Steaming South Indian Delicacies: Idli, The Star Of Breakfast

South Indian cuisine is known for its steamed, spiced, and coconut-flavoured dishes. One of the most famous steamed dishes from South India is the 'Idli', a signature dish of the region. Idlis are soft, fluffy, ivory-coloured, steamed rice cakes, often served with sambar and chutneys. They are typically eaten for breakfast in South Indian households. Another famous steamed dish from South India is 'Ada', a food item from Kerala, usually made of rice flour with a sweet filling inside.

Idli: steamed rice cakes

Idli is a signature dish of South Indian cuisine. It is a traditional breakfast in Indian households and is also popular throughout India and neighbouring countries like Sri Lanka. Idlis are soft, fluffy, ivory-coloured, and mildly flavoured, making them an ideal snack when you want to give your stomach a break from fiery flavours.

Idlis are made from a fermented batter of rice and black gram lentils, steamed in little circular moulds. The resulting spherical rice cakes are often served with sambar (a hot lentil soup) and coconut chutney.

Idli is a dish that is not just delicious but also healthy. The steaming process ensures that none of the nutrients are lost, and the use of fermentation in the batter preparation adds to the nutritional value of the dish. In a typical South Indian household, idli is eaten for both breakfast and dinner.

Idli is also mentioned in ancient Sangam literature, which dates from the 3rd century BCE to the 3rd century CE. This ancient text describes a hearty summer lunch, including "steamed rice, smoked and mashed aubergine and tangy frothy buttermilk".

If you're looking for a tasty and nutritious snack, idli is definitely worth trying!

Vadas: savoury doughnuts

Vadas, or savoury doughnuts, are a traditional South Indian snack. They are fritters made with lentils, usually urad or white lentils, and are often enjoyed as a breakfast dish. They are popular across India, sold on the streets, in roadside stalls, eateries, and big restaurants.

Vadas are made by soaking lentils overnight, then grinding them with ginger and chillies using a powerful blender with very little water. The thick batter should be fluffy, and the heat from your hands is said to help make the batter perfect. You then add in the remaining ingredients, such as salt, green chillies, onion, curry leaves, ginger, and coriander leaves. The mixture is then shaped by hand or on parchment paper, with a hole in the centre to allow the vada to cook evenly. They are then dropped into hot oil and fried until golden brown. They are best served hot, with coconut chutney or sambar.

Vadas are described as spongy and melt-in-the-mouth, and are a great indulgent breakfast option. They are a popular traditional breakfast item, especially in South India.

Appamsand ishtu: pancakes and stew

Appams and Ishtu is a popular breakfast combination in Kerala, India. Appam is a thin, lacy savoury shallow bowl-shaped crepe that is soft and pillow-like in the centre with crisp edges. It is made from a leavened thin smooth rice and coconut milk batter. The Ishtu is a mildly spiced potato and coconut milk stew. The combination of Appam and Ishtu is absolutely delicious.

Appams are made by pouring a small ladle full of batter into an appachatti, a special slightly small concave wok-like pan which gives the Appam its shape. The appachati is then swirled in such a way that the batter spreads out almost to the edges, forming a lacy edge. The excess batter settles in the centre and cooks into a soft, spongy texture.

The batter for Appam is traditionally leavened/fermented with toddy that is tapped from coconut trees, giving the Appam its unique taste. However, fresh toddy isn't easy to come by these days, so yeast is often used as a substitute. Raw rice (neither steamed nor parboiled) is used to make the batter. Any medium-grained raw rice can be used, except Basmathi. For an extra special flavour, try using aromatic South Indian rices like Gandhkashala or Kazhama/Kaima.

The Ishtu is typically made by adding boiled, peeled and broken potatoes with sliced shallots or spices in coconut milk. This can be made without the onions as well. You can also convert the potato stew to a vegetable version, or substitute the other vegetables with potatoes if you prefer a potato-only Ishtu.

Appams and Ishtu is also made in the neighbouring state of Tamilnadu and in Sri Lanka, where they are called Hoppers. A variation on these is Egg Appam or Egg Hoppers, where an egg is broken in the middle of the Appam as it cooks.

Appams and Ishtu is a wonderful combination to serve for a weekend or Sunday brunch. It doesn't take much time to put together if you plan ahead.

Ada: a food item from Kerala

Ada is a signature dish from Kerala, a state in South India. It is a steamed dish made of rice flour dough and filled with coconut and jaggery. Ada is often served as an offering in Lord Ganesha temples in Kerala and is also considered an ideal tea-time snack.

The process of making ada involves kneading rice flour into a dough and filling it with a coconut and jaggery mixture. This is then steamed inside banana leaves, which imparts a unique sweetness to the dish and boosts its nutrient content.

Ada is not just a delicious treat but also a healthy option as steaming helps retain all the nutrients in the food. This dish truly encapsulates the tropical flavours of Kerala, famous for its lush coconut groves and spice plantations.

Ada is just one example of the diverse culinary offerings of South India, which is known for its use of steamed, spiced, and coconut-flavoured dishes. The cuisine of South India varies across its states, with Kerala, Tamil Nadu, Andhra Pradesh, Karnataka, and Telangana each having their unique variants of common dishes, as well as regional specialties.

Idiyappam: rice flour dough noodles

Idiyappam is a famous South Indian dish cooked by steaming. It is made using rice flour dough, which is passed through a machine that squeezes the dough into noodle-like strings. These strings are then placed on a plate and steamed.

Preparation

The process of making Idiyappam starts with kneading rice flour into a dough. This dough is then passed through an Idiyappam machine or press, which extrudes the dough into thin noodle-like strings. These strings are then coiled and placed on a plate. The plate is then placed in a steamer, where the noodles are cooked with steam.

Serving

Idiyappam is often served with sweetened coconut milk or grated coconut and sugar. It can also be paired with sambar, a hot lentil soup, or enjoyed with various curries and side dishes.

Variations

While Idiyappam is traditionally made with rice flour, variations of the dish exist that use other types of flour, such as ragi or wheat flour. Additionally, the dish can be made in different shapes, such as flat noodles or strings coiled into a nest-like shape.

Similar Dishes

Idiyappam is similar to Puttu, another South Indian dish where steamed rice flour is mixed with grated coconut. It can also be compared to the Indonesian dish Kue putu, which is a cylindrical steamed cake made with rice flour, coconut milk, and sugar, often filled with slices of banana.

Idiyappam is a versatile and delicious South Indian dish that can be enjoyed in a variety of ways, showcasing the diverse culinary offerings of the region.

Frequently asked questions