Disclaimer: This post may contain information that is unsuitable for persons with no sense of humor or irrational epicurean beliefs. The opinions expressed herein are not necessarily those of my family and friends, not necessarily mine, and probably not at all necessary.
Today’s post is likely to be touchy and uncomfortable. I will express my views on colour. I will put forth my views on white-ness .... of idlis
Early this morning I came across A friend’s comments on vegetable infused idli batter.
Early this morning I came across A friend’s comments on vegetable infused idli batter.
Not that there’s anything wrong with it, as Seinfeld would say, but idli has to be fluffy... and white! Compare it with another southern staple, the dhoti/veshti/panche/mundu.... you can have it any shade, but for real swag and style, it needs to be sparkling white.
A good idli has to fulfill certain criteria. It has to be soft. It has to be fluffy. And it HAS to be white.
I am an idli purist, and racist.
My bestie says she adds red rice to idli batter. I have the same issue with millets, ragi, oats, whole pulses etc that darken my idli.
I am an idli purist, and racist.
My bestie says she adds red rice to idli batter. I have the same issue with millets, ragi, oats, whole pulses etc that darken my idli.
Idli with tempering or tadka, and other aromatic additives like chilies, curry leaves, coriander leaves are an absolute no-no. And I strenuously object to my idli being stuffed with chutney, cheese, and other stuff. Idli has to be uncluttered, unrelieved white.
Urad dal, idli rice, salt.... maybe poha and or sago pearls for mallige idli... anything else is a travesty.
A couple of years ago, when I was making batter I realised that I was short of idli rice. It was fairly late and the stores were closed. I quickly made the batter with idli rava. Next morning, father’s question was, “why is this idli such a dull white? What did you do?”
Let me add one thing here. Don’t compare regular idli with rava idli. Rava idli is a totally different epicurean category and deserves it’s own pedestal.
One common comment from the less evolved epicures is that the idli is so “plain”.
Well, that’s the beauty of it.
One common comment from the less evolved epicures is that the idli is so “plain”.
Well, that’s the beauty of it.
The humble idli, when well made, is absolutely delicious eaten piping hot just out of the steamer, the fermentation being all the flavour it needs. What a way to start the day!
A little melted ghee over it, takes it one step higher.
A little melted ghee over it, takes it one step higher.
A little home made milagai podi or chutney podi with some sesame oil? Yummmm
Make a little extra effort, add a simple coconut chutney. Or go ahead with a coriander chutney, onion chutney, tomato chutney.... ok, this can go on and on and on.
Make a little extra effort, add a simple coconut chutney. Or go ahead with a coriander chutney, onion chutney, tomato chutney.... ok, this can go on and on and on.
Or make up a pot of piping hot sambar. And there’s the definition of pure culinary bliss.
This was a bad idea.... now I am absolutely starving for an idli breakfast and shall go make some.
But the bottom line is still this.
This was a bad idea.... now I am absolutely starving for an idli breakfast and shall go make some.
But the bottom line is still this.
Idli shall be white. A bright white. Leave the colours for the chutneys, podis and other additives.
Thou shalt not mess with my idli.
Thou shalt not mess with my idli.
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