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For most of us, dosa and spongy idli is a special treat. Dosa is an impossibly sour, buttery, crispy, deliciousness that can only be created in the kitchens of the elusive dosa chef. And Idli is a wonderfully spongy, soft, and fragrant rice cake that magically enhances the flavor of any curry it’s dipped in. But in South India, dosas and idlis are sown into the fabric of everyday life. They are made on the carts of street vendors, in the finest South Indian restaurants, and in Ama’s (Mom’s) or Paatti’s (Grandma’s) kitchens. Anywhere that has a warm place, a little water, and some rice and urad dal can ferment this life giving and inspiring creations! Today, I will show you how to make soft idli and crispy dosa from a simple idli dosa batter recipe.

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