Idli is a traditional dish in south India.Idli's are steamed rice cakes. Idli is a staple food in India.Idli's are mostly served with chutneys and sambar.South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM.Other temple towns in Tamil Nadu like Kancheepuram and Tanjore are also famous for the tasty idlis.The people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil)(wiki).
Idli's are taken as a breakfast in many parts of India, when we have idli with sambar our body gets proteins and carbohydrates. Urad dal is popular amongst vegetarians as it acts like a rich protein source. This makes these beans an inexpensive and tasty protein source, particularly for people who do not have sufficient money for regular meat consumption. Proteins are vital for muscle building and the overall development of the body.The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. A classic South Indian food made with fermented rice and black gram, Idlis are a great source of carbohydrates and proteins.The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.Use of dal and rice in idli is a good combination as the amino acids in them complement each other.(from health.india.com)
Idli varieties By Gayathri, Apr 25, 2013 Idli varieties