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