Idly Sambar Powder

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People already know that Idli and sambar is a special dish for South Indians. Idli is served with chutney and sambar. South Indian people have idli and sambar for breakfast Idli taste very well with sambar. Dhee Masala tried to impact a special sambar for idli with some traditional ingredients.

The powder is prepared In a home with experts in masalas Try once you for perfect blend ! we promise you to give the best and healthy products. Idli has a huge history from ancient time

A precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit-language work describes the food as i??arik?. In Karnataka, the Idli in 1235 CE is described as being 'light, like coins of high value', which is not suggestive of a rice base. The food prepared using this recipe is now called uddina idli in Karnataka.

The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian works only after 1250 CE. Food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there and brought the recipe back to India during 800-1200 CE. Achaya mentioned an Indonesian dish called "kedli", which according to him, was like idli. However, Janaki Lenin was unable to find any recipe for an Indonesian dish by this name.

Gujarati historians believe that it was Saurashtrian textile merchants who introduced idli to South India during the 10th and 12th centuries. There are even claims that a mix of rice and black gram ground together and later steamed to form cakes had its origins in Gujarat. The Gujarati work Var?aka Samuccaya (1520 CE) mentions idli as idari and also mentions its local adaption idada (a non-fermented version of dhokla.

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