Dosa & Idli Mix

Dosa and idli are the breakfast of South India, both made from a batter of rice and urad dal that is soaked, ground and fermented overnight. Dosa is spread thin on a hot tawa and cooked until crisp and golden; idli is steamed in moulds into soft, spongy cakes; uttapam is a thick, pancake-style dosa topped with onion, tomato and chilli. In the UK, getting a batter to ferment in winter is a real challenge, which is why a good instant mix earns its place in the cupboard.

Rice-based mixes give the closest result to traditional dosa and idli. Rava mixes use semolina and need no fermentation at all: rava dosa is poured thin and lacy onto the tawa and becomes crisp and nutty, while rava idli, first made famous in Bangalore, is steamed with curd, cashews, mustard seed and curry leaves. Masala rava idli has spices already in the mix. Uttapam mix makes a thicker batter that holds toppings well.

Mix with water, or curd for idli, to the consistency on the pack, and rest for at least fifteen minutes. For crisp dosa, get the tawa properly hot, sprinkle a little water to test, then wipe with oil before each dosa. Browse related mixes under instant mixes, including upma and vada mix and rice mixes, and serve with sambar powder for sambar, idli podi and a coconut chutney.