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A Popular South Indian Breakfast Recipe - Idli with Chutney

Updated on December 30, 2017
Venkatachari M profile image

Venkat is experienced in cooking since his mother's demise in 1966 and cooks Indian cuisines better. He uses healthy, easy ways in doing so.

What is Idli Recipe?

During your visits to South Indian restaurants, especially at morning times, you might have come across most people eating some white round objects served in a tiffin plate along with some small bowls containing chutney and/or sambar.

These white rounded pieces are known as idlis and they constitute the most popular south Indian breakfast recipe.

The Idli is made up of boiled rice flour ( rough flour) mixed with black gram batter and cooked in steam. So they are very healthy and soft to eat.This recipe is so much popular and consumed daily, very often, because of this healthiness and easy to digest factor.

Further, with the addition of chutney or sambar, its taste becomes superb, lucrative and spicy. The cost of it is very affordable which further contributes to its popularity.

Right now, I shall deal with the preparation of Idli recipe and its side dish with full step-by-step instructions for Idli and then for Chutney.

Idli with Chutney

Idli (topped with cow ghee) served with Chutney in the tiffin plate
Idli (topped with cow ghee) served with Chutney in the tiffin plate | Source

Ingredients for Preparing Idli

Ingredient
Quantity
Description
Black gram
150 grams
Dehulled (white)
Idli Rawa
300 grams
sold in markets as idli rawa (rough flour)
salt
one teaspoonful (flat)
refined iodized powder
water
350 ml
150 ml for grinding and 200 ml for mixing
The above quantities are for making 24 idlis (6 serves)
Dehulled (white) black gram 150 gram to be soaked for Idli
Dehulled (white) black gram 150 gram to be soaked for Idli | Source
Idli Rava measured of 300 grams
Idli Rava measured of 300 grams | Source

Step-By-Step instructions for Preparing Idli

  • Soak the black gram (known as urad dal in Hindi, minappappu in Telugu) in a bowl with water in the previous evening itself. Allow it to soak for at least 4 hours.
  • Before going to sleep, wash the black gram and remove the water. Put the grams into your grinder jar. Add water for grinding so that the water levels to the grams in the jar and the black gram completely immerse into the water. Normally for 150 grams of soaked black grams, the water required for grinding it is 150 ml. The water is to be added in parts to avoid spilling out while grinding. Grind it for 30 to 40 seconds and remove the jar after unplugging.
  • Now, take a big bowl and measure 300 grams of idli rava into it and add water to it so that it gets wet. It will require 200 ml. of water. Then add the above ground paste of black gram to it and a teaspoonful of salt and mix them all thoroughly with your hand and leave it for the entire night placing a lid on it.
  • Next morning, when you are ready to prepare the breakfast, take the idli cooker and remove the frame from it. Fill water in it until it reaches to more than half of the mark indicated at the bottom of the vessel so that water does not touch the idli frame plates while boiling and spoil your recipe.
  • Apply some oil or ghee to the idli plates before putting the idli paste into it.
  • Then place the idli mix/paste into the places provided in each plate of the idli frame and spread it evenly so that it does not touch each other or spill down into the vessel.
  • Now, put the plates one upon another on to the frame so that the holes for the passing of steam are not aligned with holes of upper plate as shown in the image below. Then place the frame of plates into the cooker container and close the lid.
  • Light the stove and place the idli cooker on it and let it cook for 12 to 13 minutes. The whistles may be coming continuously but it will take full 12 minutes to get cooked well.
  • In the meantime, you can prepare your chutney or do any other work.
  • After 12-13 minutes, remove the cooker from flame and allow it to set for one or two minutes.
  • Next, remove the plates from the idli cooker and keep each plate separately for one minute so that they can be easily removed from the frame plates with hand or spoon.
  • Remove the idlis, each piece separately, from the frame and keep them in a hot box or serve immediately in tiffin plates along with the side dish if people are ready to eat. You can apply some ghee over the idlis for taste and energy.

Cook Time for Idlis

PREPARATION TIME
COOK TIME
READY IN
Soaking time (4 hours) and time involved in keeping the idly mix to set for whole night or for at least another four hours at any day time not to be counted as preparation time. So preparation time is 1 minute for grinding and another 3, 4 minutes for mixing and 5 minutes for spreading in idli frame plates= total 10 minutes
maximum 15 minutes
25 minutes
 
 
 
 
 
 
To serve six persons 4 idlis each
Black gram ready for grinding with water added
Black gram ready for grinding with water added | Source
Idli plates with oil to be applied and idli mixture kept ready for preparation
Idli plates with oil to be applied and idli mixture kept ready for preparation | Source
Idli plate filled with idli mix
Idli plate filled with idli mix | Source
Idli frame ready for putting into idli cooker
Idli frame ready for putting into idli cooker | Source

Idli Chutney Facts

This idli chutney is very simple to prepare and the cheapest one like the idli.

