The Quintessential Breakfast
I do not wish to glorify this simple snack and help it attain the glamour quotient often associated with other breakfast options like appam and stew,for example. Being born a Christian in Central Travancore, idlies are the last option for any function.
Though I too don't prefer idlies to be served for occasions, I am all praise for
this steamed white cake.
I can happily live on idlies. I don't mind being served idlies for lunch or dinner if they are soft enough. Caring little about the number of idlies, there have been occasions when I have sumptuously gulped down more than 15 idlies in one go along with hot sambar and coconut chutney.
I think it's the most healthy and delicious breakfast option for anyone. And, making idlies is an art that requires much practice. To get the soft, perfectly made idlies, you need expertise.
I never fancy having idlies in a restaurant or hotel because I believe idlies are best prepared at home unlike its counterpart ghee dosa roast which tempts even the fussy restaurant goers.
Idies taste their best when served with two or more chutneys, be it the red, green, white or orange one. I love to have them all in my plate while eating idles. I just love seeing different colours on my plate. There are also other options like the tomato chutney, urad dal chutney, chilly chutney etc.
So when Amma makes idlies, she prepares it like the thali, with lots of options to dip your soft idlies into.
However much you stuff your stomach with idlies, it leaves you hungry after two hours. That's the thing with idlies, it gets digested fast.
I hope idlies will one day attain more popularity, and many people opt it as a frequent breakfast option. To make people fall in love with this snack, make it the right way! Let's rescue idlies from the Tamil Brahmini kitchens and cook idlies in style!
For crispy Idlies, just cut the idly into four halfs, deep fry it and enjoy with hot ketchup! Idlies won't leave you disappointed. I promise!
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