Frequently Asked Questions

Less carbohydrates, more protein, more fiber:

Because our batter contains more urad dal (more protein, less carbohydrates), our idlis are not as bright white as conventionally made idlis. That's completely natural. Urad dal is also significantly more expensive than rice, but we believe the nutritional benefits make it worthwhile.

No pre-cooking:

Pre-cooking food and finishing it up before delivery is a common practice in the food industry. It is just not part of our kitchen process.

Every Saturday morning, we prepare your order from scratch, just before delivery. We don't prepare food days in advance or rely on preservatives.

This means you receive freshly cooked food that stores well when refrigerated at home.

Thoughtful cooking:

We soak our dals for several hours before cooking and pressure-cook them thoroughly. This traditional preparation improves texture and may make the food easier to digest.

Red idlis:

Some of our idlis have a natural reddish tint because they are made using whole urad dal with its skin intact. Keeping the skin adds dietary fiber and gives the idlis a more wholesome flavor and texture.

In a standard pack of 15 idlis, you'll typically find five made with whole urad dal.

Choice of oil:

Most of our food is steamed, so oil is used sparingly. Whenever oil is needed, we choose it carefully based on the cooking method.

For high-heat cooking, such as tempering (tadka), we use organic coconut oil because it remains stable at higher temperatures. For low-heat applications, such as finishing our bell pepper chutney, we use cold-pressed sesame oil to preserve its natural flavor and nutrients.

We don't use inexpensive refined oils or excessive amounts of fat simply to make food richer.