This ready-to-cook idly and dosa batter is crafted for busy homes that love authentic South Indian breakfasts without the hassle of soaking, grinding and fermenting. Made from carefully selected urad dal, rice, RO-purified water and the right amount of salt, it delivers soft idlis and crisp dosas every time. Ideal for families, bachelors and working professionals, the batter is hygienically prepared and fermented for perfect texture and flavour. Just pour, steam or spread on a hot tawa, and your meal is ready in minutes. Prepared and packed with care at flat no 831 f block MVV and MK siddarth nagar kurmannapalem AT MVV and MK park name S L LOGISTICS and INFRA.
Ready-to-cook, saves soaking and grinding time Made with RO-purified water for hygiene Soft idlis and crisp dosas every batch No added preservatives or artificial flavours Consistent fermentation for reliable texture Ideal for daily breakfast and dinner use
Shake the pack gently before opening. For idlis, lightly oil the idli plates, pour the batter up to three-quarters level and steam for 10–12 minutes on medium flame, then rest for 2 minutes before unmoulding. For dosas, add a little water if needed, heat a tawa, spread the batter thinly, drizzle oil and cook until golden and crisp. Keep unused batter refrigerated and use within recommended days.
Idly and dosa batter is traditionally made from a blend of rice and urad dal that has been soaked, ground and naturally fermented. In this product, the ingredients are RO-purified water, high-quality urad dal, rice and salt. This simple, clean recipe helps deliver soft idlis and crisp dosas with authentic homemade flavour.
Typically, idly and dosa batter stays fresh in the fridge for 3–4 days when stored properly. Always keep the pack sealed or covered, refrigerate immediately after opening and use a clean, dry spoon to avoid contamination. Slight sourness over time is normal and can actually enhance dosa taste.
Yes, you can use the same idly and dosa batter for both. For idlis, use the batter as is for soft, fluffy results. For dosas, you may add a little water to adjust to a pourable, spreadable consistency. This reduces effort and makes it convenient for varied meals using one product.
To get softer idlis from ready-made idly and dosa batter, ensure the batter is at room temperature before steaming, avoid over-mixing, and do not add too much water. Grease idli plates lightly, steam on medium flame, and let the idlis rest for a couple of minutes before removing to retain moisture.
No, this idly and dosa batter comes pre-fermented and is ready to use straight from the pack. You only need to bring it to room temperature before cooking for best results. Additional fermentation at home is not required, though in colder weather you can keep it out briefly to enhance sourness if desired.
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08:00 AM - 08:30 AM, Thursday, Nov 24, 2024
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