Stone-grinding does what machines can't; it keeps the batter cool, preserving natural moisture, oils, and that authentic fermented flavor South India is famous for. We grind rice and urad dal the slow way, so the vitamins stay alive and the taste stays real.
Soft fluffy idlis or crispy golden dosas – just like home. Made fresh every day with rice & urad dal. Makes 20 idlis or 14 dosas per 1kg pack / for 500gm-Makes 10 idlis or 7 dosas per pack
About The Product
Made fresh every single day
Everyday, we soak, grind on stone chakki and ferment the traditional way. so you can cook a healthy, wholesome meal in under 5 minutes with no prep, no hassle.
From morning breakfast to evening snack
Steamed soft idlis for breakfast, paper-thin dosas for lunch, or quick uthappams for dinner. One batter does it all and the whole family asks for more.
What makes this batter truly special
(for 500gm pack) Convenient, easy-to-use pouch – scoop or pour directly
(for 1kg pack) Easy-pour nozzle with cap – no spoon, no mess, no spilling, or fridge odours
Ingredients
Rice + Urad Dal – classic ratio
Just a touch of fenugreek seeds and Himalayan pink salt
Slow natural fermentation – gives that light, spongy texture and gentle sourness
Nothing extra: no rice flour, no preservatives, no soda, no ready-mix powders
Who should have it
Families who miss real soft idlis and restaurant-style crispy dosas at home
Busy parents who want healthy South Indian breakfast without waking up at 4 am
Kids who love idli-dosa but need it quick and tasty
Seniors who want light, easy-to-digest meals
Anyone tired of hard idlis or rubbery dosas from store-bought packets
People who believe breakfast should be wholesome, not just fast
Nutrition Information (per serving – approx. 1 idli or small dosa)
Energy: 69 kcal – satisfying yet light
Protein: 0.87g – from urad dal, good for growing kids and adults
Carbohydrates: 14.6 g – natural energy that lasts
Dietary Fibre: 0.9 g – gentle on digestion
Total Fat: only 0.8 g – almost zero oil needed
Zero added sugar – perfect for all ages
Sodium: just 71 mg – heart-friendly
Natural probiotics from fermentation – keeps tummy happy
Hygienic nozzle pouch
Pour straight on tawa or idli mould, keep fresh longer in fridge without contamination
Soft idlis
that melt in the mouth, crispy dosas that crackle
Real overnight fermentation
no soda, no shortcuts
Goodness stays alive
because we stone-grind slowly
How to use
The easiest ways to use our batter
Prep the Pack
Bring the pack to room temperature.
Shake Well
Shake the pack well for an even mix.
Adjust Salt
Add salt as per taste.
For Idlis
Pour into the mould and steam.
For Dosas
Add a little water for consistency and spread thin on tawa for crispy dosas.
Rice
Himalayan Pink
Fenugreek Seeds
Urad Dal
TRADITIONALLY MADE
Stone-ground, the way it's
meant to be
- Retains natural oils and aroma due to slower, cooler grinding
- Preserves more nutrients by keeping vitamins and minerals intact
- Delivers authentic flavour by preserving batter's natural moisture
- Maintains coarse, even texture that supports fermentation and enhances cooking
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Customer Reviews
Anjali K.
12/15/2024
The quality and freshness are outstanding. You can truly taste the difference in every bite. This has become a staple in our home and I highly recommend it to anyone looking for premium, authentic products.
Rohan P.
12/10/2024
Exceptional product with great attention to detail. The packaging is beautiful and the product itself exceeded all my expectations. Will definitely be ordering again soon.
Frequently Asked Questions
Discover the answers to your frequently asked questions about our products and services.
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Can I use the same batter for idli and dosa ?
Yes, you can use the same batter for both. Idlis need the batter slightly thicker, while dosas need a little water added for a thinner, spreadable consistency, so adjust accordingly
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How do I know if the dosa batter has gone bad ?
The batter has gone bad if it smells overly sour, turns grey, or shows bubbles even when cold. A sharp alcoholic smell or separation of liquid are also signs to discard it.
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Who should avoid eating idli or dosa ?
People with severe acidity, yeast intolerance, or very high blood sugar spikes should avoid fermented batter. Those on strict low-carb diets may also limit idli/dosa due to their carb content.
