Idlis and dosas are popular South Indian choices. Idlis give off a homely, healthy vibe, while dosas, in all their variations and fillings, are a popular street food choice. But which is right for you in the mornings?
Let's begin with the batter first. Idli is made from a combination of soaked and ground rice and lentils, leading to soft and fluffy steamed rice cakes. Idli batter is thicker and scoopable.
Dosa is made out of fermented rice and lentil batter but is spread thin, creating a savoury pancake-like delicacy.
Taste-wise, idlis are light and fluffy, while dosas taste crispy. The light crunch of the browned papery Indian pancake versus the crumbling soft melty rice cake—which one wins?
One is spongy and the other is crispy. Both paired with sambar and chutney.
What about protein content? Each idli contains 2-3grams of protein, although the exact amount varies depending on the ingredients and recipe. That's not a lot, but it is low in fat and high in carbs and fibre. It can be a good source of energy prior to working out. It is light and easy to digest and is ideal for people with digestive issues.
A plain dosa typically contains between 2 to 3 grams of protein per piece. Masala dosas, which are stuffed with potatoes and other ingredients, can contain between 4-5 grams of protein. Rava dosas, made with semolina, usually have 3-4 grams of protein. There are many different varieties, from plain paper dosa and masala dosa to rava dosa and paneer dosa. Given its versatality, it definitely takes the edge over idli.
Dosas are higher in calories, with one dosa containing anywhere between 120-170 kcal, while idlis may have 30-60 calories.
Both are gluten-free options, and the batter for both can last up to 5 days. While idlis are slightly healthier given it has less oil and calories, the ideal breakfast choice depends on your needs, suitability and how much time you have to prepare either.