Idli is a savory rice dish originating from the southern part of India, very popular as a traditional breakfast dish in the region of Southern India as well as Sri Lanka. These Idlis are made by steaming a fermented batter of black lentils and rice. Making soft and fluffy idlis at home is really an art which you can master by following the detailed step by step procedure. Steamed Idli is one of the healthiest breakfast foods which you can relish with coconut chutney or sambar. I love Soft Idlis more than anything and I go for dry coconut chutney as a side dish. Instead of raw and boiled rice combination, you can also substitute 3 cups of idli rice as well which will deliver soft idlis. My kids like idlis with banana jam. This is one of the protein packed breakfast foods of South India.
Idli is an easily digestible food as lentils and rice are soaked well, ground and the fermented batter is then steamed as idli. The preparation is unique enhancing the bioavailability of nutrients in rice and urad dal. This is why Idli is suitable for all including babies to the aged. For those with tooth problems, Soft Idlis are manageable. Idli with sambar is wholesome, complete and provides essential stamina required for day to day activities. Steam cooked dishes are in vogue these days especially for those who who observe dieting. Traditionally rice and urad dal was ground in a stone mortar to a fluffy smooth texture. Now grinding is done in blenders but the results are the same.