
Rice and urad idli
Rice and urad idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Modern method
Rice and urad dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

The modern creator demonstration does not establish the earliest attestation or origin of this food.
Scaling: source batch only
Batter rise, bubbles, aroma, colour and texture are quality observations, not safety proof. The source does not establish measured fermentation temperature, pH or a safe storage time.
The creator does not establish this preparation’s geographic origin.
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Canada Tried and TestedInspiration
How to Make Perfect Idli & Dosa Batter (the science of fermentation)Source batch measurements
Soaking, grinding and fermentation stages
Cooking method and creator-stated endpoint