5 street breakfasts made with fermented rice batter you'll love
What's the story
Fermented rice batters are a staple in many street breakfasts around the world. These batters, which are prepared with rice and sometimes lentils, are fermented to enhance their flavor and nutritional value. They are versatile, can be made into different dishes, and are loved by many for their unique taste. Here are five popular street breakfasts made from fermented rice batters.
Dish 1
Idli: A South Indian favorite
Idli is a popular South Indian breakfast made from fermented rice batter. The batter is steamed in small molds to make soft, fluffy cakes. Idlis are usually served with coconut chutney and sambar, making them a delicious and healthy meal. They are low in calories and high in carbohydrates, making them an ideal choice for a light morning meal.
Dish 2
Dosa: Crispy delight
Dosa is another famous South Indian dish made from fermented rice batter. Unlike idli, dosa is thin and crispy, similar to a crepe. The batter is spread on a hot griddle and cooked until golden brown. Dosas can be filled with spiced potatoes or served plain with chutneys and sambar. They offer a delightful combination of texture and flavor.
Dish 3
Appam: Kerala's specialty
Appam is a traditional Kerala breakfast made from fermented rice batter mixed with coconut milk. The batter is cooked in round pans with sloped sides, giving appams their characteristic bowl-like shape. Soft in the center and crispy on the edges, appams are usually paired with vegetable stews or sweetened coconut milk for added flavor.
Dish 4
Paniyaram: Bite-sized treats
Paniyaram is bite-sized snacks made from leftover dosa or idli batter that is fermented further before cooking in special pans with small depressions similar to muffin tins. These treats can be savory or sweet, depending on the ingredients added, such as onions or jaggery, before frying them until golden brown on both sides.
Dish 5
Neer dosa: Light and fluffy
Neer dosa hails from coastal Karnataka, where it is prepared using thinly ground fermented rice batter mixed with water, resulting in a watery consistency. This makes it super easy to spread out evenly across hot griddles. The end product is light, fluffy, almost translucent pancakes that go well with various chutneys, curries, and even honey, depending on personal preference.