Instant Idly & Dosa Batter Processing Guidelines

It is truly said that there is no sincerer love than the love for food, especially, when it’s traditional as well as nutritive food like Idli and Dosa.

However, preparing the batter for these becomes a cumbersome task for today’s working generation. This is where Ready-to-Cook(RTC) industry comes in. RTC batter business is all about what gets done at home, being taken over by the food business company that provides convenience and assured quality to the consumers.


  • Breakfast mixes market growing at 17% annually.
  • Increasing number of working women.
  • Huge Scope in exporting to other countries.

Why Idli-Dosa Batter Processing?

  • Market for ready-mixes is increasing day-by-day due to increasing urbanization, increasing number of working women, increasing the disposable income of middle-income group families.
  • These provide low calorie and nutritive meals which fit in today’s health-conscious generation
  • The processing of Idli/Dosa batter is a low-cost venture relative to other food products.



Market Scenario

  • Market is still unorganized and concentrated in Southern India. The unorganized sector accounts for almost three-fourth of the batter market.
  • With the growth in RTC market, the breakfast mixes market is growing at the rate of 17% annually.
  • The Indian Diaspora in other countries looking for ethnic foods away from home presents huge potential for exports of RTC batters.

Manufacturing Process

Idli and Dosa are fermented products prepared primarily from rice and black gram(Urad Dal) with the addition of salt, fenugreek(methi) or any additional ingredient the manufacturer desire to include in the recipe like rawa, and ragi.


  1. Rice and black gram are soaked overnight.
  2. Both are separately ground in a grinder to a specific consistency with a dash of salt.
  3. The finely ground rice, dal and fenugreek are then combined.
  4. The mixture is allowed to ferment.
  5. After fermentation, packets are filled, weighed and air-sealed.
  6. These packets are then frozen.


  1. In case of dry batter mix, rice and dal are roasted.
  2. These are dried till moisture content reaches around 8%.
  3. It is then blended with lactic acid, sodium bicarbonate and salt.

Key Factors

  1. The quality of raw materials has a proportional impact on the final batter. So, good quality cereal and pulses must be procured.
  2. Although the ingredients are simple, it is their perfect proportion that makes the best product.
  3. The supply chain for distribution to retailers needs to be sorted so that the shelf life of the product is maintained (in case of wet batter).

Did you know?
The concept of RTC food was developed by the United States military to be consumed by the soldiers as on-the-go food items where organized food facilities were not available.

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