No More Waiting for Idli Batter: Culture Capsule Set to Revolutionize Traditional Cooking

Thiruvananthapuram: Idli and dosa, the cherished staples of South Indian cuisine, are now poised for a revolutionary transformation in the way they are prepared. Loved across India and among global food lovers, these dishes traditionally require hours of effort — soaking rice and urad dal, grinding them, and waiting for the batter to ferment. But soon, all that waiting could be a thing of the past.
Researchers at the Center for Excellence in Microbiome, located in Kazhakootam, Kerala, have developed a breakthrough solution: a “starter culture” that can prepare idli, dosa, and appam batter quickly, with the same texture and taste that home cooks expect. This innovative microbial blend mimics the natural fermentation process, reducing the time and effort required to get the batter ready.
The starter culture will be made available in an easy-to-use capsule or grain form. It can be directly added to the batter mixture to trigger instant and uniform fermentation, bringing convenience without compromising on quality. The research team has already completed efficacy testing of the bacterial strains, and further testing and microbial characterization are underway. Scientists Dr. Karthika and Aparna Shankar, who are leading the project, confirmed that the culture capsule could be ready for market release within the next two months.

Starter cultures like this are not entirely new in the world of food technology. They are widely used in the production of yogurt, cheese, and even sourdough bread. But this marks one of the first serious attempts in India to develop a culture specifically tailored for South Indian fermented foods like idli and dosa, which depend heavily on environmental conditions and traditional knowledge to perfect. The unpredictability of fermentation — especially during cold or rainy seasons — often affects the quality and consistency of the batter. The capsule aims to solve this challenge.
The Center for Excellence in Microbiome, which functions under the Kerala Development and Innovation Strategic Council (K-DISC), is focusing on creating globally competitive products rooted in local culinary traditions. Dr. Sabu Thomas, Director of the Center, emphasized that the team is committed to making this innovation available to the public as soon as possible. With global interest in probiotic-rich, fermented foods on the rise, the product is expected to have strong demand both within India and abroad.
Once launched, this capsule could be a game-changer for households and food entrepreneurs alike — especially those who struggle with time or live in regions where traditional fermentation is difficult due to weather or water quality. It could also boost small-scale food businesses and home-based catering services that rely on consistent batter quality for their daily operations.
With just a few months to go before its expected release, the culture capsule offers a promising blend of tradition and technology, poised to simplify one of South India’s most beloved culinary rituals.