And for a Friday following the World Idli day, some thoughts….. some musings…..
March 30th is celebrated as World Idli day. I doubt if there is any Indian who does not know what an Idli is. Idli Vada sambar chutney is universally the most popular South Indian breakfast item. A survey by Food Distribution App revealed that Idli is the most ordered food item for breakfast in Bangalore followed by Chennai and Mumbai. Globally, SanFrancisco, London and New Jersey are the top three ordering cities. Just for those unaware foreigners, Idli is a savoury rice cake made by steaming a batter of rice and fermented lentils. There are many types of Idlis; Podi Idli, Thatta Idli, Rava Idli, Chilli Cheese Idli etc. etc. Each Idli fan considers his variety the best option.
Apart from the convenience of having it on the Go, Idli is a great source of Proteins and Carbs. The Defense Food Research Laboratory (DFRL) has developed “Space Idlis” combo with Chutneys for Astronauts. The beauty and unique attribute of Idli, be it the seven star hotels Idlis at Rs. 300 for a plate or the roadside vendor at Rs. 20, both served steaming hot, both are as safe and tasty. Particularly in Mumbai city, lovely “flower like” soft hot Idlis are served early mornings at the various roadside kerbs near bus stations, suburban railway stations etc. Most often these Idlis are cooked by Tamil settlers in Dharavi who source special Ponni rice directly from Tanjore with unique fermentation with lentils which make their Idlis whiter, softer and tastier, yet at very affordable prices; consistent reliable breakfast for the poorer working classes. Vendors reach the sale points on cycles. Idli making is a cottage industry at homes in Dharavi. Families make more than 3 lakh Idlis daily; a huge entrepreneurial venture.
India is a land of diversity; different languages cultures and cuisines. Whilst we surely relish every unique dish, let’s commemorate the World IDLI Day by tasting all varieties of Idlis, the tasty way, the affordable way, the SEEGOS way.