Idly and dosa batter are both made from a fermented batter of rice and urad dal (black lentils), but they have slight variations in their proportions and sometimes in the type of rice used. Idli batter typically has a higher proportion of urad dal, resulting in a softer, fluffier texture, while dosa batter often contains more rice, contributing to its crispiness. Both are naturally fermented, which enhances their flavor and digestibility
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