Nice to know you liked idli and dosa. I do too, and so do plenty of Indians. They are staples of the diet in south India, and at least dosa/dosai (particularly

Nice to know you liked idli and dosa. I do too, and so do plenty of Indians. They are staples of the diet in south India, and at least dosa/dosai (particularly masala dosa) has spread in popularity to many parts of the world. A few minor points: the chutney is not a pickle in the sense of not being a fermented item, it's made and eaten fresh, just some ingredients ground up together, maybe fried lightly or not. >mixing fermented rice and fermented dals Close, but not quite. The rice and (urad/udid) dal (black gram - not black chickpea, a different species), are wet-ground together and then left to ferment overnight or so. Then the same flour/batter is used to make either idli or dosa. I don't have scientific evidence but idli is likely healthy, so is dosa, due to the fermentation, and idli is nice and light, as you noticed. >I tried making it in my apartment but the fermentation failed a few times so I gave up. Try asking an Indian or South Asian friend or acquaintance for advice, or ask on the IndianFood reddit. Edit: Added Wikipedia links. https://en.wikipedia.org/wiki/Idli https://en.wikipedia.org/wiki/Idli https://en.wikipedia.org/wiki/Dosa https://en.wikipedia.org/wiki/Dosa https://en.wikipedia.org/wiki/Masala_dosa https://en.wikipedia.org/wiki/Masala_dosa