It is prepared with fried chickpea or Bengal gram flour by adding green chili, ginger, and salt with a little-diluted curd. People add coconut and other ingredients also for taste and increasing the quantity.

I am elaborating the whole procedure below with step-by-step instructions.

Ingredients Required for "Chutney"

Ingredient
quantity
description
Fried Bengal gram (split)
100 grams
dry fried grams dehulled (packets available in markets)
coconut
25 grams
cut into small pieces
green chillies
two
cut each into 2, 3 pieces
salt
one small spoon (flat)
iodized salt
a bit of ginger
small piece (equal to 1/4 chilly)
raw root (not dried)
turmeric powder
a little bit (say 1/8 tea spoon)
for colour and taste
water
100 ml
for grinding
curd
one or two table spoons
for taste (optional)
These quantities are for six persons or serves

Rate this recipe with your experience

4 stars from 2 ratings of Idly with Chutney
Bengal gram, coconut, green chillies and a piece of ginger for making chutney
Bengal gram, coconut, green chillies and a piece of ginger for making chutney | Source

Chutney Preparation Step-By-Step Instructions

  1. Cut the coconut into small pieces for grinding.
  2. Cut chilies into pieces by making 3 to 4 pieces of each chilly.
  3. Make ginger also into small pieces.
  4. Take the grinder jar and put all the above pieces into it.
  5. Add split Bengal gram also into the jar. (If fried gram is not available at your place, you may buy the raw (but split) Bengal gram and dry fry it in your pan until its color changes slightly to a bit reddish and use it. It may consume a little bit extra water to grind. But it is also as tasty as the fried gram.
  6. Put one teaspoonful of salt into it and a little bit of turmeric for color and flavor.
  7. Add some water, say 20 to 30 ml and grind for 5 seconds. Then add some more water of same quantity and grind again for 8 to 10 seconds. Again add the balance water out of 100 ml and grind for another 5 seconds. The chutney will be ready now.
  8. Remove the chutney from the grinder into a bowl and you may add some curd with water to it for a better taste.
  9. You can top it with some mustard seeds(big) and a little bit of asafoetida both fried in a little bit of oil for better flavor.
  10. Now, you can serve this chutney along with the idlis in the tiffin plates as shown above.

Cook Time for Chutney

Prep time: 10 min
Ready in: 10 min
Yields: serves six people
Chutney before topping after mixing curd
Chutney before topping after mixing curd | Source
chutney ready for serve after topping
chutney ready for serve after topping | Source

Precautions to be Taken While Preparing Idli

  1. Be careful to see that Idli mix does not become too liquid. The above-mentioned quantities of water are carefully given after practical experience. But sometimes, water consumption changes according to the quality of the gram seeds and rice flour. So always maintain a plus point by adding a little bit less water while grinding or mixing the idli mix. You can add extra water at the time of preparation also if it is too thick for spreading in the cooking plates.
  2. Take care while adding water to the idli cooking vessel for steam. Even though the manufacturers mark the borders for keeping water levels on the cooker vessels, it is wise to keep the water level only within 2/3 of the marking line.
  3. Turn off the stove or flame within 15 minutes of the cooking time for idlis to get them soft and to avoid burning in some rare cases.
  4. Chutney can be either dry/ solid or liquid according to your tastes. Solid chutney may be uncomfortable while eating as the idlis are also dry and your mouth may get dry. So a little bit soft and liquid is preferable as per my experiences.
  5. Always serve idlis warm. Cold idlis lose their taste and deter your enjoyment.
  6. If the idli mix or chutney is in excess of your requirement, you may adjust the quantities or you can put the extra quantity in the fridge to be used by next day.

Comments

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    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      10 months ago from Hyderabad, India

      Nice to know it. That's why I provided very simple, easy to understand instructions for preparing the recipe so that even a child can do it.

    • aesta1 profile image

      Mary Norton 

      10 months ago from Ontario, Canada

      My husband likes this very much. I am sure with this recipe, he can make it.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      15 months ago from Hyderabad, India

      True. Most places nowadays offer different regions' dishes to lure people to earn money. But they lack the natural tastes.

