{"id":198089,"title":"Idli, jihoindick\u00e9 r\u00fd\u017eov\u00e9 kol\u00e1\u010dky","modified":"2026-10-31T17:32:01+01:00","plain":"Mal\u00e9 kol\u00e1\u010dky z fermentovan\u00e9 r\u00fd\u017ee, va\u0159en\u00e9 v p\u00e1\u0159e, nad\u00fdchan\u00e9 jako houbi\u010dka a skv\u011bl\u00e9 s kokosov\u00fdm \u010datn\u00ed nebo hork\u00fdm sambarem.\n\n\n\nVl\u00e1\u010dn\u00e9, b\u00edl\u00e9 a pru\u017en\u00e9 idli vych\u00e1zej\u00ed z parn\u00edho hrnce s h\u0159ejivou v\u016fn\u00ed obil\u00ed. Po stisknut\u00ed prstem se vr\u00e1t\u00ed do p\u016fvodn\u00edho tvaru a nasaj\u00ed om\u00e1\u010dku, ani\u017e by se rozpadly. \n\n\n\nV \u0161irok\u00e9 rodin\u011b asijsk\u00fdch fermentovan\u00fdch r\u00fd\u017eov\u00fdch t\u011bst svou jemnost\u00ed m\u00edsty p\u0159ipom\u00ednaj\u00ed b\u00e1nh b\u00f2 n\u01b0\u1edbng, ov\u0161em ve slan\u00e9 a st\u0159\u00eddm\u011bj\u0161\u00ed podob\u011b.\n\n\n\nJako p\u0159\u00edloha v\u017edy pot\u011b\u0161\u00ed okurkov\u00e1 raita\n\n\n\nCo je idli?\n\n\n\nIdli je mal\u00fd slan\u00fd kol\u00e1\u010dek z ji\u017en\u00ed Indie, p\u0159ipravovan\u00fd z p\u0159edpa\u0159en\u00e9 kr\u00e1tkozrnn\u00e9 r\u00fd\u017ee a b\u00edl\u00e9ho loupan\u00e9ho uradu. Ob\u011b suroviny se nam\u00e1\u010dej\u00ed zvl\u00e1\u0161\u0165, melou zvl\u00e1\u0161\u0165 a pot\u00e9 spole\u010dn\u011b fermentuj\u00ed, ne\u017e se kr\u00e1tce uva\u0159\u00ed v p\u00e1\u0159e. Urad dod\u00e1v\u00e1 vzdu\u0161nost a vl\u00e1\u010dnost, r\u00fd\u017ee zaji\u0161\u0165uje strukturu, podobn\u011b jako jemnost mlet\u00ed ur\u010duje konzistenci \u010dap\u00e1t\u00ed nebo kontrast t\u011bsta u samos.\n\n\n\nN\u00e1zev se v jazyc\u00edch indick\u00e9ho subkontinentu objevoval v n\u011bkolika podob\u00e1ch, od iddalige po itali. Nejstar\u0161\u00ed zm\u00ednky popisuj\u00ed p\u0159edev\u0161\u00edm kol\u00e1\u010dky z uradu, n\u011bkdy bez r\u00fd\u017ee. \n\n\n\nDne\u0161n\u00ed idli stoj\u00ed na vyv\u00e1\u017een\u00e9m pom\u011bru r\u00fd\u017ee a uradu, no\u010dn\u00ed fermentaci a \u0161etrn\u00e9m va\u0159en\u00ed v p\u00e1\u0159e. Sv\u00fdm pojet\u00edm maj\u00ed bl\u00ed\u017ee k pe\u010dliv\u011b p\u0159ipraven\u00e9mu b\u00e1nh x\u00e8o ne\u017e k instantn\u00edmu t\u011bstu. P\u0159i va\u0159en\u00ed je t\u0159eba zach\u00e1zet s nimi jako s jemn\u00fdm pokrmem, se stejn\u00fdm p\u0159\u00edstupem k p\u00e1\u0159e jako u baozi.\n\n\n\nJ\u00eddlo spolehliv\u011b dopln\u00ed chana masala\n\n\n\nOd star\u00fdch text\u016f k jihoindick\u00fdm sn\u00eddan\u00edm\n\n\n\nP\u0159esn\u00fd p\u016fvod idli je st\u00e1le p\u0159edm\u011btem diskus\u00ed. N\u011bkter\u00e9 kannadsk\u00e9 a sanskrtsk\u00e9 texty z 10. a\u017e 12. stolet\u00ed zmi\u0148uj\u00ed podobn\u00e9 pokrmy, ty v\u0161ak ne v\u017edy odpov\u00eddaj\u00ed dne\u0161n\u00ed verzi z r\u00fd\u017ee a uradu. Historik K. T. Achaya pova\u017eoval modern\u00ed idli za pozd\u011bj\u0161\u00ed recept, kter\u00fd mo\u017en\u00e1 obohatily kontakty mezi ji\u017en\u00ed Indi\u00ed a \u00fazem\u00edm dne\u0161n\u00ed Indon\u00e9sie.