From Our Kitchen to Yours
Khammam Dhokla
Fluffy and flavorful, our Khaman Dhokla mix makes it easy to prepare this beloved Gujarati snack. Enjoy the perfect blend of spices and textures in every bite.
Crispy Dosa
Savor the perfect golden crispiness of dosas using our premium Dosa batter, bringing the authentic taste of South India right to your table.
Fluffy Idli
Create soft and fluffy idlis effortlessly with our Idli mix. Perfect for a healthy and delicious South Indian breakfast that's ready in no time.
Khamman Dhokla Mix
Ingredients: Chana dal, sugar, iodised salt, turmeric, sodium bi carbonate, citric acid.
Procedure:
1. Add 170ml. of water in the flour (except sachet) set aside for 5mins.
2. Dissolve the contents of the sachet in 25ml water. Add this solution to the mixture and stir it quickly.
3. Pour the mixture in an oiled Khamman pan. Steam for 20 mins.
4. Allow it to cool for 10 mins. Sprinkle 40ml of water evenly over it.
5. For seasoning, heat 30ml oil, add mustard, green chillis & 25ml of water. Pour it over Khamman.
6. Garnish with coriander leaves and grated coconut
Khamman Dhokla Mix
Ingredients: Chana dal, sugar, iodised salt, turmeric, sodium bi carbonate, citric acid.
Procedure:
1. Add 170ml. of water in the flour (except sachet) set aside for 5mins.
2. Dissolve the contents of the sachet in 25ml water. Add this solution to the mixture and stir it quickly.
3. Pour the mixture in an oiled Khamman pan. Steam for 20 mins.
4. Allow it to cool for 10 mins. Sprinkle 40ml of water evenly over it.
5. For seasoning, heat 30ml oil, add mustard, green chillis & 25ml of water. Pour it over Khamman.
6. Garnish with coriander leaves and grated coconut
Khatta Dhokla Mix
Ingredients: rice, urad dal, chana dal, iodised salt, sodium bi carbonate, citric acid.
Procedure:
1. Take some water in a big vessel and keep it for boiling.
2. Take a plate 9 inch in diameter and grease with oil.
3. Take 225ml water (1 cup), 75ml room temperature curd (5 tbsp) and 3 tsp oil, mix it well. Add this mixture to the flour and stir well but gently.
4. Pour the batter into the greased plate and sprinkle with red chilli/black pepper powder. Steam for 10 minutes
5. Cut dhoklas into bite sized pieces and service with Chutney of your choice.
(PS you can also use room temperature sour curd)
Khatta Dhokla Mix
Ingredients: rice, urad dal, chana dal, iodised salt, sodium bi carbonate, citric acid.
Procedure:
1. Take some water in a big vessel and keep it for boiling.
2. Take a plate 9 inch in diameter and grease with oil.
3. Take 225ml water (1 cup), 75ml room temperature curd (5 tbsp) and 3 tsp oil, mix it well. Add this mixture to the flour and stir well but gently.
4. Pour the batter into the greased plate and sprinkle with red chilli/black pepper powder. Steam for 10 minutes
5. Cut dhoklas into bite sized pieces and service with Chutney of your choice.
(PS you can also use room temperature sour curd)
Oats Upma Mix
Ingredients: Oats, suji, chana dal, green chillies, ginger, curry leaves, spices & condiments, edible oil.
Procedure:
1. In a saucepan, take 2.25 measure of boiling water to 1 measure of the mix.
2. Add 1 Tbsp oil and stir continuously for 5 minutes.
3. Take off the gas and garnish with coriander.
4. Serve hot.
(PS: To make vegetable oats upma, In a sauce pan, take some oil and roast vegetables until cooked and follow from step 1)
Oats Upma Mix
Ingredients: Oats, suji, chana dal, green chillies, ginger, curry leaves, spices & condiments, edible oil.
