Idli – Breeze On The Breakfast Table

Breakfast with Idli & Coconut Chutney

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 basic cost of raw material and minimum wages 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 amongst 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 onwards 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 health perspective, Idlis just can’t be ignored.  If you ask me of what all 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!