Hermann
Just like Idli and Dosa, Uttapam is made from a fermented batter of rice and lentils (urad dal). However, rather than steamed in trays or spread out thinly in a pan, it is fried into a thick, fluffy pancake and topped with aromatics like onion, chillis, tomatoes and coriander.
Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.
Besan is the Hindi word for gram flour (chickpea flour) and Chilla translates to pancake. It’s a popular North Indian breakfast, but it makes for a protein-rich, gluten-free and quick meal at any time of the day.
Bircher Müsli was introduced around 1900 by the Swiss physician Bircher-Benner. Back then, he served the Müsli as an easily digestible dinner to treat patients at his hospital in Zürich. Originally, it consisted of apples, nuts, oats, lemon juice and condensed milk.