Procedure:
1. In a saucepan, take 2.25 measure of boiling water to 1 measure of the mix.
2. Add 1 Tbsp oil and stir continuously for 5 minutes.
3. Take off the gas and garnish with coriander.
4. Serve hot.
(PS: To make vegetable oats upma, In a sauce pan, take some oil and roast vegetables until cooked and follow from step 1)
Rava Upma Mix
Ingredients: Suji, chana dal, urad dal, ginger, green chillies, curry leaves, asafoetida, mustard, edible oil.
Procedure:
1. To make vegetable upma, In a sauce pan take some oil and roast vegetables of your choice until cooked
2. Add 2 measure of boiling water to the pan and gradually add 1 measure of the mix to avoid lumps.
3. Add salt as per taste and stir continuously till it cooks (6 – 8 minutes)
4. For enhanced taste add 3 tsp ghee and lemon as per taste
5. Garnish with coriander and delicious Rava upma is ready to serve.
Rava Upma Mix
Ingredients: Suji, chana dal, urad dal, ginger, green chillies, curry leaves, asafoetida, mustard, edible oil.
Procedure:
1. To make vegetable upma, In a sauce pan take some oil and roast vegetables of your choice until cooked
2. Add 2 measure of boiling water to the pan and gradually add 1 measure of the mix to avoid lumps.
3. Add salt as per taste and stir continuously till it cooks (6 – 8 minutes)
4. For enhanced taste add 3 tsp ghee and lemon as per taste
5. Garnish with coriander and delicious Rava upma is ready to serve.
Black Pepper Adai Dosa Mix
Ingredients: Rice, black urad dal, chana dal, tur dal, asafoetida, black pepper, red chilli.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into a smooth batter. Add salt as per taste.
2. On a hot pan spread sufficient batter just like dosa and cook on medium flame.
3. For enhanced taste add grated coconut, curry leaves, chopped onions, capsicum or vegetables of your choice
4. Serve hot and enjoy delicious black pepper dosa with jaggery, butter.
Black Pepper Adai Dosa Mix
Ingredients: Rice, black urad dal, chana dal, tur dal, asafoetida, black pepper, red chilli.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into a smooth batter. Add salt as per taste.
2. On a hot pan spread sufficient batter just like dosa and cook on medium flame.
3. For enhanced taste add grated coconut, curry leaves, chopped onions, capsicum or vegetables of your choice
4. Serve hot and enjoy delicious black pepper dosa with jaggery, butter.
Ragi Dosa Mix
Ingredients: Rice, ragi, urad dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai podi, sambar
Ragi Dosa Mix
Ingredients: Rice, ragi, urad dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai podi, sambar
Quinoa Dosa Mix
Ingredients: Quinoa, rice, urad dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-
20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai Podi, sambar
Quinoa Dosa Mix
Ingredients: Quinoa, rice, urad dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-
20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai Podi, sambar
Rava Dosa Mix
Ingredients: Suji, rice, ginger, green chillies, curry leaves, asafoetida, mustard, iodised salt, ground nut oil.
Procedure:
1. To 1 measure of the rava dosa mix add 2.5 measure of water. Set aside for 15 minutes.
2. Heat a non stick dosa tava or a cast-iron skillet on medium heat.
3. Stir the batter well. Take a ladle full of batter and pour it onto the hot tava starting from the edges and moving towards the centre. The batter should sizzle and spread on its own. So not spread the batter with a ladle.
4. Drizzle some oil or ghee and cook it on medium-high heat until golden brown.
5. Serve hot with coconut chutney and sambar.
PS: Stir the batter well each time before making a dosa. If the batter thickens as it rests, add a little more water.
Rava Dosa Mix
Ingredients: Suji, rice, ginger, green chillies, curry leaves, asafoetida, mustard, iodised salt, ground nut oil.
Procedure:
1. To 1 measure of the rava dosa mix add 2.5 measure of water. Set aside for 15 minutes.
2. Heat a non stick dosa tava or a cast-iron skillet on medium heat.
3. Stir the batter well. Take a ladle full of batter and pour it onto the hot tava starting from the edges and moving towards the centre. The batter should sizzle and spread on its own. So not spread the batter with a ladle.
