India, Dec. 19 -- Thattu Dosa comes from Kerala's traditional cooking culture, where fermented batters have been used for centuries to create filling and easy-to-digest breakfasts. The name "thattu" refers to the flat stone or pan traditionally used to make this dosa. Its thick texture and soft bite make it suitable for winter mornings, when the body prefers warm, fermented foods.

Fermentation has been part of South Indian food practices for over a thousand years. Rice and urad dal, the main ingredients in a Thattu Dosa recipe, undergo natural fermentation that improves nutrient absorption. According to research, this process helps break down complex carbohydrates and supports gut-friendly bacteria, making this dosa for gut health a prac...