Kichili Samba Idli / Dosa Mix

Kichili Samba Idli / Dosa Mix — Attur Kichili Samba rice and whole urad dal with a pinch of fenugreek, each roasted separately and milled to idli-rava grade. It skips the overnight soak and the wet grinder — but you still ferment it at home, because that is what makes idli soft.

Key Benefits

• Made with Attur Kichili Samba, a traditional Tamil parboiled rice, and whole urad dal — no rice rava blends, no maida, no sooji.
• Skips the overnight soaking and wet-grinding step without skipping the fermentation.
• Naturally fermented at home — no chemical leavening, no soda, no preservative.
• Rice and dal in a traditional ratio, so the batter carries its own protein.
• One pack, two dishes — thin the same batter for dosai.

Nutritional Information

Indicative values. Ingredients: Kichili Samba rice, whole urad dal, fenugreek. Figures printed on pack come from our own lab analysis of that lot.

How to Prepare

• Idli: whisk 2 cups mix with about 3 cups water and salt to a thick, lump-free pouring consistency
• Rest covered 6–8 hours in a warm place until risen and aerated
• Stir gently, pour into greased plates and steam 10–12 minutes
• Dosai: thin the fermented batter with another quarter to half cup of water, spread on a hot tawa and drizzle gingelly oil
• Quick version: add sour curd and water, rest 30 minutes, then spread — crisper and flatter, closer to an adai

Storage Instructions

• Airtight container in a cool, dry place. Best quality within 3–4 months.
• Both the urad dal and the roasted rice carry natural fat, and the mix cakes if humidity gets in.
• Always use a completely dry spoon.
• Once you make the batter it is a different product — refrigerate fermented batter and use within three days.
• Do not store beside the stove.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Made in small batches from our own traditional-variety grain.
• No maida, no added sugar, no preservative, no artificial colour or flavour.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

Do I still have to ferment it?
Yes, for soft idli — six to eight hours. The mix removes the soaking and grinding, not the fermentation.

My batter didn't rise. What went wrong?
Usually too cold, too thin, or salted too heavily before fermenting. Keep it somewhere warm and, in cool weather, add the salt after fermentation.

Can I make both idli and dosai from one pack?
Yes — same batter. Just add water to thin it for dosai.