This article was originally written on March 20, 2013. It is being republished as in last six years Idli has covered a considerable distance from a breakfast breeze to all-day ease… it is now equally acceptable for dinner as it is for breakfast and all in-between meals.
I still am not a very big fan of Sambar, for me just Idli and Chutney work.
**** Original Article Begins Here ****
Having a breakfast of Idlis is considered to be as light as having “air” for breakfast, it is as light as a breeze and as fresh too. There was a time when Idlis were just slightly more expensive than air, no longer. Idlis are becoming expensive due to the essential cost of raw material and minimum wage acts being taken more seriously in the country.
In 1993, during my first visit to Bangalore, I was invited over to have breakfast of Idlis at Mavalli Tiffin Room. I was given a background, and my expectations were sky-high. I was told to reach Lal Bagh road outlet by 6:30 AM and was told that there is no table reservation. I was there at 6:30, and there was a queue at 6:30 in the morning, we were among the last to get a table in the first round of serving for the day. That day moved the bar higher for me as far as my expectations from Idli and Coconut Chutney go. From that day onward I have become fussy, only the best idlis work for me. My Idlis need to be hot, soft, and must break, leaving a hint of steam, once in my mouth.
Idlis work as breakfast and also as an all-day snack. They are ultimate when it comes to a light breakfast, and if breakfast is looked at from a health perspective, Idlis just can’t be ignored. If you ask me what I would like to change in Idlis, my answer would be nothing. A few things should never change, and Idlis are one of them, it must always be made like this and taste like this. Enjoy!
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