ಕನಕಪುರ ಕೋಟೆ ಇಡ್ಲಿ ಮನೆ 🏠 70 ವರ್ಷ ಹಳೆಯದು || famous kanakapura kote idly || ಬೈಕರ್ಸ್ ಗಳ hot ಸ್ಪಾಟ್

Kote Mane Idli in Karnataka’s Kanakapura city is modest yet timeless, where Ramachandra and his family make over 4,000 idlis on a wood fire every day, preserving a secret family recipe.
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Think of it this way: With just some fermented rice and black gram batter, most south Indian homes and eateries make idli. Some are not very exciting, fluffy or tasty, but still idli.
However, when this healthy breakfast option, or rather anytime snack, is steamed on wood fire at a humble food stall in Kanakapura, a bustling city 65km south of Bengaluru, the simple idli becomes a remarkable delight.
In a world perpetually swayed by shifting culinary trends, the Kote Mane Idli stall has woven a story of taste and tradition for more than half a century. It is a treasure trove of flavours, meticulously nurtured by the seasoned hands of 68-year-old Ramachandra.
The chronicle of Kote Mane Idli began long before the 1970s, when Ramachandra’s father Sheshappa set the wheels in motion. Upon completing his 10th grade, Ramachandra followed in his father’s footsteps, guided by a solemn commitment to preserve the essence of their idli heritage.
Ramachandra eventually took up the mantle of this beloved establishment on Agrahara road in 1972, shouldering the responsibility of its cherished legacy.