ADITHYA Restaurant (Indian), Shop 1/ Rear of 78 Junction Street, Near Greater Bank, Nowra

Reviews

• namith nakul

  23.09.2018
  ★ ★ ★ ★ ★
  Two dishes that South India is most famous for are the delightful and naturally gluten free snacks idli and dosa. Both snacks are made of rice and urad dal lentils that have been ground and fermented into a batter. When thinned, it is used for dosa, a thin and crispy rice crepe made on a large hot skillet, usually seasoned with oil or ghee, clarified butter. Potential for CC is high if the restaurant also makes Rava Dosa, the same batter with semolina wheat added, on the same surface. A thicker batter is used for idli, round rice disks that are steamed and then eaten with chutney and sambar soup. These are ideal hangover, food-poisoning, or gluten-recovery food, as they are very bland and easy on the stomach. Idli are steamed in metal molds that should be washed between batches, so this dish should be safer than dosa even if rava idli are prepared with the same molds. Also the idli should not contain (much) oil or ghee, although the mold MAY be oiled. Uttapam is another similar gluten-free bread that is made from the same ingredients but cooked into a flat pancake, usually with vegetable toppings.

Photos