Idli & Dosa Batter:

• Parboiled rice

• Urad dal (black gram)

• Fenugreek seeds

• Water

• Salt

Vada:

• Urad dal

• Green chilies

• Ginger

• Curry leaves

• Salt

• Oil (for deep frying)

• Idli:

  • Low in fat: Steamed preparation ensures minimal fat content.

  • Gut-friendly: Fermentation enhances nutrient absorption and promotes healthy gut bacteria.

  • Gluten-free: Suitable for those with gluten sensitivities.

• Dosa:

  • Moderate in calories: Thin and crispy, providing a satisfying texture.

  • Versatile: Can be filled with various fillings like spiced potatoes for added nutrition

• Vada:

  • Protein-rich: Urad dal provides a good protein source.

  • Higher in fat: Deep-frying increases fat content; moderation is advised.

• Sambar & Chutney:

  • Nutrient-dense: Sambar offers vitamins and minerals from vegetables and lentils.

  • Healthy fats: Coconut chutney provides medium-chain triglycerides beneficial for energy.

The origins of Idli trace back to ancient India, with references in Tamil literature dating as early as 920 CE. Dosa is believed to have originated in the Udupi town of Karnataka, while Vada has been a part of South Indian cuisine for centuries, often associated with festivals and special occasions. Over time, this trio has become emblematic of South Indian culinary tradition, enjoyed across India and globally.