Multigrain Batter is a ready-to-cook, naturally fermented batter made from a blend of wholesome multy-grains and lentils. It is specially prepared to make soft, fluffy idlis and crispy, golden dosas with authentic South Indian flavour. Rich in natural protein and fibre, it offers a healthy, convenient, and delicious meal option for breakfast, lunch, or dinner.

Ingredients: 

Rice, Urid, ( add the names of other grains) salt and water

Idli

Idli is a traditional South Indian steamed rice cake made from fermented batter. It is soft, light, fluffy, and easy to digest, making it a popular choice for breakfast or as a healthy meal. Idlis are best enjoyed with coconut chutney, sambar, or spicy podi.

Dosa

Dosa is a traditional South Indian savoury pancake made from fermented batter. It is thin, crispy on the outside, and soft on the inside, with a delicious tangy flavour. Dosas can be served plain or filled with spiced potato masala and are best enjoyed with coconut chutney and sambar.

How to Make Soft Idlis

• Kumarans Idli / Dosa Batter – 500g 
• Water (if required) – 2–4 tablespoons 
• Oil or ghee – for greasing the moulds 

Method

1. Bring water to a boil in an idli steamer
2. Stir the batter gently. If it is too thick, add a small amount of water to achieve a smooth pouring consistency. 
3. Lightly grease the idli moulds with oil or ghee. 
4. Pour the batter into each mould, filling about ¾ full. 
5. Steam for 10–12 minutes on medium heat. 
6. Check with a toothpick or knife; if it comes out clean, the idlis are cooked. 
7. Allow to cool for 2 minutes before removing from the moulds. 
8. Serve hot with coconut chutney, sambar, or your favourite chutney. 

How to Make Crispy Dosa

• Kumarans Idli / Dosa Batter – 500g 
• Water – as required for a pourable consistency 
• Oil, ghee, or butter – for cooking 

Method

1. Stir the batter well. Add a little water if needed to achieve a thin, flowing consistency. 
2. Heat a non-stick or cast-iron dosa tawa over medium-high heat. 
3. Lightly grease the tawa with a few drops of oil and wipe with a cloth or tissue. 
4. Pour a ladle of batter in the centre of the tawa. 
5. Spread it in a circular motion from the centre outward to form a thin, even dosa. 
6. Drizzle a little oil or ghee around the edges. 
7. Cook until the base turns golden brown and crisp (about 2–3 minutes). 
8. Fold and serve hot with coconut chutney, tomato chutney, or sambar.