ASI begins scientific cleaning and conservation of copper plate inscriptions unearthed in Suryapet
Archaeological Survey of India
(ASI) has begun the process of scientific cleaning and conservation of a rare set of
copper plate inscriptions
discovered in a Muslim graveyard at Kodad village in
Suryapet
district.
The nine plates, which were recently unearthed, are now confirmed to date back to the
Chalukyas of Vengi
, a dynasty that ruled large parts of present-day Andhra Pradesh and Telangana between the 7th and 12th centuries CE.
You Can Also Check:
Hyderabad AQI
|
Weather in Hyderabad
|
Bank Holidays in Hyderabad
|
Public Holidays in Hyderabad
On the instructions of the director of epigraphy at ASI K Muniratnam Reddy, the science branch in Hyderabad began chemical treatment of the plates to restore and preserve them. The ASI said that the epigraphic analysis will be completed soon.
Preliminary observations suggest that the charters were issued under the authority of the Chalukya rulers, although specific details of the content remain undeciphered at this stage.
According to K Muniratnam Reddy, once the cleaning is complete, the epigraphy branch of the ASI will take estampages — exact impressions — of the copper plates for further study. These impressions will then be deciphered, transcribed and analysed by experts to fully understand the inscriptions.
Experts say the copper-plate inscriptions may contain valuable historical data relating to land grants, administration, social structure and possibly religious endowments from the Chalukya period. The discovery is expected to add new dimensions to the understanding of the Vengi branch of the Chalukyas and their influence in the region.
The discovery is considered significant for the early medieval history of Telangana and may help refine existing timelines and genealogies of South Indian dynasties.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
4 hours ago
- Time of India
Devotion beyond religion: Rajkot man bridges faiths through fasting
Rajkot: For Ahesan Chauhan, a 52-year-old choreographer from Rajkot, devotion knows no boundaries. A Muslim by birth, he has been fasting in both Shravan and Ramadan for the past 34 years. Tired of too many ads? go ad free now During Shravan, he not only fasts but also visits the Mahadev temple every morning, offering prayers and performing rituals with the same sincerity as Hindu devotees. Later in the day, he offers prayers at the Dargah, seamlessly embodying harmony between the two faiths. "The first time I heard the name Mahadev was when I was in the fifth standard," recalls Ahesan. "My friends would invoke Mahadev's name before sharing their lunch boxes. I joined them, and soon I was doing the same. Later, during Shravan, our teachers were fasting, and one of them told me about this God." Growing up in Rajkot's Jagnath area, surrounded by Hindu neighbours, young Ahesan's curiosity about different faiths grew. He would often ask his friends and neighbours about their Gods and Goddesses. As a child, Ahesan concluded that Mahadev must be the 'super God' and began fasting during school days. "Ishwariya Mahadev Temple was outside the city back then and considered a picnic spot," Ahesan recalls. "As students, we would cycle there, and that's how my connection with the temple began. Aehsan has also completed Umrah in Mecca twice, in 2014 and 2023. "When I was 18, I made a wish to Mahadev — if my friend's sister found a suitable life partner, I would walk to the temple as an offering of gratitude. Within a few days, the wish was fulfilled, and I kept my promise. Since then, I have continued walking to the temple, especially during Shravan, covering nearly 12 km every day from my home," he said. Ahesan says he has always been welcomed in Mahadev temples. "Even at home, there were no objections. My parents supported me, and in my early days, my elder sister even joined me in observing Shravan fasts.
