According to a study, Current Science by scientists of the Indian Institute of Horticultural Research, it has been proved that people who consume Idli, Dosa have good zinc and iron count. Reportedly, among the vegetarian population in India, South Indians’ zinc and iron contents are better, and our favourite Idli, Dosa get the credits for the same. The involvement of fermentation process is the reason for the abundant availability of the minerals in idli, dosa.
(Picture credit: Chitra's cook book)
