Steamed, soft, and almost cloud-like, idlis are the kind of breakfast you can eat every day and never tire of. Dip them into hot, tangy sambar or swipe through fresh coconut chutney, and you have a plate that feels light but deeply satisfying. Once limited to South India, idli-sambar is now everywhere, in office canteens in Ahmedabad, train journeys through Madhya Pradesh, or as comfort food in homes across the country. It’s gentle on the stomach, easy to digest, and yet powerful enough to hold its place as India’s go-to “anytime meal.
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