\n\n\n\nDal\u0161\u00ed indick\u00e1 klasika pro v\u0161edn\u00ed den: kr\u00e1sn\u011b l\u00edstkuj\u00edc\u00ed paratha\n\n\n\nV oblasti s dlouhou tradic\u00ed n\u00e1mo\u0159n\u00edch styk\u016f nen\u00ed tato hypot\u00e9za nijak nepravd\u011bpodobn\u00e1. Kuchyn\u011b jihov\u00fdchodn\u00ed Asie maj\u00ed bohatou tradici fermentace, od tempehu po nem chua, a Indon\u00e9sie dala na\u0161im stol\u016fm i dal\u0161\u00ed zn\u00e1m\u00e9 recepty, jako nasi goreng, kecap manis nebo hov\u011bz\u00ed rendang.\n\n\n\nDal\u0161\u00ed klasika z ji\u017en\u00ed Indie pod\u00e1van\u00e1 s puri nebo \u010dap\u00e1t\u00ed: zeleninov\u00e9 kari\n\n\n\nJin\u00ed badatel\u00e9 p\u0159ipom\u00ednaj\u00ed, \u017ee va\u0159en\u00ed v p\u00e1\u0159e bylo v ji\u017en\u00ed Indii zn\u00e1m\u00e9 u\u017e d\u0159\u00edve, tak\u017ee idli nelze jednodu\u0161e pova\u017eovat za dovezen\u00fd pokrm. Dal\u0161\u00ed teorie je spojuje s arabsk\u00fdmi obchodn\u00edky na jihoindick\u00e9m pob\u0159e\u017e\u00ed, kte\u0159\u00ed \u00fadajn\u011b d\u00e1vali p\u0159ednost pokrm\u016fm z neochucen\u00e9 r\u00fd\u017ee a pozd\u011bji p\u0159evzali m\u00edstn\u00ed urad i zdej\u0161\u00ed postupy fermentace. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b se dne\u0161n\u00ed idli staly sn\u00edda\u0148ov\u00fdm pokrmem, pod\u00e1van\u00fdm tepl\u00fdm, \u010dasto navr\u0161en\u00fdm na sebe, s \u010datn\u00ed a sambarem u spole\u010dn\u00e9ho stolu.\n\n\n\nHlavn\u00ed suroviny na idli\n\n\n\n\n\n\n\nP\u0159edpa\u0159en\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee ur\u010den\u00e1 na idli zaji\u0161\u0165uje strukturu. Po namlet\u00ed z\u016fst\u00e1v\u00e1 lehce zrnit\u00e1, co\u017e t\u011bstu pom\u00e1h\u00e1 zadr\u017eovat p\u00e1ru a udr\u017eet vl\u00e1\u010dn\u00fd vnit\u0159ek. S dlouhozrnnou r\u00fd\u017e\u00ed, nap\u0159\u00edklad basmati, b\u00fdvaj\u00ed idli sn\u00e1ze such\u00e9 a drobiv\u00e9, zat\u00edmco lepiv\u011bj\u0161\u00ed kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee, jako je r\u00fd\u017ee na sushi, l\u00e9pe p\u0159ibli\u017euje princip t\u00e9to konzistence.\n\n\n\nA jako sladk\u00e1 te\u010dka se nab\u00edzej\u00ed gulab jamun\n\n\n\nCel\u00fd b\u00edl\u00fd loupan\u00fd urad zaji\u0161\u0165uje nad\u00fdchanost. Po namlet\u00ed vytvo\u0159\u00ed lehkou p\u011bnu, kter\u00e1 zadr\u017euje plyny vznikaj\u00edc\u00ed p\u0159i fermentaci. Semena p\u00edskavice, nam\u00e1\u010den\u00e1 spolu s uradem, jsou nen\u00e1padn\u00e1, ale u\u017eite\u010dn\u00e1: podporuj\u00ed fermentaci, zlep\u0161uj\u00ed vl\u00e1\u010dnost a dod\u00e1vaj\u00ed t\u011bstu v\u011bt\u0161\u00ed stabilitu.