Today’s Google Doodle honored the idli—that welcoming, white, cake-like steamed dish loved all across Tamil Nadu, Kerala, Andhra, and all over South India, and now even in North India and around the world, thanks to YouTube food safaris. The Doodle itself is designed to look like a banana leaf, the traditional South Indian plate.
(Screenshot via Google.com)
This Doodle is special for how the word “Google” is creatively presented using all the typical items you’d find on a South Indian breakfast plate — idlis, medhu vadai, coconut chutney (thengai chutney) and the idli’s sibling, the dosa. Kudos to Google for celebrating a dish that’s been etched deeply in every South Indian’s heart for ages! This is truly a celebration of South Indian breakfast culture.
How Was Idli Born?
Idli’s ancestry is traced back to Indonesia, where fermentation was an ancient tradition. The idea of steaming a fermented batter of rice and urad dal eventually reached South India, and from then on, idli became the beloved, healthy breakfast enjoyed almost every morning, apart from pongal, poori kizhangu, and other local specialties.
Why South Indians Love Idli
Simple to cook, easy to digest, and incredibly healthy — idli is every South Indian’s comfort food. Thanks to the long fermentation process, it is not only tastier but also rich in protein and carbohydrates while remaining low in fat (unless, of course, you use extra ghee or coconut chutney).
Idlis are packed with energy—perfect for getting through a hot, sweaty day in Tamil Nadu. This classic idli recipe is gentle on the stomach, filling, and suitable for anyone who wants to enjoy a nutritious South Indian breakfast option.
(Photo by Saveurs Secretes)
How I Make My Idlis
I usually buy idli maavu (batter) from the nearby Nadar kadai or grocery shop. If you want fresh batter, I recommend getting it from shops specializing in grinding and selling fresh idli batter. After buying, I add the required salt and pour the batter into oiled idli molds and steam it in a pressure cooker with some water at the bottom, without the whistle, for close to half an hour.
How to Make Idli Batter in Your Own Kitchen:
Soak 1 cup of urad dal and 2 cups of pacharisi or idli rice for at least 4 hours. Grind the soaked ingredients into a smooth paste, add salt to taste, and allow overnight fermentation. The next morning, cook the idlis using the steaming method described above.
If you have remaining idli maavu, you can make dosas with it or refrigerate it for later use. Properly refrigerated idli maavu can last up to five days.
Serve steamy hot idlis with sambar, tomato chutney, or coconut chutney. You can also enjoy them with idli/dosa kaaram podi mixed with nallennai (gingelly oil), ghee, groundnut oil, coconut oil, or any other edible oil available.
For housewives, single men, and even married bachelors, these hot, soft idlis are the ultimate comfort food—the only other dish that, in my opinion, ranks higher as instant food is Maggi 2-Minute Noodles. But idlis are comparatively healthier.
