Kudavazhai is an excellent choice for fermentation. When soaked and ground with urad dal (black gram), it produces a nutritious batter for soft, wholesome Idly and crispy Dosa/Pancakes. Both savory Ven Pongal (often with moong dal and tempered with ghee) and sweet Sakkarai Pongal can be prepared. The rice's firm texture holds up well to the mushy consistency required for Pongal.