idali

घर में बनी स्वादिष्ट इडलियां, चटनी और सांभर के साथ
Idli
kannad: ಇaaಡaa್aaಲaaಿ
malayaalaya: ഇaaഡaa്aaഡaaലaaി
tamil: இaaடaa்aaலaaி
telugu: ఇaaడaa్aaలaaీ or ఇaaడaa్aaడaaెaaనaaలaaు

idali (IPA:ɪaadliː), ek dakshin bhaarateeya vyanjan hai. yeh shvet rang ki mulaayam aur gudagudi, 2-3 inch ke vyaas ki hoti hai. yeh chaaval aur udd ki dhuli daal bhigo kar peese hue, khameer utha kar bane hue ghol se bhaap mein taiyaar ki jaati hai. khameer uthane ke kaaran bade staarch anu chhote anuon mein toot jaate hain, va paachan kriya ko saral banaate hain.

praay: upaahaar mein parosi jaane waali idali ko jode mein naariyl ki chatani aur saanbhar ke sang parosa jaata hai. idali ko vishv ke sarvochch das svaasthaya vardhak vyanjanon mein maana gaya hai.[tathya vaanchhit]

anukram

itihaas

idali ka dakshin bhaarateeya khaanapaan mein lamba itihaas hai. iska ullekh shivkoti aachaarya ke kannad pralekh mein 920 mein milta hai,[1] aur pata chalta hai, ki yeh vyanjan keval udd daal ke pise ghol ke kinvan se hi banta tha. chavundaraaya-dviteeya, praacheenatam kannad vishvakosh lokopkaar ke rachayita san.1025 mein varnan karte hain: idali banaane ki vidhi. kaali udd daal ko chhaachh mein bhigone ke baad, baareek pees lein aur usamein dahi ka saaf paani aur masaale mila lein. fir use bhaap mein paka lein.[2] kannad raaja evam gyaani someshvar truteeya vartamaan Karnataka mein raajya karta tha. usane bhi apne banaae vishvakosh mein idali ko sthaan diya hai. yeh kosh usane maanasollaas naam se 1130 i0 mein banaaya tha. ismein chaaval ko milaane ka koi gyaat itihaas satrahaveen shataabdi tak naheen milta hai. baad mein khoja gaya hoga, ki chaaval milaane se kinvan ki prakriya gati pakadti hai. haalaanki tab ke bataae kuchh samaagri ansh badal gaye hain, fir bhi Pak vidhi vahi hai.[tathya vaanchhit].


Pak vidhi

idali ke ghol ko kinvan ke uparaant saanchon mein bane gaddhon mein daal kar uchch dabaav ya bhaap mein pakaaya jaata hai.

daal chaaval ki idali banaane ke liye, daal chaaval ko bhigo kar pees kar mishran taiyaar karna hoga aur us mishran ko faramaint bhi karna hoga, idali achhi tarah se spanji tabhi banegi jab mishran achhi tarah se faramaint hua hoga, isaliye sabse pehle mishran taiyaar karna hoga. agar ravivaar ko idali banaana chaahate hain, tab garam pradesh mein rahane vaalon ko shanivaar ki suvah hi daal bhigo deni chaahiye hogi, lekin thande pradesh mein rahane vaalon ko shukravaar ki suvah hi daal bhigo deni padegi, kyon ki thand mein faramainteshan der se hota hai.

aavashyak saamagri

  • chaaval - 3 cup
  • urad ki dhuli daal - 1 cup
  • beking soda - 1/2 chhoti chammach
  • namak - svaadaanusaar
  • tel - idali staind ko chikna karne ke liye

vidhi

urad ki daal aur chaaval ko saaf keejiye, dhoiye aur alag alag 4 ghante ya raat bhar ke liye paani mein bhigo deejiye. urad daal se atirikt paani nikaal deejiye aur kam paani ka prayog karte huye ek dam baareek pees leejiye, chaaval se bhi atirikt paani nikaal deejiye aur kam paani ka prayog karte huye thoda sa mota peesiye, donaun ko milaaiye tatha itna gaadha ghol taiyaar keejiye ki chamache se giraane par ek dam dhaar ke roop mein nahi girna chaahiye.

mishran ko kinvit (faramaint) karne ke liye svaadaanusaar namak or beking soda daalkar, dhakakar garam jagah par 12-14 ghante ke liye rakh deejiye, farament kiya hua mishran pehle ki apeksha doguna ho jaata hai. idali banaane ke liye mishran taiyaar hai.

idali banaaiye

mishran ko chamache se chalaaiye, yadi bahut adhik gaadha lag raha hai to thoda paani mila leejiye. yadi aapke paas idali banaane ka paramparik bartan hai to bahut hi achha hai.. naheen to aap idali mekar aur preshar kukar main bhi idali bana sakte hain. main bhi idali preshar kukar mein hi banaati hoon.

preshar kukar mein 2 chhote gilaas paani (500 gram paani) daalkar garam karne ke liye gas par rakhiye. idali staind nikaaliye saaf keejiye, idali ke khaanon mein tel lagaakar chikna keejiye. chamache se idali staind ke khaanon mein baraabar baraabar mishran bhariye, saare khaane bhar kar inhain idali staind mein laga leejiye. idali pakane ke liye staind ko kukar mein rakhiye. kukar ka dhakkan band kar deejiye, dhakkan ke oopar seeti mat lagaaiye.

tej gas flem par 9-10 minit tak idali pakane deejiye. gas band kar deejiye idaliyaan pak gayeen hain. preshar kukar kholiye, idali staind nikaaliye, khaanche alag keejiye, thanda keejiye aur chaakoo ki sahaayata se idali nikaal kar plate mein lagaaiye. leejiye idaliyaan taiyaar hain,

garama garam idali garama garam saanbar aur naariyl ki chatani aur moongafali ki chatani ke saath parosiye.

chitr deergha

inhein bhi dekhein

sandarbh

  1. History of Dosa and Idli
  2. Farnworth (2003), p. 11.

baahari kadiyaaain