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Idli and Dosa in Chennai

Idli and Dosa is the most famous and lip smacking dish of Chennai, the capital city of Tamil Nadu. This dish is famous not only in India but throughout the world.

About Chennai Cuisine:

Tamil Nadu is known for Chettinad cuisine, one of the oiliest, spiciest and aromatic foods in India. One of the reasons why South Indian cuisine, Idli and Dosa, is popular among its masses is the due to the geographical and cultural influence.

Idli and Dosa in Chennai

The weather is generally hot and humid and since it’s a coastal states, rainfall is abundant and hence the supply of fresh fruits, rice and vegetables. It is home to a potpourri of vegetarian as well as non-vegetarian cuisines.

Idli and Dosa in Chennai:

Idli and Dosa is one dish which is loved by all and sundry. In fact, they are the most preferred breakfast for the people in Chennai. Made from the batter of rice and lentils, these dishes are usually served with pickle, tomato or coconut chutney and sambhar.

About Idli and Dosa:

Making of idli is not a new tradition but an old one. Idli was well known in India by early as 700 CE. However, back then it was made with a different process. 

According to some records, it was earlier made only of fermented black lentil or by soaking black gram in butter milk, then grounding it to paste and mixing it with clear water of curd and spices.

Rice was not used in making of idli until sometime in the 17th century. The use of rice began much latter once it was known that it helped in speeding up the fermentation process. T

According to literature, Dosa were already known in ancient Tamil country around 1st century AD. Some writers also suggested that Dosa was originated in Udupi, Karnataka.

Ingredients for Idli and Dosa:

The batter of idli and dosa usually requires correct and accurate measurements, else the dish will be spoiled. Fermentation is the key for making the perfect idlis and dosa. 

Rice and black lentil has to be taken in a proportion of 2:1. They have to be washed, soaked for few hours and then grinded into paste along with some fenugreek seeds.

Ingredients to make Idli and Dosa

Salt has to be added in the batter before setting it aside in a warm place overnight for fermenting. One can find many variations in idli such as button idli, tatte idli, sanna and rava idli. In dosa too there are many variations such as masala dosa, rava dosa, onion dosa, neer dosa, paneer dosa, family roast, paper dosa and many more.

Nutritional benefits of Idli and Dosa:

This common breakfast and street food has some nutritional benefits also. They are rich in carbohydrates and protein, contains no sugar or saturated fats and is gluten free. The fermentation process increased the content of vitamin B and vitamin C in the batter.

Nutritional Values of Idli and Dosa

Easy to make and due to its nutritional benefits no wonder Idli and Dosa is the favorite dish of many people and will be available at most of the restaurants in Chennai.

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