Idlis and dosas are an integral part of South Indian cuisine. From children to elders, irrespective of whether they are consumed for breakfast or dinner, idlis and dosas are universally beloved. They are also highly nutritious and easily digestible.
Gone are the days, when our grandmothers used to soak black gram dal & rice, painstakingly grind the batter in the traditional grinding stone and ferment it overnight to get soft fluffy idlis that could only be compared to delicate Malligai (jasmine) flowers
Today the usage of whole urad dal with skin is almost negligible with many completely switching to split and skinned urad dal. At Aadhirai, we ensure that our batter is made only using native urad dal that comes from the fields of Tamil Nadu, prepared in a hygienic manner and packed in a sterile environment.