Idli, the king of breakfast
In the past, I have written here about the various (some healthy and a few not so) breakfast options I have tried:
- Broccoli Sauce Penne Pasta;
- Home-cooked vermicelli with cauliflower, beetroot and peas;
- Indori Poha;
- California’s Corner Bakery Cafe Oatmeal;
- Kolkata’s Phulko Luchi with Daal and Mishti Doi;
- America’s iHop Strawberry Banana Pancake;
- Singapore’s Mee Goreng;
Being a Tamilian, none of them, come close to being the perfect breakfast for me. That crown belongs only to the Idly (இட்லி). Idli (in Tamil language இட்லி) or Idly is a stable food made by steaming a fermented batter of rice and black lentils, commonly eaten for breakfast with Chutney in South India, Sri Lanka and parts of South-East Asia where Indians live.
Every other day, my morning breakfast is Idly (or its cousin, Dosa, but that’s for a different post). The side-dish for idly will be one of the many varieties of chutney (or) Idly chilli powder (இட்லி மிளகாய் பொடி) mixed with gingelly oil (நல்லெண்ணெய்), the best combination.
Also read: Thattu Idli, Podi Idli
#Breakfast #foodsofindia #healthyfood
