What specific component differentiates a crispy Dosa from an Idli, potentially making the Dosa heavier on a troubled stomach?
Answer
The dosa requires being spread thinly on a griddle and is almost always served with a generous amount of oil or ghee for crispness.
Although both idli and dosa share the same fermented batter foundation, their preparation methods diverge significantly regarding fat intake. To achieve the desired thinness and crisp texture on a griddle, a dosa preparation necessitates the addition of a substantial amount of fat, usually oil or ghee. This added lipid component constitutes a significant difference, transforming the dosa into a heavier meal compared to the nearly pure, fat-free steamed carbohydrate matrix that constitutes the idli.
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