When it comes to South Indian cuisine, dosa and idli are staple dishes cherished by many. The key to perfect dosas and idlis lies in the batter, which must be made with utmost care to ensure both taste and hygiene. In this post, we’ll walk you through our meticulous process for making dosa and idli batters in a hygienic way, ensuring they are safe and delicious for everyone to enjoy.
The foundation of a good batter starts with high-quality ingredients. We ensure that all our ingredients, including rice, urad dal (black gram), fenugreek seeds, are sourced from reputable suppliers who adhere to strict quality standards.
Cleaning:
Before soaking, we thoroughly clean the rice and urad dal to remove any impurities. This is done by washing them several times under running water until the water runs clear.
Soaking:
We soak the Rice, Millets and Urad dal each separately, this step is crucial for achieving the right texture and fermentation.
A clean and organized kitchen is essential for making hygienic batter. Here are the steps we take to maintain cleanliness
Sanitizing Surfaces : We sanitize all countertops, utensils, and equipment before starting the preparation and we clean all equipment’s with Hot water after completion of Grinding of Batters.
Personal Hygiene : Our team follows strict personal hygiene practices, including washing hands thoroughly and wearing clean aprons and hairnets.
The grinding process is a critical step in batter preparation. Here’s how we ensure hygiene during this stage:
Clean Grinder : We use a clean, sanitized wet grinder for grinding the soaked ingredients.
Separate Batches : We grind the Rice, Millets and Urad dal separately to ensure even grinding and proper consistency.
Filtered Water : We use filtered water to grind the ingredients, ensuring there are no contaminants
Fermentation is what gives dosas and idlis their characteristic taste and texture. To ensure a hygienic fermentation process:
Sterilized Containers : We use sterilized containers for fermenting the batter.
Controlled Environment : The batter is kept in a clean, temperature-controlled environment to promote proper fermentation.
The batter packets needs to be stored properly to maintain its hygiene and freshness:
Refrigeration: The Batter Packets is stored in the Cold Room to prevent over-fermentation and spoilage.
We conduct regular quality checks at every stage of the batter preparation process. This includes:
Checking Ingredient Quality : We inspect the quality of our ingredients regularly to ensure they meet our standards.
Monitoring Fermentation : We monitor the fermentation process to ensure it occurs under optimal conditions.
We believe that knowledge is key to maintaining hygiene. Our team undergoes regular training sessions on food safety and hygiene practices to stay updated on the best practices.
Making dosa and idli batters in a hygienic way is not just about following a recipe; it’s about ensuring that every step, from selecting ingredients to fermentation and storage, is carried out with utmost care. By adhering to these hygienic practices, we ensure that our batters are not only delicious but also safe for consumption. Enjoy your dosas and idlis with the confidence that they are made with the highest standards of hygiene.
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