4. Drizzle some oil or ghee and cook it on medium-high heat until golden brown.
5. Serve hot with coconut chutney and sambar.
PS: Stir the batter well each time before making a dosa. If the batter thickens as it rests, add a little more water.
Ragi Idli Mix
Ingredients: Ragi, suji, iodised salt, sodium bi carbonate.
Procedure:
1. To this pack (200g) add 1 cup of room temperature curd and 120ml (half cup/) of water and mix into a smooth batter. Set aside for 5 minutes.
2. Grease the Idli cooker/vessel with oil before pouring the batter.
3. Steam the batter for 10-12 minutes.
4. Serve hot and enjoy delicious Ragi Idli with Sambar, coconut chutney, Molgai Podi
Ragi Idli Mix
Ingredients: Ragi, suji, iodised salt, sodium bi carbonate.
Procedure:
1. To this pack (200g) add 1 cup of room temperature curd and 120ml (half cup/) of water and mix into a smooth batter. Set aside for 5 minutes.
2. Grease the Idli cooker/vessel with oil before pouring the batter.
3. Steam the batter for 10-12 minutes.
4. Serve hot and enjoy delicious Ragi Idli with Sambar, coconut chutney, Molgai Podi
Oats Idli Mix
Ingredients: Oats, suji, green chillis, curry leaves, spices & condiments, iodised salt, edible oil, rising agent.
Procedure:
1. Take 1 measure of mix and add to 1 measure of room temperature sour curd. Set aside for 5 minutes.
2. Grease idli cooker/vessel with oil before pouring the batter.
3. Steam the batter for 10-12 minutes.
4. Serve hot with sambar, coconut chutney, Molgai Podi
Oats Idli Mix
Ingredients: Oats, suji, green chillis, curry leaves, spices & condiments, iodised salt, edible oil, rising agent.
Procedure:
1. Take 1 measure of mix and add to 1 measure of room temperature sour curd. Set aside for 5 minutes.
2. Grease idli cooker/vessel with oil before pouring the batter.
3. Steam the batter for 10-12 minutes.
4. Serve hot with sambar, coconut chutney, Molgai Podi
Rava Idli Mix
Ingredients: Suji, chana dal, cashew nut, ginger, green chillies, curry leaves, mustard, iodised salt, edible oil, rising agent.
Procedure:
1. To this pack add 100gms of room temperature sour curd and mix well.
2. Add 10gms of finely chopped coriander leaves and leave aside for 1 minute.
3. Again, add 200gms of room temperature sour curd into a smooth batter set aside for 5 minutes
4. If required add 3-4 tbsp of water and set aside for 2 minutes
5. Grease the Idli cooker/vessel with oil before pouring the batter.
6. Steam the batter for 10-12 minutes.
7. Serve hot and enjoy delicious Rava idli with Sambar, coconut chutney, Molgai Podi
Rava Idli Mix
Ingredients: Suji, chana dal, cashew nut, ginger, green chillies, curry leaves, mustard, iodised salt, edible oil, rising agent.
Procedure:
1. To this pack add 100gms of room temperature sour curd and mix well.
2. Add 10gms of finely chopped coriander leaves and leave aside for 1 minute.
3. Again, add 200gms of room temperature sour curd into a smooth batter set aside for 5 minutes
4. If required add 3-4 tbsp of water and set aside for 2 minutes
5. Grease the Idli cooker/vessel with oil before pouring the batter.
6. Steam the batter for 10-12 minutes.
7. Serve hot and enjoy delicious Rava idli with Sambar, coconut chutney, Molgai Podi
Idli Batter
Ingredients: Par boiled rice, urad dal, iodised salt, purified water
Procedure:
