So here is my very own #idliflower.

Idli, one of the simplest, healthiest and tastiest breakfasts in the world has a special place in my kitchen, palate and my heart of course!

Many ask me why do I like idli so much! Well, I don’t have a definite answer, but I find it the most comforting food ever on any day! It also brings back many distant memories of my childhood, college days’ breakfast and quick meal days too!

So…

A Dull Day – Idli & Chutney of course!

A Warm Day – Idli, Chutney and Sambhar Please!

A ‘No Mood’ Day – Idli, Couple of more chutneys and Sambhar definitely!

A Happy Day – Bring it on! Idlis, Chutneys, Sambhar, Rasam, Tawa Idlis for breakfast, lunch and dinner. I will never complain!

A traditional, popular and evergreen breakfast from South Indian cuisine, Idli is a soft, savoury steamed cake made from rice and lentil (Urad dal) batter. This batter (ratio is 4:1, but it varies in many households) is fermented overnight and it is steamed in an idli pan for 12-15 minutes.

There are many variations and fusions added to the menu of Idli world – Rava Idli, Oats Idli, Schwan Idli, Manchurian Idli, of late – Idli Pizza & Idli sandwich too! I love all of these experiments but nothing beats the simplicity, authenticity and originality of a warm steamed idli. It is usually served with coconut chutney and sambhar, but many chutneys and spice powders are also well relished with it. I personally like having idli with the famous tomato-onion chutney and I will be sharing the delicious recipe soon.

It is vegetarian, vegan and gluten free! A perfect breakfast item to kick-start your day!