FreshIdli & Dosa Batter
Fermented to perfection — 1L
Ready-to-cook idli and dosa batter, made fresh in small batches in Ireland. No preservatives — add salt to taste, then steam or crisp.
- Fresh fermented batter
- Ready to cook
- Small-batch made in Ireland
€5.20
1000g
How to prepare
- 1
Remove from refrigeration and let the batter come to room temperature (about 30 minutes).
- 2
Stir gently and add salt to taste.
- 3
For idli: grease moulds, pour batter, and steam 10–12 minutes until fluffy.
- 4
For dosa: thin the batter slightly if needed, spread on a hot tawa, drizzle oil, and cook until crisp.
How to store
Keep refrigerated at all times. Use within 5–7 days of opening. Do not freeze after fermentation.
Ingredients
Rice, lentils, fenugreek seeds, water
The backstory
Proper idli and dosa batter is a ritual — rice and lentils soaked, ground, and fermented until the batter rises with life. Ours is made fresh in small batches in Ireland, with no preservatives. Add salt to taste, then steam fluffy idlis or crisp golden dosas the way weekend mornings were meant to feel.
When we say clean, we mean it
Perfect with
- Spicy Onion Chutney
- Green Mint Chutney
- Garlic Chutney
- Sambar or rasam on the side
No guesswork here. We thought this through.
Why does the batter need to be refrigerated?+
This is live, fermented batter — not freeze-dried. Refrigeration slows fermentation and keeps the batter fresh until you are ready to cook.
How many dosas can I make from 1L?+
Roughly 15–20 medium dosas or 30–35 idlis, depending on size and how thick you spread the batter.
Can I use this batter straight from the fridge?+
Let it sit at room temperature for about 30 minutes and stir gently. Cold batter can make denser idlis.
