The idli, also romanized “idly” or “iddly”, is made by steaming batter — traditionally made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold.
Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
The idli is native to South India and is common to the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala, as well as being eaten by Tamils in Sri Lanka.
On this day in History..
- And here's todays blog: - 2003
- And here’s todays blog: - 2003
- The reflector has moved - 2005
- This club is strong with the force.... - 2005
- What a week.... - 2006
- Singapore with Mark N Felicia - 2006
- The Dark Side has invaided Singapore... - 2006
- Weiyun and Me : Then and Now - 2007
- JJCM :- Kiku Zakura, Section 14 - 2007
- Pasta for my baby - 2007
- London Calling :- Chatham, Medway - 2008
- London Calling :- A Pub Meal (Pub Grub) - 2008
- Deepavali Decorations in KLCC - 2009
- Death to my Standard Chartered Credit Card - 2009
taste sourish ones rite …
admin : allittle
i lurve idli too!!!! there is this vegetarian shop in lebuh ampang serves them with freshly made tomato chutney still hot from the stove every morning :p
admin : ooohhh…must go there and try