The Classic South Indian Idlis with Sambhar, and the twist of Schwezwan chutney.

Who doesn’t like rice cakes flavoured with aromatic dals for breakfast? The Classic Idli is a staple food in many South Indian states. Served with Ghee, Sambhar and Coconut chitney, it is a delicacy to be enjoyed without any particular time slab. To make the idlis, prepare the batter with 2:1 rice flour and Biri dal flour, with a pinch of baking soda without salt and allow fermentation overnight. Salt hinders this process and is hence added just before putting the idlis on the idli plate. Allow to cook for about eight minutes and serve piping hot.

Enjoy the monsoons.

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The Lyrictrotter