This fast acting koji can make soft and fluffy idli Bater in 4 hours and dhokla in 6 hours even in the harshest winters of North India. Best part is that you can save a small portion of this starter and use it to make your next batch, making you set for life. Unlike the baking soda this koji produces natural enzyme that break down hard to digest urad dal and channa dal into easy to digest simple amino acids which are readily absorbed by the body. This culture is a must for vegetarian households where kids often lack adequate proteins needed to meet their growth targets.
This koji can be used to ferment a mix of various pulses and whole grains to provide a diverse complete balanced diet for the elderly, kids and recovering patients.