Is idly really an Indian dish?

 

It is believed that Dosai and Vadai have a two-thousand-year history in Tamil country. While early Tamil Sangam literature talks of Dosai, reference to Idli comes only after 920 AD.

 

Even as late as the 17th century, the Indian Idli missed three elements of its modern version - use of rice grits, fermentation overnight and steaming of the batter.

 

Steaming is an ancient Chinese method and Xuan Zang, the Chinese traveller to India in the 7th century, says that India did not have a steaming vessel.

 

Apparently, cooks who accompanied the Hindu kings of Indonesia during their visits home during the 8th to 12th centuries AD brought fermentation techniques with them, as also perhaps steaming methods and vessels. So, maybe or maybe not?!

 

Ref: http://www.cse.iitk.ac.in/users/amit/books/achaya-1998-indian-food-historical.html