Soft, fluffy idlies in minutes — no fermenting, no fuss. Made with finger millet (ragi), rich in calcium and fibre, and zero preservatives. Just mix 1 cup premix with ¾ cup thick curd and 3 tbsp water, rest 15–20 mins, steam for 15–20 mins, and serve — a wholesome, gluten-free breakfast ready before your coffee is.
Ragi (finger millet) flour is rich in calcium and fiber. In idly mix, it lends a soft, wholesome texture and earthy flavor to every steamed idly, boosting nutrition without compromising fluffiness.
We mill our own flour in-house using premium "Jaya" or "MTU 1010" rice varieties sourced from the Godavari belt. Fresh milling at our factory retains natural sweetness and zero moisture, giving the idly batter its signature soft, fluffy rise.
Urad Dal is the heart of fermentation in idly batter. The "Gundlu" variety creates a light, airy ferment, giving idlies their classic soft, spongy texture.
Sourced from Indore, Madhya Pradesh, our Poha (flattened rice) softens and thickens naturally when soaked, adding moisture and a delicate texture to the idly batter — helping every idly stay soft, light, and fluffy.
Aromatic desi fenugreek adds depth, mild bitterness, and digestive benefits when roasted — a small but essential note in the batter's aroma.
Fryums Best Value
Fryums Best Value
Fryums Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
Snacks Best Value
