The IDLI CONTROVERSY | CHEF KEITH SARASIN unravels a mystery and a misquote about IDLI
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- čas přidán 26. 07. 2024
- Did you know that the humble, soft, pillow-like idli that is so iconic to south India might not even be from India? Kind of heartbreaking, isn’t it?
First, we need to define what is an idli…
Simply put, Idli is a fermented and steamed batter consisting of sona massori and basmati rice along with black dal known as urad dal. Now before you sound off in the comments, there are legit thousands of types of idli. From rava, to ragi idli, podi idli, beetroot idli, chocolate idli, stuffed idli, Schezwan idli to thatte idli, the options are endless.
BUT. Before we can put a date on when Idli was “invented” we need to find the first mention of it.
LINKS TO THE MISQUOTE
www.livehistoryindia.com/stor...
www.localsamosa.com/2021/03/3...
www.google.com/amp/s/indianex...
www.google.com/amp/s/www.theh...
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About Me:
Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner. He is also the author of 4 best selling cookbooks.
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Please watch: "The BEST bite of Indian Food In Mumbai?!? Exploring O'Pedro in BKC"
• The BEST bite of India...
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Thank you all so much for these comments, shares and views. Seriously, I am blown away with your support and I cannot find the words to say thank you enough. Let’s grow this community into a place where we are all learning and sharing because that is what food is about. Welcome to our little family, I have a lot of amazing things in store for us all.
Hey, Please do one more thing here. Cook the dish while sharing the story behind it. I like knowing the history but the video is too simple and since there isn't much movements/camera angles/background changes etc., it makes the content a little boring. Hoping to see this in future. My one cent!
Sir, now back to kitchen and start making food, want to see 🇮🇳👍👍
we are waiting......Your humble and genuine approach is the key, love to be a part of it.
Idli originated in udupi, before current form of idli. Before that Idli was made from black lentil n little rice and made using banana leaf which still exists in Brahmin household with vaishnava samskriti in udupi which is made especially during yearly shradha ceremony (memorial for dead family). But later it got developed into current idli. It's from same place where saaru/rasam originated in udupi Karnataka. For fermented foods, dosa also fermented along with idli.
Welcome ji. Can you make food of NE India ..the famous Momo and thukpa?
I have a slightly different take Keith. The reason why Indians become so passionate about wanting to take pride in inventing something stems from the psyche of our culture being appropriated, knowledge plagiarized and re-taught to us as foreign knowledge (typically Arab or Western). We don't want to lose our cultural heritage.
Doesn't the West pride itself in assigning dates to discoveries? We all know when Newton came up with his famous 3 Laws. Or when Einstein came up with General Theory of Relativity. However, do we know when Indians came up with the Numeral System? Obviously not. Why? Because the Arabs took the learning with them and transferred it to Europe, transforming it from Hindu Numeral System to Hindu-Arabic Numeral System to Arabic Numeral System to Numeral System which is taught to us in India as if it came from the West. This is not right. We need to give credit where credit is due. (Like take the recent Pranayama controversy for example. Scientific American published an article under the title "Cardiac Coherence Breathing" which demonstrated the same thing. It was just renaming of the exercise, removing credit and origin and making it your own. This is how things get plagiarized and misappropriated. Not at all correct)
Sure, you may not able to date somethings (like origins of Idli for instance). Then you take the oldest record available. As simple as that.
Origins matter. It gives a Civilizational identity. It allows people to find their roots and never give up on them. You are relishing the fruits of that labour today and as you rightly say Idli has now become a global phenomenon. However, if we forget our roots, we forget all that comes with it: language, manuscripts, recipes that are yet undiscovered or are on the verge of extinction (as it is only practiced in few homes in India). Unless you do not bring it to light, you will lose that knowledge to Time. Which is why it is so so so important to take pride in rich culture and heritage of our Civilization and constantly keep fact checking Origins. It does matter. It is what causes us to search for lost recipes. Rediscover lost manuscripts and books.
If we had nothing to be proud of, we wouldn't even put the effort in finding out anything of our past. Today you are able to savor delicious idlis because we resisted colonization efforts by the Mughals and the British. Where attempts were made to change our food habits, our culture, our heritage, our language and our dress. If we had succumbed you wouldn't be calling it idli today. Maybe the dish wouldn't even exist.
We have actually lost a lot of recipes that our ancestors knew about. For instance, during the Vedic period there were dishes called "Apupa", "Karambha", "Odana", "Kulmasha", "Navanita", "Vataka" and "Bhataka". You don't find the recipes anywhere in India now. It is truly lost. Whatever recipes you find are attempted recreations. They are not the same.
Which is why sticking to the Origins and remembering the past is so important. Else, these dishes won't exist 500 years from now. Today idli is a global phenomenon because there is a "trend" of sorts. There is no guarantee it will last forever. Only people native to the land can preserve it because they are truly attached to the land. They take pride in it. Even if the World forgets they won't. That is the kind of passion that is required for such dishes to last for a really, really long time. To do that, only pride is a determining factor. Nothing else.
