South Indians don't mind spending more for 'Idlis'

       Chennai (Tamil Nadu): Residents of Chennai will now have to pay more to enjoy their traditional breakfast delicacy, 'Idlis'. But, they say, they do not mind the extra pressure on their pockets. "I am very fond of Idli, and so are other South Indians. I know that they have increased the price of a plate of idli by one rupee. But this is not a good enough reason for me to switch over to something else. I don't mind the increase," said Varadharanjan, a customer. Restaurants owners claim that their customers will not mind spending more for good and healthy food. "This time, we had to increase the price by one rupee as the cost of Urd dal has increased. But I don't think the people of Annanagar will worry over this as they want good quality food," said Devaranjan, Manager of Vasantha Bavan. The idli is native to South India, but it is a most common and tasty fast food available everywhere, especially in Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Sri Lankan Tamils also have a traditional preference for the idli. The dish is popular not only in South India, but in other parts of the country, as it is cholesterol and oil free. The basic ingredients of Idli are rice and urd dal ground to a paste and fermented and baked. Sooji and curds may also be added to enhance taste. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idli eaten on the go. South Indian cuisine is still a healthy and reasonable alternative to the variety of junk food available.
-Dec 14, 2006