Idli & Dosa Batter
Fresh Batter
Ground the morning it reaches you. Rises on its own. No soda.
Rice and urad dal, soaked and ground fresh the day it reaches you. It rises on its own — no soda, no preservatives, nothing added for colour. One batter does both jobs: thick from the tub for idlis, loosened with a little water for dosas.
- Rice and urad dal onlySoaked and stone-ground the same day it is delivered
- Naturally fermentedIt rises on its own — nothing added to force it
- One batter, both jobsThick from the tub for idlis, loosened with water for dosas
- Made to order
- Zero preservatives
- Hygienically packed
Ground the morning it goes out, so it needs notice. A kilo or two on the day is usually fine. Up to fifty kilos with twenty-four hours' notice — send that through the bulk order page and we agree the rate on WhatsApp. Keep it refrigerated and use it within two to three days.
Bulk order →HOW TO USE
Our batter is delivered fresh, not sealed in a pouch, so it behaves like batter you ground at home. It has already risen once — the whole job is not to knock the air back out of it.
- STEP 01
Refrigerate it as soon as it arrives, and use it within two to three days. It keeps rising slowly in the cold, which is what you want.
- STEP 02
Take out what you need 20 to 30 minutes before cooking. Batter straight from the fridge steams into heavy idlis.
- STEP 03
Stir once, slowly, with a ladle — fold it, do not beat it. Add salt to taste at this point if you want it. The air already in there is what makes an idli rise.
- STEP 04
For idlis, grease the moulds and fill each about three-quarters full. Steam on a medium flame for 10 to 12 minutes and leave the lid alone while it cooks.
- STEP 05
For dosas, loosen a portion with a little water until it pours in a smooth ribbon. Once thinned it will not make idlis, so only thin what you are about to cook.
- STEP 06
Heat the tawa until a drop of water skitters and vanishes, rub it with a cut onion dipped in oil, then pour and spread outward from the centre in one go.
- STEP 07
Serve hot, straight off the pan, with chutney or sambar.
Flat idlis almost always mean the batter was too cold or stirred too hard. Both take the air out, and the air is the whole point.