For quite some time now the branding of Idlis has been a subject of interest to me…both because I love branding and because I love Idlis. What started as a variation called Babai Hotel Idli sparked off a Guntur Idli…and then came Govind Bandi Idli, Laxman Bandi Idli, Ravi Bandi Idli…SVM Bandi Idli and so on…it was amazing to see how the new brands replaced the traditional brands like the Taj Mahal Idli, the Sarovar Idli, the Minerva…the Gayatri Bhavan Idli…

Strange, I used to think…a down to the earth Madrasi preparation had so many Andhra avataars. Naturally my thoughts also took me to a vacuum when it came to a Telangana brand of Idlis.

This morning, with the recent exposure to Idlis of various kinds…and cooking styles galore…and perhaps inspired by my friend Sanjay Thumma, the vahchef at Vah-re-Vah.com…I decided to concoct a very special, fiery Telangana Idli.

Ladies and Gentlemen…welcome to the birth of the TELANGANA Idli…

Where and how it all began…

On a frying pan / tawa, heat up substantial portions of unadulterated Amul Butter…spread it like you do while pouring a dosa…

when it begins to brown with the heat…the butter that is…pour in dollops of chilly garlic powder (yellipai kaaram as it is known in Telangana)…

Then liberally sprinkle finely chopped Tomatoes onto the pan…kothmeer/karvepaak is optional…

When you have a deep brown concoction taking a sticky shape…drop your pre-cooked Idlis on top…

Make sure the Idlis get a good old Telangana coating on both sides and then without the namby-pamby accompaniments like coconut chutney or whatever…just dig in…

and as your eyes start to tear…and your nose starts to run…and your tongue begins to burn…just smile towards the Gods above…and say JAI TELANGANA.