Idli, or idly, is a South Indian and Sri Lankan rice cake popular as a breakfast food, made by steaming a batter of fermented hulled black lentils and rice, with the fermentation process breaking down starches to make the cake more easily digested. Idli has several variations, including rava idli made from semolina, with regional variants including the sanna of the Konkan.
Facts
Partially Attested
Origin Period, From (Year)Sourced to the subject's own account920 CE is the date of the earliest textual precursor (Vaddaradhane); the modern rice-and-lentil fermented recipe is documented later. Origin RegionSouth India (Karnataka) 2 Sourced to the subject's own accountThe earliest documented precursor is a 920 CE Kannada-language work from Karnataka; the modern dish is described more broadly as South Indian and Sri Lankan. Origin Period, To (Year)Sourced to the subject's own accountWikipedia's History section states the modern recipe is referenced in Indian works only after 1250 CE, distinct from the earlier 920 CE precursor. Sources
1. Idli (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Idli (Wikipedia)
WikipediaHistory section, Vaddaradhane reference paragraph
A precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya, mentions 'iddalige'
History section, modern recipe paragraph
The references to the modern recipe appear in the Indian works only after 1250 CE.
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