Today idli's are generally made from rice. However, that was not the case a hundred years ago. Depending on the region, idli's were made not just of rice, but also from millets. This is a tradition that is getting lost today. Polished rice, devoid of nearly most nutrition is the staple in today's idlis.
We can easily change our eating habits and get back to eating nutritious food again- for our own well-being. Our breakfast was an attempt in that direction and was made of whole proso millet, which was fermented with a little of the previous day's leftover batter. ( That batter was made of finger millet and black gram). The overnight fermentation also changed the colour of the batter from yellow to white.
The twist, however, was when we stuffed the idlis with a mixture of vegetables and fresh herbs. An enjoyable start to a lovely day.
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