Kharade Food and Beverage Pvt Ltd

26/01/2026

Happy Republic Day

04/10/2025

Crispy & Soft South Indian Dosa

🥣 Ingredients (makes about 12 dosas)
For the batter
* ½ cup whole skinned urad dal (black gram)
* 2 tbsp chana dal (Bengal gram)
* ½ tsp fenugreek seeds (methi) — optional but helps fermentation
* 1½ cups rice (you may use regular raw rice; or a mix of raw + parboiled or idli rice)
* 2 tbsp poha (flattened rice)
* Cold filtered water (for soaking and grinding)
* Salt (about ½ tsp rock salt or non-iodized salt)

⏳ Preparation & Fermentation

1. Soak lentils & rice
* Rinse the urad dal, chana dal and methi seeds, soak them in plenty of water for 4–6 hours.
* Rinse rice well, soak in water for 4–6 hours.
* About 30 minutes before grinding, soak the poha in ~¼ cup water.

2. Grind the batter
* Drain water from the lentils. Grind them (with poha) using cold water to a smooth, frothy and thick pouring consistency.
* Transfer this to a large bowl.
* Drain rice, add to grinder and blend (don’t overdo — slightly coarse is okay).
* Mix the rice paste with the lentil batter gently. Add salt now or after fermentation depending on climate.
* Adjust consistency: it should be pourable but not too runny.

3. Ferment
* Cover loosely and leave in a warm place to ferment until airy, risen, bubbly. This can take **6 to 18 hours**, depending on temperature.
* In colder climates, use a warm oven (on low), or an Instant Pot “yogurt” mode to maintain mild warmth.
* After fermentation, stir gently. If batter is thick, add a bit of water to bring back spreadable consistency.

🍳 Cooking Perfect Dosas
1. Heat a griddle / non-stick tawa on medium. Sprinkle a few drops of water — if it sizzles, it’s ready.
2. Lightly grease with oil (or use a halved onion dipped in oil to season).
3. Pour ~¼ cup batter in center, and **spread outward in a spiral** to form a thin crepe.
4. Drizzle a little oil/ghee around edges, raise heat to medium-high.
5. Cook till underside is beautifully golden & crisp. Flip (optional) and cook briefly, or just cook one side for extra crispness.
6. Fold and serve immediately — dosas begin to soften as they cool.

🍛 Serving Suggestions
* Serve hot dosas with coconut chutney, sambar, and/or potato masala.
* You can also use this batter for masala dosa, uttapam, paniyaram, etc.

02/10/2025

Happy Dussehra.

27/08/2025

Ganpati Bappa Morya

14/08/2025

Happy Independence Day

08/08/2025

“Our bond is a treasure. Wishing you a joyful and loving Raksha Bandhan!

05/08/2025

Comming Soon

28/04/2025

What's Stopping Indian Rice Brands from Going Global?

India is the world's largest exporter of rice - yet, how many truly global Indian rice brands can you name? According to recent data, KRBL Foods dominates the branded rice market in India with a massive 58% share, followed by LT Foods (14%), Adani Wilmar (8%), and others (20%). The domestic dominance is clear. But global visibility? Still limited.

Despite having:

A centuries-old heritage in rice cultivation

Access to premium varieties like Basmati

Cost-efficient supply chains and scale

Indian rice brands haven't yet built the kind of global consumer brand equity seen in other FMCG categories.

What's Stopping Indian Rice Brands from Going Global?

India is the world's largest exporter of rice yet, how many truly global Indian rice brands can you name?

According to recent data, KRBL Foods dominates the branded rice market in India with a massive 58% share, followed by LT Foods (14%), Adani Wilmar (8%), and others (20%). The domestic dominance is clear. But global visibility? Still limited.

Despite having:

A centuries-old heritage in rice cultivation

Access to premium varieties like Basmati

Cost-efficient supply chains and scale

Indian rice brands haven't yet built the kind of global consumer brand equity seen in other FMCG categories.

So, what's holding them back?

Too Commodity-Focused: Branding often takes a backseat to trading margins.

Low Investment in Consumer Marketing: Most exports are B2B or private label.

Fragmented Global Approach: Few long-term brand-building efforts in key geographies.

Regulatory & IP challenges: Basmati as a Gl tag is still inconsistently protected.

Packaging & Shelf Appeal: Global consumers expect premium, convenience-oriented formats.

The Opportunity

If Korean kimchi, Japanese matcha, and Thai jasmine rice can gain global shelf presence, why not Indian rice?

It's time for Indian rice companies to:

Think beyond containers and bulk orders

Build D2C and retail-ready brands

Invest in digital storytelling, culinary partnerships, and sustainability narratives

India's rice heritage deserves more than just numbers-it deserves global brand stature.

Source:Sunil S Devdhar
Credits to the rightful owner

Food Expert
Chairperson/Dean/Head (Former)
Entrepreneurship, Startup & Consultancy
Dept of Food Science
Dept of Food Processing & Engineering.



FoodHeritage Kohinoor Rice LT Foods Adani Group Mohan Thakkar Arun Kumar Lal / Food and Beverage /

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