Hey there,
I deeply respect and appreciate your thoughts here.
I agree with much of it as well. My deeper point is this:
You cannot change the past. To harbor anger toward people can lead to a division and subsequent hate for people.
We are not our countries actions. We are people who make decisions and many can disagree with what their people or country do.
I’m 100% with you in respect and I honor that and don’t think I am advocating for anyone to not have a view point. I just think it’s super important to not allow the transgressions of a country to break our humanity
Hope he is well rooted and doesn't slide into the trap of a U turner , below video discusses this phenomenon and sign s and symptoms of a U turner
czcams.com/video/tR6QGe-a8gM/video.html
The U-Turn Theory | Digestion of Indian Knowledge By West
czcams.com/play/PLGQElwzyJxtzo78iZGh4kszMzAaEB6BlQ.html
Yeah, it's shady, 500 years ago, they were killing people who said earth revolved around sun, and suddenly they invade india, and come up with several theory an then maths to proove it? How is that possible? Did they thought of theory in dreams? We have records of using trigonometry and calculus in 38,000 year old surya siddhant. But today just Google who discovered trigonometry and calculus? Even surgeries procedures, from eye, to plastic to injury related surgery, all documented in 5000 year old book, but these white people stole and their descendents are either oblivious or uni like Oxford, and Columbia still hoarding our scriptures and not allowing us to take them when it's our heritage.
@@chefKeithSarasin you are right we cannot change past, but then what about Oxford and Columbia and several other universities hoarding our texts, not allowing even access to Indians? One gov order and they will have to give it back. What right do they have to hoard scriptures when it's our heritage?
@@kat77717 do you have a reference I can read for this? I’d like to educate myself
When dieticians say avoid bakery and confectionery items in your breakfast to stay healthy, people would generally wonder (specially outside India) what to have? Believe me, this idli-chutney can be eaten literally daily without getting bored and it's quiet possibly the healthiest food (try using native Indian rice instead of basmati). In India, a lot of regions have similar food, which have not been explored or researched on. You just gave an example of Gujrat. Similarly, coastal Maharashtra has a dish called as 'Amboli' which uses same batter which is used for idli but amboli is prepare on a pan instead of steaming. I am amazed at how Keith is getting so much information and his interest to actually understand the food is commendable. Not many would do that. Let more such videos come our way!!
Thank you so much for sharing and the kind words!
Btw Basmati is also Indian rice. We have lots of varieties
For idli only glutenous rice can be used other wise they will neither fluff up or pop out of their mould /idli tray...
@@asha1796 sona massori and idli rice. Haan
@@chefKeithSarasin sona mussori is a non glutenous rice... When we need grainy and non sticky rice for pulavs and various fried rices we use non glutenous rice like sona mussori and basmathi... Idli turn out hard and non spongy with these non glutenous rice varieties... Glutenous rice use for idli and dosas are very cheap comparitively and yields more idlies/dosas and turn out spongy in texture when added in right quantities
The Chola empire (Tamil country) conquered Srivijaya empire (Indonesia) in early 11th century. Even before that, Tamil merchants and sailers worked throughout Southeast Asia. So, it's definitely possible that Idli originates from Indonesia. Or it may as well have originated in southern India and taken to Indonesia.
Yes!! Well done !
Hope his Tapsya has well rooted him and he doesn't slide into the trap of a U turner , below video discusses this phenomenon and signs and symptoms of a U turner
czcams.com/video/tR6QGe-a8gM/video.html
The U-Turn Theory | Digestion of Indian Knowledge By West
czcams.com/play/PLGQElwzyJxtzo78iZGh4kszMzAaEB6BlQ.html
The Indian subcontinent is very ancient. It's not always necessary that everything came to India from the outside. Long before India's unfortunate 1000 years of invasions from mughals to the British. India was the richest sub-continent, with wealth of knowledge and had one of the world's first Universities like the Nalanda and Taxilla which received international students in those ancient times. Taxilla university offered everything from Vedic math, arts, science, astronomy to political science. In addition, a lot of trade and business took place. There are historical records of how India was so rich that pearls, rubies, rare gems, gold was measured and sold on the street markets in bulk like how grains of rice and lentils are sold now. Rich south Indian Emperors like the Cholas sent Hindu missionaries to Indonesia and built beautiful temples and preached Vedic knowledge there. So there was also a lot knowledge from architecture, engineering to ayurveda & food science being transferred to other places from India.
Absolutely agree and articulated well
Hope he is well rooted and doesn't slide into the trap of a U turner , below video discusses this phenomenon and sign s and symptoms of a U turner
czcams.com/video/tR6QGe-a8gM/video.html
The U-Turn Theory | Digestion of Indian Knowledge By West
czcams.com/play/PLGQElwzyJxtzo78iZGh4kszMzAaEB6BlQ.html
"...there is no such thing as vedic culture, vedic science, vedic mathematics, physics, chemistry, biology, etc., etc., there is no vedic civilization - vedic people were illiterate nomadics from europe..."