1. Store the packet in the fridge, take it out 1 to 2 hours before preparing.
2. The batter contains salt add only if required.
3. Do not add Soda, Citric, Eno or any such rising agent.
4. Do not add water to the batter.
5. Grease the Idli vessel with a few drops of oil for easy release.
6. Give a gentle stir to the batter and steam the Idlis for 10 to 12 minutes.
Idli Batter
Ingredients: Par boiled rice, urad dal, iodised salt, purified water
Procedure:
1. Store the packet in the fridge, take it out 1 to 2 hours before preparing.
2. The batter contains salt add only if required.
3. Do not add Soda, Citric, Eno or any such rising agent.
4. Do not add water to the batter.
5. Grease the Idli vessel with a few drops of oil for easy release.
6. Give a gentle stir to the batter and steam the Idlis for 10 to 12 minutes.
Multigrain Dosa Mix
Ingredients: Rice, oats, ragi, barley, urad dal, chana dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-
20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai Podi, sambar.
Multigrain Dosa Mix
Ingredients: Rice, oats, ragi, barley, urad dal, chana dal, fenugreek, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15-
20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, Molgai Podi, sambar.
Lentil Dosa Mix
Ingredients: Green moong dal, black urad dal, chana dal, tur dal, red chilli powder, asafoetida, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15- 20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, molgai podi, sambar
Lentil Dosa Mix
Ingredients: Green moong dal, black urad dal, chana dal, tur dal, red chilli powder, asafoetida, iodised salt, citric acid.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into smooth batter. (Set aside for 15- 20 minutes)
2. On a hot pan spread sufficient batter and cook on medium flame. Add 1tsp of oil.
3. Serve hot with coconut chutney, molgai podi, sambar
Dosa Batter
Ingredients: Par boiled rice, urad dal, iodised salt, purified water
Procedure:
1. Store the packet in the fridge, take it out 1 to 2 hours before preparing.
2. The batter contains salt add only if required.
3. Do not add Soda, Citric, Eno or any such rising agent.
4. Add water to the batter and give it a gentle stir to bring it to a spreading consistency.
5. Make sure to heat your non-stick skillet (tava) before spreading dosa batter for crispy hot dosa.
You can make appam from dosa batter
Method to follow for Aapam
1. Store the batter in the fridge, take it out 1 to 2 hours before preparing.
2. To 1 packet of (1.2kg) dosa batter add 2 cups of coconut milk.
3. Add sugar 1 spoon.
4. The batter contains salt, add more as per taste.
Dosa Batter
Ingredients: Par boiled rice, urad dal, iodised salt, purified water
Procedure:
1. Store the packet in the fridge, take it out 1 to 2 hours before preparing.
2. The batter contains salt add only if required.
3. Do not add Soda, Citric, Eno or any such rising agent.
4. Add water to the batter and give it a gentle stir to bring it to a spreading consistency.
5. Make sure to heat your non-stick skillet (tava) before spreading dosa batter for crispy hot dosa.
You can make appam from dosa batter
Method to follow for Aapam
1. Store the batter in the fridge, take it out 1 to 2 hours before preparing.
2. To 1 packet of (1.2kg) dosa batter add 2 cups of coconut milk.
3. Add sugar 1 spoon.
4. The batter contains salt, add more as per taste.
Red Chilli Adai Dosa Mix
Ingredients: Rice, urad dal, chana dal, tur dal, asafoetida, red chilli.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into a smooth batter. Add salt as per taste.
2. On a hot pan spread sufficient batter just like dosa and cook on medium flame.
3. For enhanced taste add grated coconut, curry leaves, chopped onions, capsicum or vegetables of your choice
4. Serve hot with jaggery, butter.
Red Chilli Adai Dosa Mix
Ingredients: Rice, urad dal, chana dal, tur dal, asafoetida, red chilli.
Procedure:
1. Take 1 measure of mix and add to 1 measure of water into a smooth batter. Add salt as per taste.
2. On a hot pan spread sufficient batter just like dosa and cook on medium flame.
3. For enhanced taste add grated coconut, curry leaves, chopped onions, capsicum or vegetables of your choice
4. Serve hot with jaggery, butter.