I love to make and eat idlis. I call them “little steamed rice pillows”, and they are traditionally a popular breakfast food throughout Southern India.
Although the process of preparing the idli batter takes time, the effort is well worth it because slow food is good food. The extra time used to soak, and ferment the ingredients serves three purpose:
1) Soaking grains, legumes, nuts, and seeds removes phytic acid which inhibits proper digestion.
2) Fermentation helps to break down starches, making it easier for us to digest and metabolize nutrients.
3) Fermentation makes for a richer , more complex flavor.
There are various recipes which I have tried, and I would like to share my latest idli creation using a beautiful organic pink rice from Madagascar.
The pink hue of this sustainably harvested rice offered by Lotus Foods gives the idlis an alluring blush which is very pleasing to behold, and adds a wonderful delicate floral ambiance that conventional rice does not provide.
Idli served with a spicy, Golden Sauerkraut and yogurt.
Click HERE for a recipe on how to make your own Golden Sauerkraut.
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