Saturday, September 1, 2012


我最近迷上了做印度小米饼。 我喜欢印度饭,可是不知道如何下手,因为里面的香料太多。自从发现了Fresh Farm Market 以后,里面的印度作料应有尽有。我每天中午到那里左看右看,也竟然慢慢入了门,现在也可以得心应手的做我最喜欢的饭菜了。


Idli (/ˈɪdliː/; Kannada: and Tulu: ಇಡ್ಲಿ iḍli; Malayalam: ഇഡ്ഡലി iḍḍali; Tamil: இட்லி iṭli; Telugu: ఇడ్లీ iḍli or ఆవిరికుడుము avirikuḍumu), also romanized idly or iddly, plural idlis, is a savory cake of south Indian origin popular throughout India.

  Idli (and the process of steaming) was known in India by as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli. Earliest mention of the term 'Idli' occurs in the Kannada writing of Shivakotiacharya in 920 A.D, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D.There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.[citation needed]. The word "Idly" is said to be of Tamil orign. the words ittu(இட்டு) and ali(அளி) means the food which is cooked/baked and served.

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