In South India, Idly was the common breakfast in most of the families in yester years. Few years back, when the young generation people started following the western culture, idly lost its value. Only the old people at home still followed the habit of eating idly and the younger generation got many other options.
Let us see first how idly is made. The idly rice and the urud dhal of about 1/4th quantity are soaked in water for 8 hours separately. The rice is ground to a coarse mixture and the urud dal is ground nicely to a soft ball like structure without adding much water. We have to mix both the batters now by adding one spoon of salt and allow the batter to ferment for 8 to 10 hours. The idly batter is ready. The idly plates are greased with little oil and idli batter is poured & cooked in steam. The idly is ready now.
Idly is light as it contains no fats, saturated fats or cholesterols. The steamed, puffy and delectable, idly doused wiih the soothing sambhar is most favourable breakfast for many people. It goes well with coconut chutney or tomato chutney. For aged people, it easily gets digested without any problem. Generally, idli is steamed and the calorie intake is also relatively low. Idli is rich in fibre and protein content that keeps us full for longer and prevents overeating. This ultimately helps in weight control. The use of lentils in idli makes it a dish rich in iron. According to experts, consuming idli on a daily basis can help fulfil the daily iron requirement of 8 milligrams for men and 18 milligrams for women.
Nowadays, a welcoming change has started to happen. Many South Indians realise the importance of their traditional food and idly once again finds a place in the dining table of many youngsters. Many varieties of idli attracts children also.
So, once again, I wish to say that nothing is equal to our idli and we should take it happily.