*Why would the great Chozhas @ Cholas send hindu missionaries & preach vedic religion, when the Cholas were chaste Tamils and Tamils are Anti-Vedic society. Tamils follow Siddhantha and not Vedanta. Tamils were never vedic, they were always Anti-Vedic from 500bc to till date. Hinduism is a manufactured religion. Tamil religion is Aaseevagam. Siva - the first siddha of humanity conducted the 1st Tamil sangam. Murugan siddha conducted the 2nd Tamil sangam and Perumal @ Thirumal conducted the 3rd Tamil sangam. These three siddhas along with the female nature deities @ Amman worship is Aaseevagam. Vinayaga @ Ganesha is the symbolic representation of the enlightened siddhas. Tamils are/were always Anti-Vedic. Don't fool the world.*
*Dosa - from the Tamil words தோய்த்து செய் = தோய் + செய் - Dip & Do. Thoi + Sei = Thoisei = Dosei = Dosai deformed to Dosa.*
Idli - இட்லி. இட்டு + அவி, Ittu Avi deformed to Itli @ Idli.
Also from Hale kannada @ old kannada "Iddalige" deformed to Idli. Whole of southeast Asia was influenced by the Tamils specifically the Cholas. Hence the connection. We were one family then, but divided now by intruders. Please dont fool the world with the same old fake indo-european fantasies. Long live Tamil, the mother of all languages on planet earth.
*Idli belongs to every indigenous people of the world.*
There was no India as a country. Same way there was no Europe as a country. Sure some common threads of culture and a bit of cuisine was there.
Living in Bangalore in 1980 ties most of my friends from Karnataka and Tamilnadu had never eaten a naan, tandoori roti, paneer,.
I had friends in Delhi who had never eaten curd rice in their life not an Idly.
So go easy on the Indian Indian theme. Every one was invader for some land within india. Even Babur was from Afghanistan now claimed to be part of akhand bharat.
I love Gunda more than Idlis. Jackfruit leaf wrap gives it a different flavour. And gunda is difficult to find in restaurants too. Moode is also good but, gunda is the top most, ultimate form of idli.
It's sooo good!
you have done it once again, who knew this humble steamed rice cake has so much history behind it, I eat idli at least twice a week and just take it for granted. Idlis are so versatile as it can take on any flavor as they are spongy.
I feel food itself is evolving even as we converse and will keep evolving in the future also.
As far as tracing the origin we can only read and do research so much till it is documented. How to be sure of the information.
Internet provides information and for every true information there are so many false once.
So take a good guess and believe in it.
for sure I will not take Idlis for granted as I used to and will enjoy them more then before.
happy to see your channel grow.
Keep educating us.
Awww. So this comment is exactly why I’m going to keep going. Thank you! Thank you for your thoughts and being a part of our family here
So true
I remember reading somewhere that old Kannada name for idli was iddarige (or iddarigay) the urad dal dish you mentioned. Don't know if this comes from Vaddaaradhane that you quoted. And in my Sanskrit class the name given was ittalika. And it might be natural to have shared this dish with Indonesia which was called Sri Vijaya in those days and close connections with South India. In fact, in western ghats of Karnataka where I come from, we have quite a few dishes like steamed jackfruit and other assorted ricecakes, bamboo shoot curry, pickled bamboo shoot recipes, pickled jackfruit recipes and pickled raw mango recipes which might pass off as south east asian dishes.
Ahh yes. Love this! Thank you for sharing
It’s awesome to learn the back story of all these great dishes!!!
Thanks so much for watching and sharing! It’s so cool to be able to share all these videos. I have a TON more coming too!
I got to know you from Davidsbeenhere food vlog,
Hat's off and
I Appreciate you for learning so deeply and accurately about india.
you have great deep knowledge of indian spices and indian cuisine
My Best wishes for Atma hope u achieve great success god bless u..
I hope one day all Americans understand indian food as genuinely as you..
Thanks so much for being a part of our little family here haha
4:1...Easy to learn!!! For a small pillow of happiness...Love idlis drenched in sambar bowls😊😊😊👍👍👌👌👌👌👌👌
Yessss. It’s one of the most comforting things ever
Chocolate idli? I need to expand my repertoire! Am glad I discovered your channel during my annual ongoing exploration of all things India on the anniversary of a class trip. You are enriching this January’s study!
Wow. Thank you so much. Made my day!!
Good to know the origin story. It feels just a slight heartbreak but food is meant to be shared. If it makes you happy, that is good enough. Originated in Indonesia and made famous by India. I don't mind that at all. It does makes a lot of sense as Indian kingdoms were there for quite a while. But I do have an issue with publishing unverified writings. A false narrative might destroy the whole history down the road.
Absolutely agree on all of this
Awesome videos.. all 4 of them. Thank you for doing all this research.
I’m so glad I found your channel. I am a big foodie and love to learn about the history of different dishes. I believe that every dish has a story to tell and its that story that is the soul of that dish and knowing that story enhances the flavours of the dish. I hope to learn a lot from your channel and look forward to more wonderful videos from you. hopefully you will cover a couple of dishes from my state - Himachal Pradesh- too.
