Our love for idlis, the soft, fluffy white, round discs made of rice and lentil batter, began when we were children. Two, three year old babies with tiny idlis in their hand, playing around mom, is a common scene you see in many Indian households. As we grow up, the role of idlis also changes - first as toddlers’ teething food, to childhoods play, fun kind of food. Then in teenage years, the kind of breakfast we really enjoy eating without complaining much. Later In twenties and thirties - we try, struggle and wonder how folks back home make those fluffy cloud like visions of idlis so effortlessly. Try as we may, we can’t recreate those beauties here, because the weather, the grain and even the water is different here.
For recipe go to http://www.nandyala.org/mahanandi/archives/2006/02/21/idly/
You can also follow Indira at http://www.themahanandi.org/ for more amazing recipes!!
