So, what all can you make with the idli-dosa batter?
1. Idli: famous, fluffy, soft, nobody needs an introduction to this one.
2. Dosai: Thin roast that takes you to heaven, and I haven't met a single person from India who actually didn't know about dosas. Also, we call it dosai.
3. Kuzhi Paniyaram: This dish has a sort of flat base and a deep, semi circular shape on top. The flat side is soft while the rounded side is roasted. This is one of the tastiest dishes that you can make with idli-dosa batter when you want a change, or if there is left-over batter.
4. Uttappam: This is not as thin as dosa. It is much thicker, smaller, and softer instead of the crisp dosas. Top these uttappams with onions, tomatoes, and some coriander leaves- it's just yummy!
5. Idli Upma (or Podi Idlis/Fried Idlis): Do you want idlis but in a spicier, tastier form? Or do you have left over idlis that have gone a little cold? Idli upma is the dish to go to! The left-over idlis suddenly turn into something that people will crave for! In this, we break the idlis into small pieces, or grind them like a powder- add podis, add some spices, get creative and make it tasty! You can also add tomatoes and onions, and give it all nice fry with the idlis. I just love this one!
Looks like it's not just a cherry on the cake, rather cherries. I have listed some common ones that you can do just with the plain dosa batter without any modifications. These are not even including the infinite sub-types of dosas that you can make with the batter- masala dosa, mysore masala dosa, paneer dosa, ghee roast, and once again it can be as creative as you can get. My college once served us noodles dosa, and it wasn't bad at all. Idlis also give you a wide range: podi idlis, rasam idli, sambar idli, curd idlis, and mini idlis. Do a little bit of research, and with some slight additions and modifications to the batter, you can do much more with it! They are all absolutely tasty in their own way!
Like my mom says: Idli-dosa batter is the saviour. You get taste, you get variety, and you have an all-in-one batter.
I bet I got you hungry, why don't you try one of these next time? And, those (mostly South Indians, I'm guessing) who have these dishes as a staple part of your life- is there anything more you make with idli-dosa batter, or any particular favourites? Let us know in the comments!
Also, do you know why molagapodi is called gunpowder in English?!