All the best!!!
Wow thanks so much! It’s amazing to see people respond so positively to something I love. I’m honored
Nice to know the history of Idli. Most of South Bharat (India) people whenever they travel they prefer idli as it won't disturb travelers health.
Yah I love idli too!
Such a breath of fresh air.
Just discovered your channel today and I'm binge watching the videos you've done so far.
Thank you. Is all I can say.
Thank you for explaining cuisine with history and culture.
Thank you for sharing your experiences from a different point of view.
Keep up the great work and I'm definitely keeping an eye out for the new stuff you put out.
Best wishes.
Wow. Arjun. You made my day. Seriously thank you. As a person who was scared to make a channel, this makes it worth it. You’re amazing.
Thank you for making this video, keith.
My pleasure. Thanks for watching and sharing
First.
I love your food stories. We' d like to see you making the dish at The end else it's like food without salt .It will make your stories better
Thanks for the feedback! Def still learning
Yes Chef, after each explanation and the research, it would add more weight if you were to make it. Great job, though.
@@chefKeithSarasin Caution 🛑🛑 castor seeds are toxic if not cleaned properly can contain ri cin toxic substance.Check a local recipe before trying castor seed idlis.(tried to add but couldn't). This recipe has been there for ages in the region but we had no prblm with it.the outer covering of seeds need to be removed only the white part should be used....seeds need to be washed thoroughly... And then grinded and added to the batter
Please don't stop making videos I love you style of narration 👍
Thank you, I will
Someone give this man a hug! He did his idli research!!
Hahaha
I liked the bit where you took the pain to do the fact check!! You got yourself a subscriber here!! Looking forward to what you have in store for us.
Thank you so much for subscribing that’s awesome
In my childhood I used to say that idly is a patient food but I feed my kids once or twice a week. And since it’s steamed, idly was given after every illness.. your video on idly has taken idly to a new heights❤.
Ty sooo much for watching
Keith, despite having gulped down many many variety of idli’s , never thought how it came about. Thnx for tickling my curiosity. Very informative.
Thanks so much for watching
As always u did it again bro
Piece of history about idli I doubt if any indian knows about it. Great job ch keith 👏 👍
Thanks so much for watching and being a part of this community
Urad dal1 cup,2 .5 cups of raw rice,0.5 cup boiled rice, Fenugreek 1 teaspoon all soak for 7 hrs separately except Fenugreek ,add that in rice ,grind separately ,and grind urad for long it that batter really become fluffy ,mix all so well and ferment for 8- 10 hrs,after fermentation once again mix so we'll add salt and make idly by steaming
If you don't have boiled rice then you can use 1 cup of any cooked rice you will get the same results
For dosa avoid boiled rice or cooked rice instead add 2 table spoon chana daal with urad daal ,you will get excellent dosa
Its amazing to see the research work behind the origin of our favourite idli
Thank you so much for watching and being a part of our community here!
Keith thank you for this comprehensive explanation 🙏 👏 🙌
Thanks so much for watching and sharing!
Idli belongs to all the food lovers who enjoys it. My personal favorite is thatte Idli with chicken sherva on a Sunday morning along with some Dosa & kaal soup (goat leg soup). Traditional idli vada sambar is my 2nd favorite.
I sooo agree with this
@@chefKeithSarasin I'm a foodie from the beginning but I never ate too much. I was vegetarian till 12th grade (though coming from a non vegetarian family). Basically we don't eat pork & beef even till date. Of late I started getting pain in my foot only to realize my Uric acid is beyond normal. Up on understanding we got to know that I got gout due to heredity from my grandfather. Now that my diet is all restricted I feel so trapped not able to eat my favorite non veg dishes. Hence resorting to food porn😂🤣
Chef your channel is so educating.... thank you for sharing with us....
You are really passionate man. 🙏🙏
:) thank you
great lesson❤️
Thanks so much!!!
Hey Keiht a suggestion for you when you are telling story please do cook the same food so that we can see you cooking that stuff it will add more views on your video because your voice quality pitch is perfect and I think the food vidoe will give you more views like Chef Ranveer Brar do
Thank you for the suggestion. You see me cook this dish throughout the video. There’s so many cooking channels on CZcams I wanted mine to be different.
Indeed, resonate with your each and every word.
Thank you so much
@@chefKeithSarasin Please, keep up the good work! 😊
Thank you,
Dats perfect history ❤...!!
wooo 3.05k in few days, when i subscribed its 805, congrats for future success
Thanks. It’s awesome people are enjoying learning about the food we all love so much
Brilliant Keith!
Thank you my friend
Well, you’ll get all the more confused once you venture into the cuisines of the northeastern states, lots of influence from the Sino-Tibetan and other South East Asian countries. In Assam we cook rice cake (the batter is not fermented) in bamboo called “Sunga Pitha”, in banana leaves called “Kol Patot diya Pitha”. We normally used the new crop rice, for the gluten content useful in binding the shape.
