09/03/2026
Most dosa batter on the shelf is engineered to sit still — potassium sorbate, E202, additives that keep it looking “fresh” for weeks.
But real batter is alive. It rises. It sours. It changes with time. That’s not a flaw, that’s fermentation doing exactly what it’s supposed to do.
Ours is a handful of ingredients you can actually name, fermented naturally, with nothing added to stop it from being what it is.
Because food lasting longer isn’t the same as food being better for your body.
— Sumithra, Founder, Rusingo