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Ayurvedic Dravya · Fermented · — kcal / 100g

Fermented idli-dosa batter

Also known as: idli batter, dosa batter

Overnight fermentation predigests rice and urad — the steamed result (idli) is among the lightest ways to eat grain-legume together.

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Fermented idli-dosa batter — Ayurvedic Fermented & USDA Nutrition

Fermented idli-dosa batter — Rasa: Sour, Sweet · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Neutral (0) Kapha: Neutral (0)
Rasa (Six Tastes)
Sour, Sweet
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Light, Soft
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Varsha, Hemanta, Shishira · Morning, Midday

Classical Ayurvedic Profile & Preparation

Overnight fermentation predigests rice and urad — the steamed result (idli) is among the lightest ways to eat grain-legume together.

Traditional Preparation (Samskara)

Soak rice and urad dal separately, grind, ferment overnight; steam as idli (lightest) or griddle as dosa. Fresh, mildly sour batter is best — sharply sour batter aggravates pitta.

Classical Provenance: South Indian tradition.

Synergistic Combinations (Samyoga)

  • steamed as idli with sambar
  • with coconut chutney
  • ginger to balance the sour edge

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: amlapitta / acidity (over-fermented batter)
  • Contraindication: pitta excess (long-soured batter)

Verified USDA Nutrition Facts for Fermented idli-dosa batter

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (100g):

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