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1 Heat your panPlace your tawa on medium flame and let it heat through. A cast iron tawa is our top pick — it holds heat evenly and gives your dosa that authentic crisp edge. A flat non-stick pan works just fine too.

2 Pour the batterOnce the pan is hot, pour one ladle of Grainly batter (about 3 oz) onto the center. Using the back of the ladle, gently spread it outward in a circular motion to form a thin, even round.

3 Add ghee or oilDrizzle 1–2 teaspoons of ghee or your preferred oil around the edges and over the surface. Ghee gives a rich, nutty finish.

4 Cook until goldenLet the dosa cook for 1–2 minutes until the edges lift naturally and the surface turns a gorgeous golden brown. It's ready when it releases easily from the pan.

5 Flip (optional)Prefer it cooked through? Flip and cook for another 15–30 seconds. Prefer a soft center with a crisp base? Skip the flip — that's the classic South Indian way. 🌾

1 Grease your idli moldsLightly grease each mold of your idli stand with a drop of oil or ghee. Don't over-grease — a light coat is all it takes for a clean release.

2 Pour the batterLadle Grainly batter into each mold, filling about three-quarters full (roughly 1 oz per mold). Leave room — the batter rises as it steams.

3 Steam for 10 minutesPlace your idli stand in a steamer, pressure cooker (without the whistle), or Instant Pot. Steam on medium-high heat for 10 minutes. Keep the lid on — consistent steam gives idli that pillow-soft texture.

4 Check with a toothpickInsert a clean toothpick into the center of one idli. If it comes out clean — done. If wet, steam for another 1–2 minutes. Trust the toothpick over the clock.

5 Cool and demoldLet idlis rest for 1–2 minutes before demolding. Use a wet spoon or butter knife to gently release each one. They should slide out effortlessly. 🌾

Every batch is naturally fermented for 8–12 hours and shipped within 24 hours of preparation. Your batter arrives chilled and ready to use, with a 5-day freshness window once received.

Absolutely! You can pause, skip, or change your delivery cadence anytime from your subscriber dashboard — no questions asked and no cancellation fees.

Our blends are naturally gluten-friendly — millets and lentils are inherently free of gluten. However, we recommend checking with your doctor if you have celiac disease, as we cannot guarantee a fully gluten-free facility.

We currently deliver across Dublin, San Ramon, Danville, Pleasanton, Livermore, Hayward, Castro Valley, Union City, Fremont, Milpitas, San Jose and Sunnyvale. We are expanding to additional California cities — join the waitlist and we will notify you when your area is live.

We currently offer pickup in Dublin and Livermore — pick whichever's easiest for you at checkout!

Once you order, you will receive an email confirmation with your order details. Have questions? Reach out to us at support@getgrainly.com and we'll update you right away.

Orders submitted by Friday at 10 PM Pacific Time qualify for Saturday delivery. The delivery window is between 1 PM – 4 PM Pacific Time on Saturday.

We are a small business with delivery available on weekends only for now. We will expand to weekday deliveries in the future — thank you for your understanding and support. 🌾

We stand behind every batch we ship. If you are not satisfied with your order for any reason, contact us within 48 hours of delivery and we will make it right — full refund or replacement, no hassle.

Keep the batter refrigerated at all times. Once opened, use within 5 days for best results. Do not freeze — freezing affects the fermentation cultures and texture of your dosa.

Yes! We love feeding a crowd. Whether it's a corporate event, a family celebration, a wellness event, or a cultural gathering, Grainly's freshly fermented batter is perfect for live dosa service. Email us at support@getgrainly.com to start the conversation. We recommend reaching out at least 7–10 business days before your event.

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