The batter is made with best quality of rice, urad dhal and methi seeds which is soaked, grinded and let for natural fermented at right degree. The batter is high in protein and carbohydrate, which makes it an ideal food to start the day. It is one for the most favourite breakfast/dinner for any south Indian. It is one of the most inevitable dish in every hotel, served hot with variety of side dishes. We are proud and happy to present you with the some of the most preferred dishes made out of this fresh batter.
Idly is soft, steamed savory cake. They are steamed in “Idly Plates”. Since it is cooked 100 % without oil or direct contact with heated surface, it is healthy, light and easy digestible. Not just for grown ups but also an usual first preferred meal for babies over 6 months.
Dosa is made in a hot pan similar to that of French crepe. Dosa is crispy, golden brown in colour and tastes delicious. This is served in different shapes and sizes.
Uttapam can we termed as spicy and crispy pan cake “A thicker dosa” which is topped with different types of veggies like onion, tomato, capsicum, carrot, green chilli, sweet corn etc. which makes it even more healthier and tastier. For better taste prepare it with the batter older than 4 days.
Paniyaram are ball shaped dumplings, which is crispy outside and soft inside. This can be made both sweet or spicy. For better taste prepare it with the batter older than 4 days.
Cut open the pack and add salt if required. The batter is midly salted.
To make perfect idly and dosa , stir the batter well before use.
For Idly , just scoop the batter to idly plates.
For dosa , add some water to the batter. After dilution it cannot be used to make idlies.If you want the dosa to be sour, keep the pack outside the fridge for 5 to 6 hours and then make dosa.
For longer use , Always close the seal of the pack once used and refrigerate.