Batter - Multimillet IDLI DOSA (BLUE PACK, Stoneground, Sprouts OG)

Our stone-ground, cultured / sprouted Multi Millet idli dosa batter is great for those who want to enjoy soft idlis or crispy dosas, while ensuring it is also a 100% wholegrain diabetic friendly option.

This is the journey (in a nutshell) from farm to your table:

1.⁠ ⁠We procure Kodo, Barnyard, Little, Prose, Browntop and Foxtail millets directly from organic farmers or FPOs.

2.⁠ ⁠⁠We manually clean all the grains.

3.⁠ ⁠⁠We culture / sprout all the millets and legumes (black urad and green moong) for at least 24 hours (Hence, “SproutOG”)

4.⁠ ⁠⁠We grind them in slow stone grinders in a cold room (to ensure minimal heat).

5.⁠ ⁠⁠The batter is fermented, “pre-digesting” the simple sugars and starches.

6.⁠ ⁠⁠The slightly tart (and tasty) batter is then packed in aluminum lined pouches to maintain hygiene as well as slow down the fermentation.

7.⁠ ⁠⁠ Lastly, we freeze the batter overnight to convert the starches to resistant starch - making them even more gut and diabetic friendly.

Phew! 

Not sure how others make batters, but we think that’s a LOT of work, and your grandmothers will approve!

Ingredients: Millets (Browntop, Kodo, Barnyard, Little, Proso, Foxtail), Black Urad, Green Moong, Methi, Pink Salt.

This pack has enough batter to make approximately 20 idlis / 15 dosas

Shelf Life: 5 days under refrigeration

Storage Instructions: Please keep refrigerated

Packed in virgin plastic BPA-free reusable and recyclable tamper-evident tubs. 

Instructions for use: Lightly mix, but do not let out all the air bubbles (this is what makes fluffy idlis and dosas). Gently spoon it in a greased Idli plate / on a hot lightly oiled Dosa tava. Steam the idlis and remove carefully / grill the dosas with a little oil. Dip it in hot sambar or chutney. Take a bite. Burn roof of mouth. Wait for it to cool. Continue eating normally.

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