Latest news with #Idli
&w=3840&q=100)
Business Standard
a day ago
- Health
- Business Standard
From poha to yoghurt bowl: Doctor-approved picks for gut-healthy breakfasts
Your gut health is not just about avoiding stomach trouble, it is linked to energy, focus, mood, and even long-term health. And a healthy gut starts with what's on your breakfast plate. Dr Saurabh Sethi, a California-based board-certified gastroenterologist (trained at Aiims, Harvard, and Stanford), revealed the top 8 breakfast options for a healthy gut, balanced, practical, and yes, delicious. Why you should care about gut-friendly breakfasts Think of your gut as your body's second brain. A healthy gut means fewer mid-day crashes, less bloating after meals, and sharper concentration during those endless office meetings. Dr Sethi explains that the best gut breakfasts tick off what he calls the '4 Ps' — protein, probiotics, prebiotics, and polyphenols. In simple terms, your gut bugs need the right food to thrive. Feed them well in the morning, and they will keep you powered up for the day. 1. Yoghurt, berries, and chia seeds: A probiotic power bowl According to Dr Sethi, greek yoghurt brings probiotics (the good bacteria), berries are loaded with antioxidants. Chia seeds add omega-3s and fibre. Together, they balance microbes, reduce inflammation, and set a calm tone for your digestion. 2. Oatmeal with flaxseed and banana: Fibre-rich and gut-friendly Add flaxseeds to your oatmeal for soluble fibre and a slightly green banana for prebiotics, and you have got a gut-friendly power breakfast. This combo improves stool consistency and stabilises blood sugar, according to Dr Sethi, preventing that dreaded 11 am energy dip at work. 3. Veggie omelette with multigrain toast: Balanced and filling When you pair an omelette with multigrain toast and veggies, you are getting lean protein, complex carbs, and vitamins — all in one go. This breakfast keeps you full, supports gut mobility, and provides steady energy release. 4. Eggs with chicken or turkey sausage: Protein-packed morning fuel If you are a non-vegetarian, this one's for you. Dr Sethi recommends pairing eggs with nitrate-free, minimally processed chicken or turkey sausage plus whole grain toast. Add some avocado for an extra nutrient boost, and you've covered protein, healthy fats, and fibre-rich carbs in one plate. 5. Idli-sambar with coconut chutney: The gut superstar Idli is fermented, sambar is full of fibre and plant protein, and coconut chutney adds healthy fats. Together, this trio not only fills your stomach but also fuels your gut bacteria. 6. Tofu scramble with sautéed veggies: A vegan-friendly option For plant-based eaters, tofu scramble with sautéed veggies is a gut-loving choice. High in plant protein, fibre, and phytonutrients, it is light, easy to digest, and perfect for someone looking to go vegan or simply reducing egg consumption. 7. Whole grain avocado toast: Instagram trend with real benefits This Instagram-famous breakfast has science to back it up. Whole grains provide fibre and resistant starch, while avocado adds healthy fats. The combo improves satiety and supports a diverse gut microbiome, exactly what you need to avoid overeating later. 8. Poha with vegetables and peanuts: Light yet nutritious Light, nutrient-dense, and easy to digest, poha with veggies and peanuts is more than a quick fix. The flattened rice, fibre, and plant protein keep your gut happy without making you sluggish.
