World Idli Day 2023: Mumbaikars on why they love the South Indian dish

ldquoWe cannot stay without eating idli for too long It is our goto dish for breakfast dinner or even snacks You will find idli batter always prepared in every South Indian household at all timesrdquo says Trishla Lunawat a home chef who runs Meal On Leaf a south Indian meal service in MumbaiSouth Indians across the country share a common love for this soft and fluffy dish For this Prabhadevi resident who originally hails from Coimbatore Tamil Nadu Idli is synonymous with home ldquoIt is my comfort food that satisfies me and heals my soulrdquo On World Idli Day Midday online spoke to a few South Indians to find out about their special relationship with Idlis38yearold home chef explains ldquoIdli is a steamed cake that is made from the batter of rice and urad dal black gram lentil It is soft fluffy and has a spongy texturerdquo Idlis are enjoyed alongside piping hot Sambar coconut chutney red chutney made from coconut tomato and red chillies and even Podi mixed with gheeLunawat learned to prepare Idlis from her mother She says ldquoI started making the batter all by myself only after I got married and settled in Mumbai Preparing Idlis from scratch does take a long time Besides the right measurements of rice and urad dal the use of good quality lentils to make the batter and correct fermentation process is key for preparing perfect soft IdlisrdquoWhy Idli is a staple for South Indians Idli chutney Sambar with Podi and ghee served on the leaf is this home chefrsquos favourite meal of all time She is not alone her son as well as her husband relish her freshly cooked warm Idlis Sujitha Tarun Acharya a resident of Bandra also shares the same love for Idlis She relishes them with sambar and eats it once every weekSneha Suhas a resident of Virar says ldquoIdlis are prepared at least twice a week at my home Since Idlis are steamed and easy to digest they are my comfort food Eating warm Idlis prepared by my mother at the end of a tiring day helps me wind downrdquoJaya Menon a Mulund resident prepares Idlis once a week for breakfast The batter she says is easy to prepare and can be refrigerated Once prepared it suffices for the whole week A mother of two she says ldquoBesides being a quick and easytocook meal steaming hot Idlis with either white or red chutney are a goto when anyone from my family falls sickrdquo79yearold Santha Menon another resident from Mulund learned to make Idlis in her childhood itself Since then she has been making this dish for her familyIdli has been a part of South Indian cuisine and not to mention a staple for centuries now It is also of cultural significance for South Indians The Virar resident recalls her childhood days in Kerala where each morning her home used to be flooded with the aroma of the Idlis being cooked on the stove served hot with sambar coconut chutney and also with the special Idli PodiBandra resident Acharya also reminisces about her time as a child who didnrsquot like Idlis much then ldquoMy mother used to cut the Idlis in different shapes stir fry them in ghee or butter and serve with a chutney which I unknowingly enjoyed thinking its a different dishrdquoHealth BenefitsIdli is one of the healthiest meals in India It is very nutritious and filling Over four Idlis make up for an entire meal Our home chef lays down some health benefits of consuming Idlis1 It is low in calories and rich in protein and fibre2 Idli is light due to its fermented nature The fermentation process breaks down the starches and makes them easier to digest3 Idli is a nutritious breakfast It contains a good amount of proteins carbohydrates and vitamins The combination of rice and urad dal provides the essential amino acids that our body needs4 Eating Idli helps in the growth and repair of muscles and tissues5 It improves gut health and helps reduce cholesterol levels6 Idlis are also a great source of energySouth Indian hotels in Mumbai loved by South IndiansLunawat says that the success of making Idli lies in its softness She says ldquothe one whose Idlis are not soft gets judged a lotrdquo Many hotels serve Idlis that arenrsquot soft and fluffy The home chef says ldquoRice and dal that I use to make Idlis is organic It is homegrown and has no preservatives This might not be the case with all the hotelsrdquoHowever we all are guilty of relishing hotel food from time to time Lunawat although now residing in Mumbai misses eating in Annapoorna a hotel chain in Coimbatore known for their Idli and sambar Back in Mumbai Sneha Suhas has her top three favourites Ram Ashraya located in Matunga Madhuram in Virar and Manis Lunch Home in Chembur which is also Acharyarsquos favouriteWhile these hotels do specialise in the cuisine many South Indians prefer eating Idlis and Dosas which are only cooked at home The 79yearold Santha Menon says that there is no other place that can cook as delicious tasting Idli as the one cooked in South Indian homesAlso Read World Idli Day 2023 Check out these innovative Idlis in Mumbais Matunga