Idli

I used to have this white dainty stuff a lot for breakfast. Its origin dates back as far as 920 AD. Lovely little lentil and rice 'steamed dumplings'. The batter is similar to that of tosai but slightly thicker that's all. In my younger days, I can have half a dozen of these and really feel good in the tummy. But now age is setting in, the body is not tolerating too much carbo in the mornings. Though the batter is fermented overnight and the starches supposedly turns in more protein; 2 of these and I am into sleep mode in 5 minutes nowadays.
I guess I'm a bit of rice intolerant (I think rice with its high calorie content should only be eaten by those who do hard physical work, it is time humans change their eating habits now that our lifestyles have changed). But I still love 'em. I love looking at them too...spongy and fluffy..soaks up anything they are dunked into..be it curry, chutneys or just plain condensed milk! Comfort food.


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