Things cooked in bamboo and banana leaves (other states use different leaves) on direct fire gives the food its own unique flavour. Fish, meat, vegetables, rice etc can be cooked in the bamboo. The most popular dish being pork with bamboo shoot cooked inside bamboo called “Sungat diya Gahori”.
Do read up and check CZcams videos on ethnic cuisines of the 7 sister states.
czcams.com/video/1uOix2zsIcU/video.html
This comment is so fantastic and I learned so much. Thank you so much for being a part of our little family here. It’s comments like this that help me and also reinforce why this channel is important
@@chefKeithSarasin Any time. It's always a pleasure to share ones own cuisine, specially when we share the same passion of cooking. Thank you for your reply to my comment.
U forgot Momo from NE India
@@junaid42465 Momo specially from states like Sikkim..north bengal..Arunachal pradesh etc. Momo has developed into various kind specially in cities like Delhi. That tandoori momo...paneer momo..yummy
Fascinating!
:) thanks for watching
Thank you for Intreusing South indian
Food love from Southindia 🥰🥰🥰💖💖
Thank you for watching
Lol, I only knew that there was some debate about the idli's origins between Tamil Nadu & Karnataka. You've now introduced other contenders as well. Interesting!
Origin don't matter but history does!! Great work 👍👍
Thank you so much for being a part of our community here
@@chefKeithSarasin Hope one doesn't slide into the trap of a U turner , below video discusses this phenomenon and sign s and symptoms of a U turner
czcams.com/video/tR6QGe-a8gM/video.html
The U-Turn Theory | Digestion of Indian Knowledge By West
czcams.com/play/PLGQElwzyJxtzo78iZGh4kszMzAaEB6BlQ.html
Great work on history of food which makes us proud other people than Indian are doing such great work on our dishes sir heads up to you please keep up the good work.
Thanks a ton
Idilid have been mentioned in sathavahana dynasty stone inscriptions found in guntur in Andhra. It's been mentioned that chefs from mahabalipuram. The stone is dated 2 century bc
South East Asia and South India have enormous culinary similarities because the Chola kings invaded south east Asia and many south east Asian countries are indic civilizations compared to countries like Vietnam which is sinic. The udupi versions are "moo-day" (in screw pine leaves) and "kot-Tay or kotti-gay" (in jackfruit leaves)
Absolutely
Another lesson learned ❤❤
Same :)
Another great video Keith! Gaining knowledge about indian food and getting to know about the origin of that food, how was it when that food made it’s way to the indian culture, how much has it changed after getting integrated in various parts of India is amazing !!
If you haven’t already, I would suggest you to connect with chef Ranveer Brar, he as well, is passionate about the history of indian food, it’s acceptance among the people of India and among the people of world!
It would be a dream to connect with him
chef Ranveer Brar knows nothing about south Indian dishes, he is good at north Indian dishes only. Better refer to Chef Damu or Chef Venkatesh Bhat they are from south India and know better.
@@RaviChandranjennifer I respectfully disagree! Please don’t use south indian and north indian terms at least not for food. Britishers have already divided us, why do we want to bring that in food? Or at least the outside world does not care! For them we all are Indians and the food is indian food. I have been living outside of india since last 15 years and have tried all kinds of cuisine and met with all types people from different walks of life. That is why I said - I respectfully disagree! Love and light ❤️
@@chex20mex11 It is not division, it is about the recipes. please don't argue when you know nothing about how north chefs put wrong information about south Indian dishes, we as south Indians have the right to speak about the fake and deliberate wrong information being spread by north Indians, I don't care you agree it or not, we don't want the South Indian culture be destroyed by the north Indians, I never spoke bad about north Indian culture so have it in your mind that i'm not against any other culture, if you want to advise any one then please advise north Indians about spreading fake news about south Indian culture. I am myself a chef travel abroad and have seen have much these so called Indian chefs from north have destroyed the south Indian culture there. since you don't know the pain we under go you will not understand what i am saying. what ever you may say, it is my right and duty to defend my culture from being destroyed by the north Indians. (i am not generalizing all north Indians there are a lot of north Indians who agree with me and are with me in this regard).
@@chex20mex11 please try to understand, a person who knows to read south Indian language will have more access to the recipes which are written in old south Indian scripters', you referred to a person who doesn't know south Indian language and he has not read any of the scripts of our ancient rulers, where there are a lot of recipes being described elaborately. the chefs I referred both are having 50+ years of experience in south Indian recipes and have learnt them from the ancient scripts and they both know the south Indian language to identify the ingredients much easily. where as the person whom you refereed is not worth enough to talk about south Indian recipes. please don't tell me that I am dividing India, In my 62 years I have travelled each and every part of India more than 30 times in learning. If you are really concerned about Indian culture then please refer relevant people for the relevant job and when some one points out the mistake don't give it a twist and make politics, It is my humble request. I have no intention to hurt you or your opinion. God bless you.
This man is the real deal! 💥
Haha thank you my friend
Interesting history. Thank you keith for the fact check.
Thank you for watching. It was crazy to discover this
Tag line of Karnataka State Tourism : One State Many Worlds.