\n\n\n\nVoda slou\u017e\u00ed k nam\u00e1\u010den\u00ed a mlet\u00ed, z\u00e1le\u017e\u00ed v\u0161ak i na jej\u00ed teplot\u011b. P\u0159i pou\u017eit\u00ed mix\u00e9ru studen\u00e1 voda omezuje zah\u0159\u00edv\u00e1n\u00ed, kter\u00e9 m\u016f\u017ee po\u0161kodit konzistenci a zpomalit fermentaci. S\u016fl dod\u00e1v\u00e1 chu\u0165 a m\u00edrn\u011b zpomaluje kys\u00e1n\u00ed. Pokud t\u011bsto uchov\u00e1v\u00e1te n\u011bkolik dn\u00ed, b\u00fdv\u00e1 lep\u0161\u00ed osolit jen porci, kterou se chyst\u00e1te uva\u0159it.\n\n\n\n\n\n\tAutentick\u00e9 idli\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.6 kg kulatozrnn\u00e9 r\u00fd\u017ee400 g b\u00edl\u00e9ho urad dalu (cel\u00fd, loupan\u00fd)1 l\u017ei\u010dka sem\u00ednek p\u00edskavices\u016fl (podle chuti)ledov\u00e1 voda (nebo velmi studen\u00e1 voda, podle pot\u0159eby)\t\n\t\n\t\tR\u00fd\u017ei, urad dal a sem\u00ednka p\u00edskavice propl\u00e1chn\u011bte zvl\u00e1\u0161\u0165 3 a\u017e 4kr\u00e1t, dokud nebudou \u00fapln\u011b \u010dist\u00e9.R\u00fd\u017ei namo\u010dte na 4 a\u017e 5 hodin do studen\u00e9 vody.Urad dal a sem\u00ednka p\u00edskavice namo\u010dte na 4 a\u017e 5 hodin do studen\u00e9 vody.Nejprve vlo\u017ete namo\u010den\u00fd urad dal a sem\u00ednka p\u00edskavice do ml\u00fdnku na mokr\u00e9 mlet\u00ed nebo mix\u00e9ru.Postupn\u011b p\u0159il\u00e9vejte ledovou vodu, aby se p\u0159\u00edstroj nezah\u0159\u00edval.Rozemelte na p\u011bkn\u011b nap\u011bn\u011bn\u00e9, lehk\u00e9 a vzdu\u0161n\u00e9 t\u011bsto.Pot\u00e9 p\u0159idejte namo\u010denou r\u00fd\u017ei.Podle pot\u0159eby p\u0159idejte trochu studen\u00e9 vody a rozemelte na konzistenci o n\u011bco jemn\u011bj\u0161\u00ed ne\u017e krupice.T\u011bsto z urad dalu a r\u00fd\u017eov\u00e9 t\u011bsto p\u0159elijte do velk\u00e9 n\u00e1doby.Osolte podle chuti.Rukama d\u016fkladn\u011b m\u00edchejte p\u0159ibli\u017en\u011b 5 minut tak, aby t\u011bsto neztratilo nad\u00fdchanost.N\u00e1dobu p\u0159ikryjte a nechte na tepl\u00e9m m\u00edst\u011b fermentovat 8 a\u017e 10 hodin (dokud t\u011bsto t\u00e9m\u011b\u0159 nezdvojn\u00e1sob\u00ed sv\u016fj objem).Va\u0159en\u00ed v p\u00e1\u0159eFermentovan\u00e9 t\u011bsto nalijte do formi\u010dek na idli.Va\u0159te v p\u00e1\u0159e 10 a\u017e 12 minut.Idli pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\n\u010c\u00edm l\u00e9pe je urad dal namo\u010den\u00fd, t\u00edm snadn\u011bji p\u0159i mlet\u00ed nap\u011bn\u00ed a t\u00edm v\u00edce t\u011bsta z\u00edsk\u00e1te.\n\u010c\u00edm je t\u011bsto leh\u010d\u00ed, t\u00edm budou idli vl\u00e1\u010dn\u011bj\u0161\u00ed.\nV zim\u011b nechte t\u011bsto fermentovat a\u017e 12 hodin.\nT\u011bsto je p\u0159ipraven\u00e9, kdy\u017e p\u011bkn\u011b vyb\u011bhne a t\u00e9m\u011b\u0159 zdvojn\u00e1sob\u00ed sv\u016fj objem.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198089"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198089\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/127930"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}