News18
10-08-2025
- Business
- News18
The Idli On Your Plate: Vedic Origins, Global Exploits
Last Updated: Even a century ago, Idli was a dish largely confined to the Tamil-speaking regions. This is rather intriguing given the fact that the Idli's origins are Vedic Idli vies with information technology as one of the enduring Indian success stories of globalisation. Its unparalleled conquest occurred silently and went unnoticed even as it was unfolding. Today, there is no continent where you don't find Idli. Globalisation didn't just usher in the Microsofts and the Googles to India. It also brought American corporatised, stock-market-traded food-producing factories like KFC, Pizza Hut, McDonalds and Taco Bell. Each spent millions to first study the Indian market before entering it. All of them ultimately ate the humble pie here. Nothing proclaims their admission of defeat more loudly than their India-centric menus. Nowhere else in the world would you see an Ultimate Tandoori Veggie, a Nawabi Murg Makhni, a Dhabe da Kheema, an Indian Tandoori Zinger Burger, an Indian Paneer Zinger Burger, Mazedar Makhni Paneer Pizza, or a Tikka Masala Burrito (veg and non-veg). It is a crime of cosmic proportions when we observe that the discerning power of the Indian palate has not been given its due honour. Nothing screams 'conviction" louder than the finely-honed Indian taste bud, which singlehandedly brought these gigantic American food chains to their knees in an astonishingly swift time, forcing them to reinvent and Indianise themselves. But thanks to prolonged colonisation, the average Indian initially attached prestige and glamour value to these American food chains. Yet, his taste buds did not allow him to lie. Overall, stepping inside an American fast food chain is akin to stepping inside the shop floor of a factory. What you get there is a product, not food. In a parallel development, the Idli was quietly steamrolling its humble brigade. Just as the McDonalds of the world were attempting to culinarily invade India led by an advance party of Excel sheets and PowerPoint presentations, the Idli had already made an impressive presence in the Western hemisphere. It required no 'strategising" to customise it to Western tastebuds. It needed no corporate think tanks and strategists and expensive ad agencies. And its silent conquest has remained unchanged from the day it was born. To my mind, the best tribute that we can pay the Idli is twofold. The first is its physical appearance, which resembles the fully-rounded and stainless smile of a cherub. The second is its intrinsic and unpretentious purity. The Idli is tasteless but irresistible; it is bland but harmless; it causes no stomach upset and is easily digestible; it can be eaten with almost any accompaniment — chutney, curry, broth, pickle, saagu…anything. In short, you are powerless to resist the alluring suzerainty of the Idli. It is the topmost dish on the menu of any restaurant throughout South India. This holds true for any restaurant throughout India that serves south Indian food. Yet, for all its virtuous prowess, the Idli's conquest of the world is a relatively recent story. Even a century ago, Idli was a dish largely confined to the Tamil speaking regions. This is rather intriguing given the fact that the Idli's origins are Vedic. Sri Sediyapu Krishna Bhatta was one of the most distinguished and original scholars in language, linguistics, aesthetics and prosody. After ransacking about three millennia worth of primary sources in most Indian languages, he has narrated the full history of Idli in a delightful Kannada essay titled, iḍliya itihāsa (The History of Idli). It bears his characteristic distinction — depth and breadth of multidisciplinary scholarship, and meticulous reasoning. He begins with an intense technical investigation into the word Idli, that takes up three-plus pages. It is a highly pleasurable scholastic journey interspersed with vivid scenes of socio-cultural history, etymology, morphology and phonology. The following is its condensed version. In the Sanskrit-English Dictionary of V.S. Apte, he finds the following words: 1. इण्ड्रः iṇḍrah 2. इण्ड्रम् iṇḍram 3. इण्ड्रवम् iṇḍravam (used in the dual): This means, 'two small, round plates used as coverings for the hands in taking the fire-pans from the fire." It occurs in the phrase, 'अथैनमिण्ड्राभ्यां परिगृह्णाति" (athainamiṇḍrābhyāṃ parigṛhṇāti) occurring in the Satapatha Brahmana. To state the obvious, the earliest mention of the word iṇḍram occurs in the Satapatha Brahmaṇa, which dates back to at least seven thousand years. The context in which it occurs has unambiguous connotations related to