Bored of eating round 'idlis'? Try the triangle-shaped ones

Ever since some cooking appliance makers recently advertised new idli steamers that make triangular idlis, there has been a lot of hullabaloo over the idea. Netizens and foodies alike have been debating whether or not this change of shape is required. While there have been some restaurants in places like Chennai that have served differently-shaped idlis as their novel dishes, this new move will enable homemakers to serve triangular idlis, with the advertisers saying that they have changed the shape of idlis after over 500 years. We asked a few foodies whether this change of shape would add to the enticement factor.

AGAINST
Comedian Praveen Kumar, who loves his South Indian fare, says that something like this could change the foundations of his Tamilian upbringing. He points out, “The idli is one of the foremost foods for us Tamilians and is a staple in our diet. It is as sacrosanct as the Taj Mahal. So changing the shape of the idli is like changing the shape of the Taj -unacceptable. In fact, culturally and colloquially , we have many references to the idli. If a person is a little rotund, we compare that person to an idli, because of its round shape. We also have references like the Khushbu idli, dedicated to the cine actress. The idli, in that sense, is a term for prosperity. Unless this is a move from someone for some greater good, like population control, I see no reason to change the shape. What next? Octagonal dosas? There are a lot more important things one could do than change the shape of the humble idli."

FOR
Food connoisseur Aslam Gafoor believes that reinvention is key in the culinary world and this move is in sync with that.“If one looks at the food scene in general, chefs are giving traditional dishes a twist. This is why we have interesting creations like the Chinese Bhel, for instance. The same applies to traditional food like the idli or dosa. We all know the idli to be round and white. But giving it a different shape or filling can add more flavour and textures, which can be palatable to interested diners. We've seen creations like the tricolour idli on Independence Day. Similarly, I recently had an idli that was layered with jackfruit; when I took a scoop of it, it was very interesting, and considering it was steamed, it was healthy too. While to the traditionalist, it is blasphemy to ruin an original, in the food space it is very welcome,“ says Aslam.