TAMIZH SUVAI RADIO WORLD IDLI DAY CELEBRATIONS – 2023

Imagine that you have just recovered from a stomach bug or a flu and you can’t wait to get back on your feet, or you are just walking out of your dentist’s office after an elaborate and uncomfortable tooth work and your dentist has advised you to have only soft food, or you have guests that decided (at the slightest persuasion) to sleepover at your place and you are clueless on what to serve them for breakfast next morning.

The answer to all these situations and more is our Humble Idli!

Year after year, March 30th has its own pride of standing out in the world of celebrations. No, it is not a holiday declared by the government. The kids still have to go to school, the office-goers still have to pack their bags and show up at work. 

But, someone, somewhere will remind them that “It is WORLD IDLI DAY”! 

This will certainly bring a grin on anyone’s face – remind them how their mothers or grandmothers mentioned to them that this was their first solid meal, how its fluffiness and the purity reminded them of a child’s innocence, how it was such an integral part of a family brunch gatherings and  how seamlessly it blended with so many types of chutneys, podis and sambars at times, and how it was so forgiving that it would even accept a cup of yogurt or sugar as its accompaniment. Such are the sweet memories, richness, versatility and humility of our idlies – man’s best friend and a dog’s too, at times! 

Social media was inundated with videos and pictures of idli-lovers relishing this ubiquitous spongy, healthy, glorious, yet, humble, food with colorful side-dishes at “Kaiyendhi Bhavans” (road side shops), mom-and-pop run messes, medium-sized restaurants and even high-end 5-star places on this very day. 

Below is a compilation of “Kaiyendhi Bhavans” (push cart food businesses) that are seen in most parts of Tamil Nadu that sell predominantly idlies for breakfast, but at times, sell omelets, dosas, poories and garbanzo beans based sundals too. The investment in such businesses is very minimal and so is the cost of food. However, the quality of food is never a compromise.

But for those looking to have family time under a budget with a decent ambience to relish a traditional South Indian breakfast spread of idlies, dosas or poories, could opt for medium-sized restaurants that offer more hygienic, closed environments and customer service.

And of course, if you have a Magnum Opus event at home or at work, there are several 5-Star hotels in Tamilnadu that will offer the same idli, decorated in innumerable and unthinkable ways!

Making, serving and savoring idlies is an experience that is worth several candid pictures – from children to celebrities. Enjoy these moments!

Committing to making idlies for a guest group is no easy task if you decide to do it from the first principles. It requires acquiring the right kind of rice or millet along with urad dhal at a minimum, that needs to be soaked for at least 3 hours, ground for a grand total of 45 minutes and then fermented overnight, let alone preparing the side dishes.  

San Francisco Bay Area that houses the second highest Indian-American population, after the New York Metropolitan Area, has a variety of Indian cuisines specializing in several regional cuisines. A typical Indian-American family is a victim of a demanding work-life balance, long commute, no domestic help to run chores, and an unpredictable weather pattern that can influence the fermentation time to make idlies. It eventually gets challenging to keep up with the purchasing/soaking/grinding/fermenting cycle to eventually see a plate of idli in any household, making them wonder if the effort is all worth it!

However, thanks to two food giants – Shastha Foods and Mylapore Express, the San Francisco Bay Area folks are pampered as far as their idli needs and beyond are concerned. 

Shastha Foods, founded by Subramanian Krishnan, just completed 20 years of existence in the food industry in the U.S. What started as a mere idli and dosa batter provider, Shastha Foods has grown into a multi-thronged business offering that includes being the largest importer of millets, rice, wheat, sweets/snacks, rice mixes and pooja needs from practically all parts of India. Shastha Foods recently had the unique distinction of being the U.S. representative in the Global Millets Forum arranged by the Prime Minister of India Mr. Narendra Modi.

Mylapore Express, founded by Jay Jayaraman, was conceptualized in 2017, is a rapidly growing authentic South Indian food provider that is clearly a class above its contemporaries. Mr. Jay had the vision to create a unique cultural experience while delivering the best flavors that South Indian vegetarian cuisine has to offer. Their sit-down restaurant at Folsom, daily-catering services all over the Bay Area and events catering business has earned themselves a unique name.

Tamizh Suvai Radio conducted an idli contest for the folks in the U.S. to come up with their own unique style of idli making. And boy, the idli varieties displayed beat even the 5-Star ones in terms of vibrancy and for being trailblazing. Tamizh Suvai identified a few categories, but left it to the home-chefs to come up with their own ideas. 

• Raj Subramanian: Milagai podi poo idlies made with limited supplies
• Savita Siva: Bouquet idlies to facilitate Shastha Foods on their 20 years milestone
• Priya Rajaram – Bread based, wholesome idlies, that is also ready in a jiffy! 
• Asha – Wholesome & healthy idlies, made with quinoa and Swiss chard ribbons
• Renu Empranthiri– Healthy, oats idlies
• Priya Rajaram: Bundt cake style idlies
• Shoba Rao: Idlies baked with cocoa powder, banana and dates puree
• Babita – Fluffy traditional idlies with tomato chutney
• Priya Rajaram – Cilantro/green chilies/lemon juice rava idlies
• Priya Rajaram – Middle Eastern idli kebabs!

All of these participants went above and beyond to put in their efforts to showcase their work. Kudos to each one of them for their active participation and for their love of idlies. 

Additional Reads and Links:

• VP Kamala Harris makes Masala Dosas using Shastha dosa batter!
• 107-year-old organic farmer Padma Shri Pappammal blesses PM Modi, Global Millets Conference
• Interview with Shastha Foods Founder
• Vlog on Idly Express
• RJ Sudha is the Founder and Anchor of Tamizh Suvai Radio, that connects the Tamil diaspora all over the world under one radio platform.
• K R Murali, has held several “C” level positions in the Automobile industry and is an active contributor to Tamizh Suvai Radio.
• Photographer:
• Priya Rajaram is an educator who specializes in teaching children with learning disabilities and is keen on making a positive impact on their lives. A passionate cook and a lover of nature, she travels at the slightest opportunity and captures the colors of nature and food in many of her blogs.