Yajna. On the physical plane, iṇḍra ( इण्ड्र) was a utensil, the aforementioned two small round plates. This utensil is exactly what is used even today to make Idlis. Over the millennia, the number of these plates have increased more than a hundredfold — as seen typically in fast food South Indian restaurants. However, the physical form and shape of the utensil has remained intact. After this, Sri Sediyapu traces the phonetic changes that the word iṇḍra underwent in the realms of space and space. It variously morphed into inḍrī, inḍari, iḍḍalige, iḍḍali, and finally, iḍli in Kannada. The earliest mention of the word iḍḍalige occurs in the Haḻagannaḍa (Old Kannada) work titled Vaḍḍārādhane, dating back to the 9th century CE. Then we have the Ayurvedic treatise titled, cakradattā saṃhita (10th – 11th century), which contains this verse: godhāpadīmūlayuktām khādet māṣemḍarīm naraḥ | jayet ślīpada rogottham jvaram ghoraṃ na saṃśayaḥ || When the root of the godhāpadī plant is mixed with blackgram and ground into a fine powder and the inḍari dish prepared from this mixture is eaten, it cures the terrible fever caused by elephantiasis. The verse makes it clear that Idli was prepared in this manner using blackgram. It is interesting to note that Chakrapanidatta, author of the Cakradattā saṃhita lived in the Gauda-Desha or Bengal. top videos View all (To be continued) The author is the founder and chief editor, The Dharma Dispatch. Views expressed in the above piece are personal and solely that of the author. They do not necessarily reflect News18's views. view comments Location : New Delhi, India, India First Published: August 10, 2025, 18:27 IST News opinion Opinion | The Idli On Your Plate: Vedic Origins, Global Exploits Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
News18
28-07-2025
- Lifestyle
- News18
Soft, Fluffy Idlis At Home: Perfect Batter Ratio, Fermentation And Cooking Tips
Last Updated: Idli Recipe At Home: For every 2 bowls of rice, use ½ bowl of urad dal and ½ teaspoon of fenugreek seeds. Getting the ratio right is the key Idli is a beloved dish in Indian households, but many people feel their homemade idlis never quite match the soft, white, spongy ones served in hotels or restaurants. This often discourages people from trying to make them at home. However, with the right technique and a few simple tips, you can recreate that same soft texture and perfect fluffiness in your own kitchen. From making the batter to steaming the perfect idlis, just like the professionals here's a perfect recipe to make hotel style Idli at home. Ingredients Required For The Batter 2 bowls of regular rice (you may also use idli rice) ½ bowl of urad dal ¼ bowl of sabudana ½ teaspoon fenugreek seeds For every 2 bowls of rice, use ½ bowl of urad dal and ½ teaspoon of fenugreek seeds. Keeping the ratio right is key to achieving the desired softness and fluffiness. Add ¼ bowl of sabudana while soaking the ingredients. This lesser-known trick enhances the whiteness and softness of the idlis significantly, giving them that hotel-like texture. How to Soak? Thoroughly wash all the ingredients and soak them in water for 4–5 hours. Proper soaking ensures smoother grinding and better fermentation later. Grinding and Mixing Begin by grinding the urad dal and fenugreek seeds together, using a little water. Next, grind the rice and sabudana together until smooth. The batter should be of medium consistency, not too thick and not too watery. Mix both the batters well. If it's summer, add ½ teaspoon of salt at this stage to prevent over-fermentation. Fermentation Tips Pour the batter into a large container (to allow room for rising), cover it, and keep it in a warm place for 8–10 hours. In winter, wait until the batter ferments before adding salt. This step is crucial, as proper fermentation is what gives idlis their spongy texture. Batter Storage Once fermented, refrigerate the batter. It will stay fresh for 3–4 days. Add salt as required before each use. Always stir the batter gently before pouring it into the moulds to keep the texture even. How to Make Perfect Idlis Grease the idli stand or moulds lightly with oil. Stir the batter gently and fill the moulds as required. Heat water in a cooker or steamer. Steam the idlis on high flame for 10–12 minutes. Insert a knife or toothpick and if it comes out clean, your idlis are done. Let them rest for 2 minutes before serving. view comments First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
The Hindu
23-07-2025
- Entertainment
- The Hindu
At Pet Café Hyderabad, rescued dogs and cats are the real stars
