tamilnadu

Tamilnadu called as land of tamils one of the four states of south India, facing Bay of Bengal, is a popular tourist spot for travellers who love to explore, culture, architecture, beaches, temples and mainly food. Since the title of this article is based on “Idlys” which is a staple, breakfast delicacy of Tamilnadu, travellers when you travel to Tamilnadu don’t miss out on tasting these type of Idlys.

Initially this delicacy was known as Kedli Indonesia. History says one such Arab trader brought this dish to Tamilnadu when he was travelling from Indonesia. This dish was flattened turned into Idly which was derived from the Sanskrit word Iddarika, but was called as Idada then. The silk weavers from Saurashtra called so, which over the years was known as, Idly.

They are so soft, fluffy having bland taste which are steamed and served hot with spicy sambhar, and spicy chutney. Using Idli rice, urad dhal, fenugreek seeds the batter is prepared which is allowed to ferment overnight. Idlys are soft, delicate which is easily digestible and sustainable for hours.

TYPES

KANCHIPURAM IDLY- It is known as Koli idly, which is steamed on a cylindrical structure, that is wrapped on a dried leaf. The instrument is called as Kodalai mantharai leaves. History says from Pallava kingdom era, it was offered as Prasadam to God and distributed to all who would visit Varadharaja Perumal temple. They are served with pudhina chutney and Idly pedi which is available all over Kanchipuram all through the day. From Chennai Kanchipuram is an hour away.

MALLIPOO IDLY- Idly of Madurai is known as Mallipoo idly. Mallipoo means jasmine flowers, these flowers are so soft that batter for the Idly is made soft adding methi seeds or a banana or some poha. The batter is grinder for too long allowing perfect blend of the ingredients, that after fermenting when they are steamed they appear too soft. They are served hot with piping yummy sambhar and awesome chutneys.

AVAL IDLY- AVAL means poha in Hindi. Along with batter aval is soaked and grinded well. It is fermented and when steamed they turn out to be semi solid. So hot piping sambhar is poured on top of it, the idly is soaked which turns soft and had with coconut spicy chutney.

KUSHBU IDLY- When idlies are added to sabudana they turned as Khushboo idly. Sabudana makes idly extra soft. Another story is than naming it as javarasi idly the Tamil name of sabudana idly, they kept a popular Tamil actress name which overnight became famous. They are served with salna and chutney.

PODI IDLY- Podi means powder, when idlys are added to spicy chutney powder known as, Molaga podi, called as gun powder and fried they turn as podi idly. They are best had piping hot, without any servings for the idly is itself very spicy.

MINI IDLY- The idly places are small in round shape with small holes that when batter is steamed it comes out as mini idly. They are soaked in sambhar, where along with a drop of Greek small onions are cut, fried and added. Along with a cup of coffee they make a sumptuous breakfast.

RAVA IDLY- Sooji is soaked overnight and grinded along with the batter, that this idly is made minutes before you decide to eat. They are coarse on the sides, but soft in the middle. The only disadvantage of this dish is if it is not properly cooked it would cause lot of stomach problems. So it needs to be extra steamed. They are served hot with sambhar and tomatoe chutney.

Be any part of Tamilnadu, you would find idly. Be any hour, there would be someone making idlys. The best idlys I have ever had was at 2am in the morning when our bus broke on our return school excursion journey. It was made up by a grand who served us with piping hot sambhar.