Idli Health benefits, Method Of Preparation As Per Ayurveda

By Dr M S Krishnamurthy MD (Ayu) PhD
Idl, Dosa, Ghewar etc are the Indian traditional food recipes which are usually preferred in morning breakfast; especially in South India. They are instant energizers, nutritious and more over they are hygienic, and healthy eatables due to proper cooking in steam or with the contact of direct heat.

Introduction

Many are still not aware that these are the classical recipes and each eatable has the classical reference especially in Ayurvedic texts like Sushruta samhita, Yogaratnakara etc.

Classical reference

Idli / Idly / Idali

Its classical name is Avantika or Rasavati.

Preparation method

Black gram flour and rice flour are taken together and mixed thoroughly in water. This is kept overnight (in villages both pulses and grains are taken together and soaked for few hours and later ground well and kept overnight).
This is taken and mixed once again for uniform distribution; mean while quantity sufficient salt is added for taste.
This is taken in a Idly maker or steamer and subjected for steaming for 20-30 minutes. On proper cooking this is taken out and served.

Note:
Green gram can be substituted to black gram as per the text; but such a practice is restricted to certain temples and in few special rituals.
Read – Night food is very important. Watch what you eat at night.

Qualities

Aphrodisiac, tasty, carminative, heavy for digestion, blocks the channels or increases the secretions in the channels, instant nutritive, increases kapha.
Indication and application:

Classical texts recommend it in Vataja disorders, especially in emaciated conditions of chronic nature, muscular dystrophy, distention of abdomen, constipation, gaseous tumor, bleeding disorders etc.

Dosa/Dosha

In Sanskrit it is named as Doshaka.

If the same dough is made into thin by adding more water and poured over the Dosa pan, classical Dosa or Dosha is ready.

Note:
Now a days as per the liking it is roasted, made thick like bread consistency. Few add curd while making this thin dough. Few like to add ghee or butter over the dosa; accordingly its quality can be assumed.
As per the adjuvant/side dish used same has got the different names like Masala dosa, Bread dosa, Mysore masala, Spice masala, Paper masala etc.

Quality and actions

It is similar to the Idly or ghevar. However it is mentioned that it is increases kapha, energizer, heavy for digestion, tasty and nourishing and bulk enhancing.
Read – Ayurvedic Way of Making Ghewar, Benefits

So nice to know classical qualities and benefits of the food recipes while having the taste of it!
Contact Dr MS Krishnamurthy MD (Ayu), PhD