Amma’s Special Idly/Dosa Batter “Product Review”

by Neetu

Hello Readers, it was my birthday on 22nd June and I had an awesome awesome day. I feel blessed to have such loving people around who would do anything just to make me smile. Love every moment of my life. Well, now coming back to the post I bought this Amma’s Special Idly/Dosa Batter from FOOD BAZAR other day, made both Dosa and Idly using it so that I can review on both. Served it with Coconut Chutney and Sambhar, you can find the recipe here and here.

PACKAGING OF THE PRODUCT:-

It comes in a sealed, airtight & printed pack unlike those open transparent polybags in which normally Idly/Dosa batter is available in market.

COST OF THE PRODUCT:-

Rs. 55 for 1 kg that will make around 15-16 Dosa or Idly.

SHELF LIFE:-

Product has to be consumed in seven days.

INGREDIENTS:-

 DEMO:-

DOSA:-

Heat non-stick dosa tawa, pour a ladder full batter on tawa and spread, sprinkle few drops of oil or ghee, cook till brown marks appear and serve hot with Sambhar and chutney.

IDLY:-

Grease the Idly moulds, fill 2/3 of the mould with batter, steam for 15 mins. Let it stand for another 5 mins, demould and serve hot with Sambhar and Chutney.

MOMENT OF TRUTH:-

Yes, this is when all the hard work pays.

PROS:-

• Packaging of the product is hygienic and clean.
• Easy on pocket as you get 1 kg batter for RS. 55 only and can make 15-16 dosa or idly with it so not even Rs 3.5/dosa
• Batter has to be consumed within 7 days, which means no preservative added.
• Idlies were super soft and yummy, just like they serve in a good south Indian restaurant, just loved them, had such amazing idlies after long.
• Easy, convenient, and saves time & energy.

CONS:-

• Batter has to be consumed within 7 days, I think that maybe less for some users.
• Dosas were not that crispy, not exactly soggy but that crunch was missing.

CONCLUSION:- 

I will give this product a two thumbs up for Idly and just one for Dosa.Yes, I will buy this again for sure as it is so much better than soaking rice & daal, grinding and then fermenting it ufff…

Thanks a lot guyzz for reading the post and remember if you want to write for hobbychef please visit here.