Idli vs Dosa — Which Breakfast Is Better for You? Find Out

When it comes to breakfast in South Indian homes, idli and dosa come to mind. Though made from similar batter, their health effects differ due to preparation. Experts say while dosa wins on taste, steamed idli scores higher on health. So let's see which is better.       

Idli can be considered a complete food. Since it's only steamed, its fat content is very low, making it great for those with heart issues and BP. Fermenting the batter boosts natural probiotics, which help digestion. Idli has a lower glycemic index than dosa, helping diabetics manage their sugar levels. 

Many think dosa is just for taste, but it has benefits if eaten wisely. It keeps you full, reducing cravings. Adding veggies like carrots or paneer provides fiber and protein. The carbs in dosa act as fuel for those under stress or needing energy before fasting.    

Calorie counting is key for weight loss, and idli is the clear winner here. A medium idli has just 39-45 calories and needs no oil. A plain dosa has 120-150 calories, with oil or ghee adding fat. For weight loss, three idlis have fewer calories than one dosa.    

Protein and fiber are vital for weight loss. Pesarattu has more protein and fewer carbs than a regular dosa, making it a great choice. Ragi and oats idli are rich in fiber and calcium, keeping you full longer and helping reduce belly fat.       

If you're on a strict diet and want to cut calories, idli should be your first choice. If you can't give up dosa, cook it on a non-stick pan with less oil or choose a protein-rich version like pesarattu. Whether it's idli or dosa, pair it with high-protein sambar and dal chutney for complete nutrition.