Just like filter coffee, the age-old idly has its own secret sauce recipe. Each family guards its little secrets for that spongy, fluffy malligai poo idly. And heaven help the poor soul who gets it slightly wrong—looks of disdain, even pure disgust, follow. “கல் போல இருக்கு…” or “மொழுக்குனு இருக்கு…”—the harsh verdicts of hardcore idly connoisseurs on the efforts of hapless beginners.
In some homes, idly never travels alone. It must arrive with a full entourage—like at Murugan Idli Kadai—a proud row of accompaniments. In others, like mine… the good old molagapodi will do. nothing can beat that. But one thing is non-negotiable: the idly has to be just right. No pakka vaadhiyam? Still fine. Just solo… but perfect solo.
Idly with Chidambaram gotsu is a divine combination—my go-to after a long, tiring day. And when inspiration overflows, I venture into idly with Kumbakonam Kadappa—that gentle cousin of kuruma, enriched with lentils.
Idly with thenga chutney is the default in most homes. In some houses, they may not have even have decided what tiffin to make—but the chutney will be ready! Perhaps the sight of that freshly garnished coconut chutney inspires the choice of tiffin itself.
Idly with sambar—freshly made just for it, with roasted, freshly ground masala, lots of small onion and tomato—is always a winner.
And when guests come for breakfast, ven pongal quietly joins the menu. If there is ven pongal, how can medhu vadai stay away? In it comes—uninvited but most welcome—much to everyone’s delight.
I still remember making idlies for my Punjabi landlord in Delhi. Along with it, I gave her a bottle full of garlic molagapodi. I was too naive to realise that for them, idly meant only with sambar. She had never even seen molagapodi before. I knew not a word of Hindi, and Mrs. Verma could not speak English. So I just smiled sweetly, said “idly,” and handed it over.
Later, she told Senthil that she had to make sambar to eat them—and asked if the chilli powder I gave was meant for preparing the sambar! 😃
In the Chola period, idly was known as idarigai. Urad dal was not part of it then—so it must have been quite hard. Over time, the addition of urad dal transformed it to its current spongy avataar. Stone aatukals gave way to giant grinders, then to sleek tabletop versions… and now, batter comes neatly packed from stores.
For the health-conscious and sugar watchers like me, rice is substituted by millets. It is indeed an acquired taste but Dr Pal will be very happy with my choice. 😃
And idly… has taken on many avatars:
idly fry… rava idly… semiya idly… idly upma…
Kanchipuram idli… thattu idly… idly Manchurian… even idly thayir—where soft idlies replace vadai in curd.
For babies… it is idly with ghee.
For elders… idly mashed with rasam.
For the sick… idly with buttermilk.
For children… idly fry.
Simple. Adaptable. Eternal.
Today is World Idli Day. 30th March.
Idly…
நீ வாழ்க வளமுடன்.
Would love your Chidambaram gotsu recipe. Me too love idlis .
Great write up about a humble staple on the South Indian breakfast menu! Versatile and accommodating sponges that soak up many a spicy accompaniment without imposing any of its own flavour, just the texture.🙏🏽💐
Megha, what a delightful post! Your love for Idli and the art of cooking shines through. I was well into my 20s when I started appreciating Idlis. I thoroughly enjoyed reading your post giggling to myself along the way. Happy World Idli Day! 💕😊
Idly with ghee n sugar is still my favorite. OMG!WORLD IDLY DAY! I never knew! Everyday is idly day …with working moms,elderly people n children at home n a regular menu along withother items.simple topic meghu! A homely writeup.
A wonderful tribute to one of the most loved food.It’s amazing how this humble dish continues to stay relevant to modern times, while holding on to its traditional roots.I guess the best, healthy, universally loved steamed food,and also it has evolved into modern variations like tandoor idly, veggie, mini idly………………………yet the classic idly , tiffin sambar with ghee, remains an all time favorite.
Megha a very nice short-eats from you – keep it coming. 👍
Nice write up Meghu. At my home idli with sambar only works all time.
Just to highlight some of my favorite idly creations.i have explored the sweet and savory side of idly.sweet idlies made with jaggery,coconut,chana dal,cardamom,cashews gives a festive flavor.Another version idly upma a quick way to repurpose left over idlis, chopped and sauteed with vegetables.colorful, nutritious and ready in minutes.Stuffed idlis,fusion flavor, , masala idly skewers. For non vegetarian accompaniments, idlis pair beautifully with curries especially meaty, spicy gravies.The soft neutral idly balances rich,flavorful sauces.
Wow sweet idlies with jaggery. Need that recipe usha.
It’s irony that the steamed – to – softness , oh – so – healthy idli can be compared to a high school student without a prom date when unaccompanied by its brown bouncers- the super oily medhu vada(s).
Definitely idli is comfort food, at least to prevent IBS.
You’ve honored the humble idli with your words.
Thanks for sharing.
Ha ha. Brown bouncers. Well said. But some health fanatics swear that idly spikes sugar levels. But let’s ignore that at least today. As its idly day and he is the hero.
Moderation is the key.
Gut healthy, fermented hero .
It is always a delight to read your right up Megu.
This time it is about my all time favourite soft spongy idli!
History varama yeppidi?!…Chola period “idarigai” is namma idli! Wow!!
Really enjoyed reading Megu! Keep them coming!
Your narration made me sit, visualise and savour the taste of hot fluffy idlis with mulagapodi and thenga chutney.
The simplest yet healthy breakfast!
BTW, your idarigai reminded me of ” indari”, which is made from an unfermented batter of rice and urud along with coconut and small
onions
Oh is it…thanks for throwing light on indari…
Thoroughly enjoyed this
So sweetly written for the simple idli which our children scorn at.
Am in awe… Akka… enjoyed reading ur write up on Idlis. Though not a big fan of Idli… hv become ur greatest fan…💕💕💕
Megu your passion for writing will inspire the person to taste idlis of different forms. Even those who don’t like idlis will start eating. Excellent way of writing. Kudos da.
You made my mouth water.. have decided that tonight my dinner is going to be idlis
Meghu akka asusual lovely writeup abt idlis.As I age my love for idli is increasing.kumbakonam kadpa yes the best combo.Even left over idlis become upama by far my favorite in upama family.