BETTER BATTER: CELEBRATING THE SOUTHERN DELICACY

With a high nutritional value, fibre content and no fat, a steamed idli makes for a perfect breakfast and snack option. Here’s how you can enjoy this hot rice cake in variations

World Idli Day is celebrated across on March 30. The initiative was started by Eniyavan, a Chennai-based Idli caterer in 2015. Since then, the day has been celebrated by restaurants, eateries an other outlets every year. The humble rice cake is believed to have been invente in 920 CE by Kannadigas. Chefs are happy to work around its batter, as it is easy to cook, and can be easily spiced up, sweetened or experimented with.

HEALTHY BITES

A go-to dish for its healthy ingredients and easy digestion, Idli has always been a favourite among Indians. The nutritional value of an Idli is high. It is light to eat and easy to digest. One piece of idli has around 38 to 40 calories. Nader Shaikh, executive chef, Sheraton Grand, shares, “Steamed food is beneficial for health. As Idli is steamed, the nutrients of the ingredients remain intact in it and thus, it is healthy to eat. A small amount of protein is presen in it as well.”

However, with the re fad diets, where carbohydrates are a strict no-no, the Idli did see a drop in choice. Ishijyot Surri, executive chef, Mulk, says, “With rice as its primary ent, Idlis do contain carbs, although at a low amount. But if you go by traditional Indian techniques of cooking, which focuses on serving balanced meals, it works best.”

He adds that sambhar, made with dals provides protein and a dose of ‘healthy’ carbs and dals also have a low glycemic index, the coconut chutney offers healthy fats, plus the fermentation process makes it healthy for your gut. Arasakumar, chef, Talli Turmeric, states it makes for a perfect meal with no fat or saturate fat and is completely cholesterol-free. A good protein-carbohydrate balance, along with sambar and chutney, it makes for a power breakfast that sits light on the stomach while taking you comfortably through till the next meal.”

Gulshan Kumar, executive chef, The Orchid Hotel, says, “The fermentation process ncreases the bioailability of proteins and hances the vitamin B ntent of the food.”

Anjali Shetty

NCORPORATING IN ONTINENTAL OOKING

hile we have established t Idli works well with ian spices and redients, there are chefs ho have explored the batter with continental cooking as well. From experimenting with flavours such as blueberry fillings, cherry fillings, peanut, butter scotch chocolate flavours, nutty and fruity to opting for a Italian risotto, barbequed variation or Idl burger. Surri adds,

“Idli rice, which is starchier and thicker than regular rice can be used to make a simple risotto.”

Manu Nair, corporate executive chef, Billionsmiles Hospitality Pvt Ltd, shares, “Instead of eating unhealthy factory processed cereal, try small idly cubes dipped in hot milk, sweetened with honey and a pinch of cinnamon.”

Amit Dash, executive chef, The Westin Pune, shares that as it is rice-based it can be replaced as starch component in continental dishes and fusion recipes can be made giving it an interesting touch