I didn’t know that! That’s sooo true
Love from India 🇮🇳❤️❤️
Love to you
There is one type of idli prepared where most indians would have never heard of,... Yes... Its called as Sanna Idli which is specifically made by Tulu, konkani speaking and Anglo-christians, coastal - Karnataka (mangalore) Ita unique and super tasty, eaten with chicken curry... Takes time to prepare due to long fermentation periods.
I would love to learn more about this. I am going to check into it! Thanks!
Nice video bro :)
Thank you!! It’s so much fun to share these things and talk about it!!
Love from India ❤️
Love to you!
Informative
Thank you for watching!
Origins do not always matter, yet it does help create a stake especially if history establishes a region's or people's cultural legacy behind a dish.
Speaking of which, all the history of Idly and the various articles I have read about it, seems to overlook the long history and tradition of steamed (exactly idli like dishes) in eastern India, especially the various 'pithas' like bhapa-pitha and manda-pitha from Odisha, Bengal, and Assam.
Love this comment!!!
Yes there were those traditions but steam and fermentation likely not. The truth, it mostly like was a combination of outside influences plus classic recipes.
WoW !!! You seem to be digging up the grave...trying to unravel history on Idli, an iconic South Indian food stuff.
Haha it’s good to learn my friend :)
Coming 14th is a festival for us. Its called Makara Shankranti (some call it Pongal). This actually is the beginning of the new year for us in the Hindu calendar. Me & my wife r cooking Sweet & khara pongal for breakfast along with some chatni & udina vade. It also custom to eat boiled sweet potato along with boiled peanut & some jaggery. Before that we do pooja to our god & eat Ellu bella. And for lunch We're preparing Puliogere or chitranna, Holgey, Holgey milk, gasgasey payasa, amb vade, kosambari, drumstick sambar & rasam. This is the menu. Wish u were here to visit our humble yet simple house. Wish u happy Shankranti if I don't get to wish u mean while.
Ahh yes. I know of this festival. Thank you for the wishes
If you love idli, you want to go on a idli pilgrimage to eat Ramaseery's idli at a humble place in remote village, about 4 km off Palghat highway, Kerala. I found it on Google map, set my GPS and was led about 4 km into this remote village. I wanted to know what all the talk was about. Oh boy, it was worth it. It's just Rs 14 a plate (2 pieces), but it was memorable.
I know of this dish. It’s amazing. I saw a video on it.
How interesting... Would be wonderful to trace steamed leaf dishes across the subcontinent.
Welcome my friend!!
I really appreciate the amount of research and cross checks you did in this video. Keep creating such videos bro. And in india there is this trend of taking money from anti india forces and change the indian facts to make indian people think that they were good for nothing. It was nice of you to crosscheck what u heard or read somewhere.
Thank you so much. Can’t wait to share so much more
So cool , learn something new everyday, so how do you suppose dosa came about with the same batter? Love to see your comments on this
Hey there! Great question! We are going to explore all of that soon so stay tuned!
By the way Gujratis think two large pooris are Bhathura. And 5 small pooris are poori. 😂😂
I once had a big argument with an Gujarati restaurant owner in US. Later on I discovered even in Gujarat most people think bhathura os just a larger version of poori.
FYI. : Buathura is made out of fermented maida dough. Now a days as a short cut they use baking soda and baking powder combo as rising agents though you dont get the same texture or flavour as a yeast/lactobacilus raised dough. .
Also try it with beef chicken or lamb soup it's awesome
Even if we learned how to grow and steam rice from south east asia, which is quite a high probability, the modern idly really only belongs to south india cause no one else does it the way we do it and the ingredients are no where close to what other regions do so
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You got a new subscriber my friend 🙋
Yay!!! Thank you
Idli and Indian fermented pancakes have been present culturally and traditionally in West Coast of India that is Gujarat, Coastal Maharashtra (Konkan) and Goa since ancient times , before South India. In Gujarat Idlis are called Idada( fermented Black Gram + Local Rice), and Pancakes as Puda or Poda of same batter, Gujarati merchants introduced in Tamil nadu in ancient times. Whereas in Konkan and Goa(Konkan) same Idlis are called Saandan, or Sanna, different types of Saandan from fermented different Batters with different ingredients, different taste, Plain, Savory, and Sweet varieties are made , Rice and Black Gram Combination Saandan(Idli) is one of them, another item is Urad Amboda a round fritter, later in South India is called Medu Vada, same Saandan(Idli) batters used for Pancakes of which different varieties Pancakes are made, called, Ghavana, Polay, Paan-Polay, Aamboli, Dhirda, e.tc. So most likely the Idlis, Pancakes, Steamed Modaks and Patolis were introduced By Konkanis of West Coast India to South India, by those who were in contact with Coastal Karnataka people and Konkanis those who migrated to Coastal Karnataka., While Gujarati Merchants introduced Idada (Later Idli) to Tamil nadu. Then from these places these recipes spread all over South India and became very popular, even More than Konkan and Gujarat the original Places. Idlis, Pancakes, Steamed Modak and Patoli are not definitely of South Indian or Indonesian origins, but of the Konkan origin , that is West Coast of Western India
One correction. The typical idli is made with Ponni boiled rice, Salem boiled rice, which actually is called idli rice.
