Regular Idly/Dosa batter is a simple mixture made from soaked rice and urad dal (split black gram), which is ground into a smooth paste and then fermented. The fermentation process gives the batter a slight tangy flavor and a light, airy texture, making it ideal for making both idlies (steamed rice cakes) and dosas (crispy pancakes). The batter is typically thicker for idly and thinner for dosa, resulting in soft idlies and crisp, golden-brown dosas when cooked. It is a staple in South Indian cuisine and is often served with chutneys and sambar for a complete meal.38
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