World Idli Day 2021: From Rava to Moong, make these 5 types of Idli to celebrate this day - Newztezz Online


Monday, March 29, 2021

World Idli Day 2021: From Rava to Moong, make these 5 types of Idli to celebrate this day

Idli is a dish that is made in every household today. 
It is equally in demand not only in the country but also abroad. It is a perfect dish for breakfast, which also keeps your health right. You can make it in many ways.

Every year, World Idli Day is celebrated on 30 March. This day was first celebrated in 2015 through Chennai Idli Caterer Anniavan. Anniavan made 1,328 idlis to celebrate this day, and on 30 March 2015, an official cut the cake in a unique way to celebrate this day as World Idli Day.

Do you know that idli originated in Indonesia as Fermented Food and it came to India in 800-1200 AD? Yes, you have read it right. This fabulous South Indian dish is popular in the world and people enjoy idli with sambar and chutney. Beyond World Idli Day, we have brought a complete list of many types of Idli for you, which you can try on this occasion-

Stuffed Idli

As the name of this idli suggests, it is stuffed with moong dal, green chillies and mashed potatoes, and is a healthy dish. It is very good to serve it for breakfast.

Rava Idli

This idli is deep fried and served with coconut and mint chutney. It has a perfect hot and spicy taste, which will make your day.

Oats idli

Oats are a healthy food for a person and you can also imagine it as idli. Wouldn't it be amazing? This is a very nutritious form of idli and it will also help you to choose for a better lifestyle.

Moong dal idli

This idli is made from a mixture of moong and rice, which is sprinkled with green chillies, mustard and onions. It is served with sambar and coconut chutney.

Kanchipuram Idli

This idli is made with rava and rice and is filled with all healthy nutrients. It is served with ghee and coconut chutney, which makes it an even more luxurious meal.

Make these 5 ways of idli and serve it to your family and friends.

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