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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.

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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