Yes :) I needed to correct that.
I eat ponni rice since I was small in Malaysia and still do. I feel it is very fluffy and idli comes out so soft and fluffy.
It would be nice to have you cooking the dish while u unfold history!
There are a ton of cooking channels on CZcams and they’re all really fantastic. In the video you see me cook the dish. I think the style of narration works for what I wanna do but I’m open to learning and try new things
That was an erudite episode. You are right, Sir. The present day Idli is influenced by fermentation and steaming processes that came to South India by virtue of trade relations and the ensuing cross matrimony from south east Asia. In the same manner, Dravidian and Hindu culture manifests itself through its glimpses in SE Asian traditions and even languages. The oldest mention of Idli is found in the ancient Sangam literature. It was indeed called Idallige. ( It is pronounced as Id + alli + gay ( as in Algae ). It was indeed made from Urad Dal but instead of being steamed, it was baked on flat girdles. Pan Indian cuisine in my opinion can be described as Evolved. The evolution process is millennia old and has seen convergence and amalgamation of techniques and ingredients of many cultures to finally look like what it is today. All in all, a great episode. Thank you.
BTW, Idli’s inseparable companion, Sambar, has a story of its own. Hope you’ll cover it in one of your episodes.
Ohh I absolutely will
Yesss to all of this. Sorry if I pronounce words wrong. I’m working hard on that. Thanks for that correction!
This is all very true and I thought it was important to cover this in the video. It’s amazing how much information does exist on soooo many dishes
And Keith just check SSS idly centre in Vijayawada Andhra they sell only idlis and they sell average of 8000 idlis The Best in south
Idli or Dosa rice the ones made in India is not necessarily made using basmati rice. At least in India we don't use basmati rice.Its usually short - medium grained rice or paraboiled rice. Check your local Indian store you will find something called as " idli rice " that's the one we use.
Correct, it was misspoken
Bro actually its way back its mentioned in Mahabarata 5000 years ago, this dish from king name udupi raja who served food in kurukshetra war, udupi hotel chain is one of big hotel chain and idali is main dish for them idly started with Ragi now its in rice
Ok i love ur topic and i want to add something. Well past days before Mughals and Britishers came into the picture India used to be a trading hub of the world also not into whole world also within India there are a trading system to one region to another maybe as u said the Gujarati version of idilis also the same prosess they used for making so there is a huge possibility people migrate to gujrat to Karnataka or tamilnadu the bring the recipe with them and and it mixed with the other cultures . Another thing
Soo about that malesia version of the idils .... Soo Before even Mughals the Indian subcontinent as u can see now it's not that small or i should say from modern day afganistan to Pakistan current day India, Bangladesh to malesia, combodia , Burma , Indonesia it used to be the one and that was called AKHAND BHARATA and talking about the Period of CHOLA dyneste Ashoka Empire, PALA empire , so the CHOLAS are the southern Indian dyneste modern day KARNATAKA, TAMILNADU to Indonesia also comes under that empire soo my answer is when a king concure ruling that area they exchange culture , foods, trade so it's a huge possibility that the food from there they came to India main part and mix with the other cultures they adopted the method they invent other things and u see now this things for example Samosa , jalebi is not the Indian food 🤭✌️ they came with Arab Parsion traders and they mix with our culture like this way .
Maybe u know this facts but i just want to share 🙏😊❤️
I love this and you are correct. As lands are conquered, customers are exchanged and evolve. This is why we don’t own food. Food belongs to everyone.
@@chefKeithSarasin thanks u so much for the reply ❤️😊🇮🇳❤️
Idli's origins are most likely medieval Tamil (South Indian), even if you look at its localized regional identity (central TN: Madurai/Thanjavur), people like Sailors might have brought the idea of mixing and fermenting stuff from Indonesia. The Indonesia hypotheses is the most likely one, given the regional identity of the food; and the history of the so called ''Spice Route".
Wow such beautiful story telling, but add the dish making video at the end. It will enhance the quality of the video.
Thank you. Still working on what I want to do but sooooo many cooking channels exist. I wanted to bring something new and hope people enjoy it. Sooo much of me cooking the dish is in this video and you can see my steam the idli, rinse rice etc etc
I am baffled that you know about Moode and Gunda. I’m from Mangalore, Karnataka and Tulu is my mother tongue. Whenever we travelled long distances, my mother would steam Moode and Gunda in their leaf vessels for the journey. They would stay fresh during the journey and I was always thrilled to eat them. Growing up they were among my favourite reasons to travel. In Indian scale, Mangalore and Tulu natives form a very small fraction of the population and Tulu culture and cuisine is not very well known. I am so so happy that you mentioned these dishes in your video. Thank you. 🙏
I’m so happy to share my learnings with everyone. ♥️♥️♥️
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Thank youuuu
Also can you do a video on How to eat Indian food like the combination of food which goes with what item.. like many westerners eat idli or dosa just with coconut chutney but keeps sambhar aside and rice with dal instead of with only main dish(subji)/so called cur#¥..