The Hindu
8 hours ago
- The Hindu
New inscription found in Kodad sheds light on Kakatiya dynasty
HYDERABAD Kakatiya Gundayya, also known as Manma Gunda, son of Erra and grandson of Gunda, was praised as a brave, devout, charitable, and loyal servant of the king. He was a skilled warrior, master of dharma, and well-versed in scriptures and statecraft, described as a protector of people and embodiment of royal service, according to an inscription by Vengi Chalukya king Vikramaditya II, which was found in Kodad recently. Gundayya was one of the predecessors of Kakatiya rulers. The 5th set of copper plates, out of the nine, was recently found at a graveyard in Kodad village, Suryapet district. The inscription is written in Sanskrit and Telugu, dated Saka 848 (February 24, 927 CE). According to ASI director (Epigraphy) K. Muniratnam Reddy, the copper plate was issued by Vikramaditya II, son of Chalukya Bhima I and Vijayamahadevi, and provides the genealogy of the dynasty from Kubja Vishnuvardhana to Vikramaditya II. The inscription records that King Vikramaditya II granted 12 khandukas of land in the village Kadajenu, along with two small hamlets, Ghattikallu and Bojjaprolu, to Gundayya. It also states that residents of 300 villages in Kondapalli-vishaya were required to remit one-sixth of the tax (bali), six cows, one adaka of ghee, and a pair of clothes (vastrayugalam) to Gundayya. The record was engraved by Srikant Ranabharana. Notably, two copper plate charters of Vikramaditya II were found in this village, both issued in the same year (Saka 848 or 927 CE), one on the occasion of his coronation and the other for securing protection for his kingdom.
India Today
2 days ago
- India Today
Think you've mastered dosa batter? These 10 tips will surprise you
Dosa may look simple, but its batter holds more secrets than you'd imagine. Whether you're a home cook or a seasoned dosa lover, understanding how dosa batter works can transform your breakfast game entirely. From fermentation tips to ingredient ratios, here's everything you didn't know about making perfect dosa batter.1. IT'S NOT JUST RICE AND URAD DALWhile most people know that dosa batter is made from rice and urad dal (black gram), some recipes also include fenugreek seeds for better fermentation and flavor. A small handful of poha (flattened rice) is sometimes added for softness and THE RATIO MATTERS MORE THAN YOU THINKThe classic ratio of 3:1 (rice to dal) is not set in stone. For a crispier dosa, increase the rice. For a softer, spongier one, slightly increase the urad dal. Minor tweaks here make a major difference.3. FERMENTATION NEEDS A WARM SPOT Fermentation is what gives the batter its slight sourness and makes the dosa airy. But it won't ferment well in a cold kitchen. Place the batter in a warm place, or preheat your oven to 50C, turn it off, and place the batter inside to ferment overnight.4. SALT CAN AFFECT FERMENTATIONDon't add salt before fermentation, especially in colder regions. Salt can inhibit the growth of wild yeast and good bacteria. Always add salt after the batter has risen and developed its tang.5. METAL BOWLS CAN DISRUPT THE PROCESSFermenting in steel or metal bowls can sometimes hinder fermentation due to heat conductivity. Use glass, ceramic, or food-safe plastic bowls to ensure better results.6. THE GRINDING STYLE IMPACTS TEXTUREGrinding the rice and dal separately is key. Rice should be slightly coarse, while dal should be smooth and fluffy. This gives the dosa both crunch and structure.7. USING LEFTOVER BATTER CAN IMPROVE TASTEAged batter (2–3 days old) tends to have deeper sour notes and results in crisper, golden-brown dosas. Some dosa lovers swear by third-day batter for that authentic street-style taste.8. STIR BEFORE POURING, BUT NOT TOO MUCHThe batter tends to separate after sitting. Gently stir before use, but avoid overmixing, which can deflate the natural aeration developed during fermentation.9. TAWA TEMPERATURE IS CRUCIALYour tawa should be medium-hot, not smoking. If it's too hot, the batter won't spread. Sprinkle some water before pouring batter—if it sizzles and evaporates instantly, it's ready.10. DOSA BATTER ISN'T JUST FOR DOSASThat same batter can be used to make paniyarams, uttapams, or even dosa waffles! It's a multipurpose base that can be turned into many delicious South Indian snacks with a few tweaks.A LITTLE SCIENCE, A LOT OF LOVEMaking perfect dosa batter is a mix of tradition, technique, and patience. Now that you know these lesser-known tips, your next dosa breakfast is sure to be crispier, tastier, and smarter than ever.- Ends
