I’m back for another round of Blogging marathon, BM# 16. Thanks to Valli for organizing and coming up with some very interesting and challenging themes. My theme for this week is “Show your Breakfast”. I have a variety of breakfast dishes lined up for this week.
Breakfast in my house on a weekday is usually quick and simple – toast with peanut butter and jelly/ veggie cream cheese/ butter and jelly/ nutella or some Swiss Oats or quick-cooking oats. My policy is not to turn on the stove on weekday morning and only utilize the services of my trusty microwave and the toaster oven. On the weekends, the story is not drastically different: we usually end up waking up late and I’m the kind of a person who would rather have an early lunch than late breakfast, so we end up having a quick cereal or skipping breakfast altogether.
Here is the recipe that I usually use, but when I saw Nupur’s post with a different proportion of par-boiled rice, I wanted to try that too, to see the difference. I’ve to say there is a big difference in the texture and I would probably use my new measurements going forward. Check out Nupur’s post for mouthwatering chutney and restaurant style sambar recipes.
Soft and pillowy idlis are ready to be served with the side dishes of your choice. I made Peanut chutney to go with my idlis. I have already posted a version of peanut chutney without onions here.