You can hold Idli, if she lets you. Dosa, on the other hand, is like a tiny boss on patrol, strutting about with suspicious eyes, occasionally barking at dogs twice his size. Gabbar, the pug puppy, is feisty but will melt for the magic word: treat. Idli and Dosa are mini Pomeranians, and Gabbar is the kind of teething pup who will help you understand why pet parents joke about 'shark teeth' — just let him nibble your finger and you will know. Welcome to Pet Café Hyderabad (PCH), a cheerful vegetarian café where you do not need to be a pet owner to enjoy the company of cats and dogs. This pet-friendly space, on street no 4, Banjara Hills, has five in-house dogs and seven cats, all rescued from heartbreaking circumstances — found in bins, by highways, or abandoned in bags. The café was founded by Deven Baheti, who also runs Deven's Hope, an animal rescue organisation, alongside his wife Sonam Singh. The moment you enter, you will notice a manned gate, essential to keep the dogs safe as they roam around off-leash. A spiral staircase leads you to the upper level of the café, where the cats reside in a well-padded space (even the skirting boards are pet-proofed). Inside, pastel walls create a calm ambience, decorated with artwork by Deven's mother. It is warm, welcoming, and designed with both animals and humans in mind. At PCH, you can hang out with the resident pets, bring your own, or just stop by for a coffee and some cuddles. 'We encourage people who are unsure or afraid of animals to visit,' says Deven. 'Our in-house pets are calm, well-socialised, and not clingy.' Many of the animals here are unadoptable due to health issues or age. Idli has epilepsy. Mia, the senior dog of the house, is 12 years old and a champion cuddler. Lexie is a three-legged dog who has been with them since puppyhood. Upstairs, the cats are equally special — Tiger has two legs, Naina is blind, and Milky… is just moody. The staff at PCH are quick, attentive, and incredibly kind, especially when it comes to handling animal behaviour. If a bark or growl breaks out, someone is immediately on it. There is a special menu for the pets — the in-house dogs and cats are not allowed human food, but they do get their own freshly prepared treats. Guest pets can indulge in chicken or egg-based options. For humans, the vegetarian menu is light, hearty, and well-made. There is avocado open toast, pasta, grilled veggies over herbed rice in white sauce, and sandwiches. Do not forget the coffee, served with latte art. If you are new to handling pets, the team will guide you. Do not lift them by their front paws or squish them too hard. And if they wriggle away, let them go, do not hold on. If you are tall, squat before letting them down to avoid injury. The entry fee is ₹500, fully redeemable against food and drink.
India.com
21-07-2025
- Business
- India.com
What is Mukesh Ambani's favourite food? Has been a tradition of eating this food since Dhirubhai Ambani's time, it costs just Rs…, not Vada Pav, Idli, Dosa, it is…
The chairman and managing director of Reliance Industries, Mukesh Ambani, is one of the wealthiest men in India. From building to managing an empire worth crores, the man is a name himself. Despite being one of the richest men in the country, it will shock you to know what exactly the man craves. From Matunga East for a crisp Mysore masala dosa to a humble rice-flour pancake called panki, the man craves all those normal things which a layman would want. But today, we will discuss a specific food item which is Mukesh Ambani's favourite food. What is Mukesh Ambani's favourite food? From the late Dhirubhai Ambani to Mukesh Ambani, and now to Anant Ambani and his bride Radhika Merchant, certain culinary traditions have remained untouched. At the heart of this gastronomic nostalgia are two iconic Mumbai eateries—Cafe Mysore and Swati Snacks—beloved by everyone, from daily commuters to India's most prominent business family. The Ambani family shares a special connection with this place. Mukesh used to visit this place since his college days. Another interesting thing about Mukesh and Matunga East, Cafe Mysore, is that usually, others send wine from France to India, but Ambani sends idlis the other way around. When Anant Invited the Idli Makers to His Wedding The bond between Cafe Mysore and the Ambanis goes beyond the roots. When, in July 2024, Anant Ambani and Radhika Merchant got married, the Ambani family invited Cafe Mysore's current owner, Naresh Nayak, with his mother, Shanteri, to the Ambani residence. Anant was seen introducing Radhika to the owners. The video of the warm interaction went viral on the internet. Meanwhile, the favourite dish of Ambani is panki—which costs less than a ride in an auto-rickshaw—hardly Rs 230.