Of course
There is video of SSS idly on CZcams
Doesn't matter. all food come from somewhere else.
I love my idli ❤️.
It’s a great point actually. That’s why I believe nobody owns food
Very interesting. May b ur right Keith. Some of Asian countries were part of India before the continental drift. Don't laugh at me if I sound stupid. Its just a theory which popped in my mind as I was watching ur vlog.
Not at all
A big % of Indians have already moved out of traditional breakfasts to the slowly adapting Western breakfasts. Could you do a comparison video about both the cuisines to educate the up sides and weaknesses of both cuisines?
Sure :)
Excellent Chef..
Wholesome heaven- IDLI...
Cheers,
Pradeep Rajkumar.
Pollachi, Tamilnadu
Dhanyvaadji
@Keith Sarasin nandringo in Tamil bro... it's Kannada , I am Tamil guy here..
@Keith Sarasin anyway I learnt all South Indian Languages ... it's Telugu.. IDLI video so sweet bro
Salute buddy
@@PradeepRaajkumar1981 🤣🤣🤣. Chill bro he didn't asked u all these things.
That moment when you have 4 videos but 3k subscribers...just wow!
And as for the schezwan idli? NO!!!
Thank you. I’m so blown away by the support and my deepest hope is to use this platform for good. As for the varieties of idli, lol. I guess the same could be said about dosa in the varieties that exist now from the street food vendors
Whole coastal areas eat different rice dishes
Bro, its not lazy journalism its concerted effort to discredit everything of value to mughal or Arab or British. This is true with most of the Indian history.
It is a comfort food.piping hot idlis with hot sambar s yum I.i wouldn't mind eating every day
Yesss :)
Kannada❤️
Idli itself has no identity, coconut chutney/sambar/red chilli chutney/gunpowder is what gives the taste 😂
It’s a canvas for others to become the artist.
But the question is… what makes a good canvas
Food is important dude ur doing great i luv ur videos.......but most westerners are eating toned down taste of Indian Foods like Spices
10000% agree. Which is why I hope to inspire people to learn more
You're about to become food historian..
I have much to learn my dear friend. I hope so someday
I think you are wrong. What you say is your own belief. Itili is definitely invented in India and certainly in South India. South Asian countries have learnt most of their cooking from India, when Indian businessmen went to those islands for business and settled there. Not just cooking whole lot of ideas, medicine, religious practices got transferred to those islands.
I could be wrong, but I have a lot of articles that were written by people much smarter than me to back up my point can you point me to anything in your opinion? Again, nothing but respect we are all here to learn my friend.
sorry i was distracted by blue marble eyes. Love the video.
Hahaha
Idli is from south india and I'm from udupi ... And we have many varieties which is similarly with the same batter...
Tulu culture itself is old ... When thr was no Gujrathi culture ..
So i disagree ...
It’s ok to disagree but what evidence do you have?
Does that mean that idili should be listed under a new section called Indonesian menu items, in Indian restaurants? Should those small road side stalls in Tamil Nadu rename their sign boards to "Indonesian Street food"? Use of tomatoes, potatoes, chillies in Indian cuisine did not exist a few hundred years ago. Basically Indian cuisine does not exist according to this mentality. Let's just keep attributing everything to outsiders. This is the most respectful thing anyone can do for a country which has no original history or culture of its own. I saw some other videos on this channel also which claim that certain rice dishes originated in certain desert countries. It's amazing how an ancient country never thought of combining spices and rice together into one dish. It wasn't until about a few hundred years ago that foreign invaders actually taught the local Indians that it is was possible to create a single dish containing rice, spices and vegetables /meat. Rice is probably not even from India. Basically Indians are eating a Chinese staple item everyday without even admitting it. PS. I'm no longer following this very biased opinionated channel.
It’s ok you don’t follow my friend but let’s talk about the anger you have here. That’s a huge leap to assuming that’s what I am saying.
India has a huge identity when it comes to their cuisine much more than most other countries.
Why does this evoke so much anger and why do you think I’m saying these things?
I respect you and even if you don’t want to talk it’s ok. I wish you all the best
90%of the famous south indian foods are from karnataka west coast.
Many are
Sambar.....which is SOUTH INDIAN.......is actually a Maharashtrian dish. Not 100 % sure. If someone could help please.✌️
Oh I’ve got a whole video coming out for that lol
*from the Tamil word "Champaram".*
Nooooo .... Keith do not take away my Idli please :-((
Funny how Idli can come from Middle East that doesn't enough water for rice cultivation ... Except of Pilaw from Persian landscape almost all rice dishes are from East Asia and SE Asia
So it didn’t come from the Middle East my friend. Likely it was inspired from an Indonesian dish. Besides, who owns food? :)
@@chefKeithSarasin yeah who owns food ..no one :-)
Ofcourse it didn't come from Middle East ...