      Thanks for your nice observation.

    • hiya-writer profile image

      Sudipa 

      15 months ago from India

      Ah..idly has always been my favorite. In Kolkata we do not get that authentic Idly taste. It somehow has a Kolkata flavour in it.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      16 months ago from Hyderabad, India

      Yes, definitely, if you can procure that idli cooker with stand in it. The cooking vessel and the stand are available separately in markets. I think Amazon can provide it for you.

      Thanks for your nice comment.

    • Jackie Lynnley profile image

      Jackie Lynnley 

      16 months ago from The Beautiful South

      This sound delicious and so good to learn to cook foods from other cultures. Very good instructions I think I can follow. Thank you!

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      22 months ago from Hyderabad, India

      Thank you for this appreciating comment. You should try it immediately if available at your place. I hope all continental hotels and restaurants provide this dish.

    • Coffeequeeen profile image

      Louise Powles 

      22 months ago from Norfolk, England

      I really do enjoy eating Indian food, and this looks delicious. Thankyou for sharing your recipe.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      2 years ago from Hyderabad, India

      Thanks for the visit and nice comment, Rajan.

    • rajan jolly profile image

      Rajan Singh Jolly 

      2 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Thanks for sharing this authentic South Indian cuisine. The instructions are clear and detailed.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Thanks for the visit and comment.

    • 10000001 profile image

      madugundu krishna 

      3 years ago from Yemmiganur

      good for health- recipe

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Glad to see your comment. Thanks for the visit and nice comment and sharing.

    • PegCole17 profile image

      Peg Cole 

      3 years ago from Dallas, Texas

      Lovely photos and great instructions for preparing this healthy breakfast. Thank you so much for sharing your method and expertise. Voted up and sharing this recipe.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Thanks for commenting again. It's really great that we are blessed with these wonderful healthy idlis since generations back.

    • georgescifo profile image

      georgescifo 

      3 years ago from India

      Yes...cooking idli is one of the most easiest thing out there and we can due other works simultaneously while it gets cooked. Really an ideal breakfast to have..

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Yes, you are right. Dosa is also very great and others are there like Upma, Uthappam, Vada. But, presently, we are having idli because it is simple to cook and you can do other work while it gets cooked. That is also an advantage besides its health factor.

    • georgescifo profile image

      georgescifo 

      3 years ago from India

      That really sounds interesting. Actually in the remaining days we prepare dosa or other similar recipes for breakfast. Actually Idly and dosa seems to be two of the most healthy breakfast menu available in India.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Hi, thanks for visiting and commenting. Your habit is just like ours. We have it almost six , seven days in the week as our breakfast. Only rarely do we prepare anything else as breakfast.

    • georgescifo profile image

      georgescifo 

      3 years ago from India

      Idly, Chutney and Sambar is one of my favorite breakfast dish and we usually have this at home for breakfast at least 3-4 days in a week. Thanks for sharing this wonderful hub on Idli and Chutney.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Thank you for your visit and nice comment, Patricia. I am overjoyed with your deciding to give a try to it and also to taste it at a restaurant before giving a try. I hope you will definitely like it.

      My best wishes to you.

    • pstraubie48 profile image

      Patricia Scott 

      3 years ago from sunny Florida

      Wow that is quite a bit of instruction ...I would definitely give this a try during times when I was not rushed as I would wish to follow your directions carefully.

      thank you for the detailed explanation. I will also like to try this in an Indian restaurant.

      Pinned

      Angels are on the way to you this afternoon ps

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Thank you Rosa, for visiting my hub and leaving a comment.

    • profile image

      Rosa 

      3 years ago

      That's really shewrd! Good to see the logic set out so well.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Oh, Peach Purple! Parata is something different. It is made of wheat flour and on a pan baking both sides with oil. This one is idli prepared with a mixture of rice and blackgram pulses batter and is prepared in a idli cooker. Both are so much different.

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      Oh this is called idli, al the time called it soft roti prata

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Thanks Jasmeet, for your visit and comment. I hope you will like it definitely when you try it.

    • Jasmeetk profile image

      Jasmeet Kaur 

      3 years ago from India

      Personally, I love idli sambar. Never tried it with just chutney. Will try it this time. Thanks for sharing your recipe.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Hi, Kannan. Thanks for your great information. It is really a very great healthy and nutritious breakfast for all our South Indians, especially.

      Thanks for your visit and nice comment.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Hi, Kannan. Thanks for your great information. It is really a very great healthy and nutritious breakfast for all our South Indians, especially.

