Idli or idly (/ɪdliː/ ( listen)) is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Idli is a light and fluffy steamed rice-cake. Dosa is a savory paper-thin crispy crepe. Although completely different in texture, these two can be made from the same batter. For best results, make idli from freshly fermented (preferably non-refrigerated) batter. After day 2, use the batter to make dosa or uttapam. Traditionally, idli preparation is as follows: i) rice and black gram were soaked separately, ii) after draining the water, rice and black gram were grind separately with occasional addition of water during grinding process, iii) the rice and black gram batters were then mixed together with addition of a little salt Idlis and coconut chutney commonly eaten in southern states are staple dishes of South India. Tamil Nadu is the most appropriate option. A dosa, also called dosai, dosey, dwashi or dosha is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. There’s no oil used. It’s also easier to prepare as compared to the rotis, which are another favorite breakfast dish in the country. Idlis are also easily digestible, which strengthens the point of them being very healthy breakfast choices. Idli is an excellent addition to heart-healthy nutrition since it is low in calories and fat. Fermented foods, such as idli, contain peptides that help bring down cholesterol and blood pressure. It is an anti-diabetic food containing antioxidant properties.