I have been meaning to try Idli with Millets instead of rice for a while now, but have been putting it off. This is primarily because I am trying to use millets on a regular basis in my diet. I have already posted recipes for Varai Pulav/Sama Upma, Pongal with
While Mologa Podi or Coconut Chutney is the first thing that comes to mind as an accompaniment for idli and dosa there are many many more chutneys and podis that are great with idli or dosa.
How about some peanut chutney, besan chutney or then curry leaves powder?
Think of a spicy accompaniment for Idli or Dosa, and most people think of the traditional, Khara Podi (aka Molaga Podi). My favourite, however, is Andhra Nalla Kharam; a name which literally means Black Chilly Powder. 🙂 The relatively bland Idli or Dosa serves as the perfect vehicle to enjoy this absolutely
Idli….a simple, steamed dumpling synonymous with South India. In South India, we don’t think twice about making Idlis, but the rest of India goes into paroxysms of delight at the sight of an idli. You have to just visit any Udupi outlet in Matunga in Mumbai to witness the craze for Idli.Continue reading
Sometimes, I have leftover Idlis or a little leftover Idli batter. In either case, I use the resulting Idlis to make Idli Upma. This is a dish that tastes best when made with Idlis that are at least a few hours old. I keep the extra Idlis in the anContinue reading