The top two grains consumed by indian's are rice and wheat, with rice topping the list.

The most intriguing thing to learn about food is always a food fact. If you’re a true foodie, you should know everything there is to know about your favourite cuisine. 

Indian’s converted this basic grain into a diverse range of sweet and savoury delicacies unlike any other culture on the planet. The simple dosa is a tribute to the people of this country's never-ending affection for rice.

Dosa is a crispy crepe cooked with fermented rice and lentil batter that is a favourite south indian breakfast. It's frequently put into a thin, crispy crepe and served with tomato chutney, sambar and coconut chutney on the side.

since the introduction of  eateries selling dosa variations, they have become extremely popular due to their addictively excellent taste. Masala dosa, set dosa, benne dosa, neer dosa, egg dosa, chicken dosa, schezwan masala and many other variations emerged. 
HOW TO MAKE DOSA BATTER: 

1.Separately soak the rice and dal for 3hours. 

2.first, grind the dal into a smooth paste with just enough water.

3.add just enough water to get the rice to grind into a smooth batter.

4.combine the two, season with salt, and ferment for 6-8 hours in a warm area in a large enough basin loosely cover.

5.whether you use good quality urad dall, you can raise the rice to four cups,  but it takes experience and practice to know if that’s the case, so start with these proportions.

6.To make the dosas, preheat the oven. pour enough water into the fermented batter to make it smooth and pourable. However, make sure the batter is‘nt too runny; it should  be thick. 

second most important dish is that light, fluffy and soft idly-steamed, south indian style lentil and rice cakes-are not only delicious, but they're also low in fat, high in protein, and extremely healthy.

If you enjoy fermented foods and are aware of the numerous health benefits they provide, you should try cooking idly, a five-ingredient dish that originated in south india and has since taken root in indian kitchens throughout the country and around the world. You can have any variety of idly with cocount chutney, mint chutney or tomato-garlic chutney, depending on your preference.

the people beyond indian's you must probably have try an idly in indian restaurant. A bowl of cocount chutney and sambar is good enough to have this food.

hope you like it “stay cool and healthy” with this dish.