      Thanks for your visit and nice comment.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Hi, Kannan. Thanks for your great information. It is really a very great healthy and nutritious breakfast for all our South Indians, especially.

      Thanks for your visit and nice comment.

    • kannanwrites profile image

      Kannan Reddy 

      3 years ago from Mumbai

      Nice and clear instructions with good photos here. Yes, it's a regular staple for us.

      One more small information that I'd like to share is that in a recent India wide survey by Kellogg's (themselves a breakfast maker) Idli and Sambar was voted as the most nutritious Indian breakfast.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      It is regular breakfast item. 80% of us take this daily as breakfast as it is very healthy and easy to prepare and not so costly also.

      It is not simply rice. It contains split, hulled black gram ( a kind of beans) and rice mix.

      Thanks for your visit and comment.

    • athulnair profile image

      athulnair 

      4 years ago from India

      Regular food of South Indians. It is like compressed rice :D

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      You are right for dieting persons or people with weak digestion. But it can be okay for normal, lean and active people and especially for growing children. So, I suggested this as an additive. Anyhow, it is good that you pointed it out for our viewers. Thank you for it.

    • Ahdilarum profile image

      Ahdilarum 

      4 years ago

      I think that adding this much ghee to idly is not advisable or healthy. Good recipe with original images.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Hi, it is great that you love it. Thanks for your visit and comment.

    • AliciaC profile image

      Linda Crampton 

      4 years ago from British Columbia, Canada

      I love learning about foods that are popular in other countries and cultures. Thank you for sharing the recipes and information. I've learned some new facts about food by reading your hub!

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      It is great to know that you like it so much. Thank you for visiting.

    • Rehan Ahmad profile image

      Rehan Ahmad 

      4 years ago from United States

      I never miss the chance to have Idli, especially with small bowl of Sambhar.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Thanks Sunil, for your visit and comments. It is really a very healthy food and very easy to prepare also. You can keep the batter for two days in fridge. I daily prepare idli as breakfast and grind once in two days.

    • sunilkunnoth2012 profile image

      Sunil Kumar Kunnoth 

      4 years ago from Calicut (Kozhikode, South India)

      It is a wonderful article with an even wonderful topic. Idly is delicious, healthy and contains lot of nutritional values. These facts have been well established by some researches even by US scientists and they claim that Idly is the most apt and safest item for breakfast. You have written so well about Idly. I hope you write more on our other South Indian foods like Masala Dosai, Oothappam, etc. Thank you for promoting the popular South Indian dishes among the global readers.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Thank you for your compliments.

    • cheeluarv profile image

      cheeluarv 

      4 years ago from INDIA

      Well written recipe for Idli and chutney with good photos and clear steps.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      You are welcome, Sir. And thank you for commenting.

    • ARUN KANTI profile image

      ARUN KANTI CHATTERJEE 

      4 years ago from KOLKATA

      South Indian dishes are very popular all over India.They are tasty yet good for health. Thank you very much for a nice hub well presented.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      I am glad to know that you enjoy it. You are welcome and hope you will soon taste them.

    • billybuc profile image

      Bill Holland 

      4 years ago from Olympia, WA

      I enjoy learning about new cultures and cuisine. Thank you for this information.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Glad to know you like them so deeply. I am confident you and your cousin will enjoy them much. Thanks for sharing with your friends.

    • PurvisBobbi44 profile image

      PurvisBobbi44 

      4 years ago from Florida

      Hi,

      Your recipes look so delicious and I can honestly say I have never tasted this before. It is so wonderful we learn so much from each other.

      My cousin loves to try new recipes I will tell her about this one. I am sharing this with my Hub friends.

      Thanks,

      Bobbi Purvis

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Thank you Vvitta! It is very healthy and good for health recipe.

    • Vvitta profile image

      Kalaichelvi Panchalingam 

      4 years ago from PETALING JAYA

      We love this in Malaysia too. Non fattening and delicious.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Thank you Rebecca. I am confident that you will love it very much, only if you can strain a little.

    • rebeccamealey profile image

      Rebecca Mealey 

      4 years ago from Northeastern Georgia, USA

      I'll bet this makes quite a tasty breakfast! And your photos and instructions are nice and clear!

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      4 years ago from Hyderabad, India

      Glad to know you like it. Thanks for tweeting

    • choosetolive profile image

      Ravi and Swastha 

      4 years ago from London, Canada

      Looks so yummy. Good recipe ! I have tweeted your hubpage.

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