Multimillet Batter

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!
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.

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

5 days under refrigeration

Please keep refrigerated