Dishes like dosa, idli, and uttapam are often considered gut-healthy because they are made with fermented batter of rice and dal. The technique of fermentation is an age-old practice followed in Indian kitchens. But, in a tragic incident in Ahmedabad, two kids died after eating dosa made with store-bought batter. Scroll down to read the details.



According to reports, in an unfortunate incident and a suspected case of food poisoning, two minor girls died in Ahmedabad, leaving behind their parents in critical condition. It is reported that the entire family fell sick after eating dosa made from ready-to-use khiru that the man of the family brought from the nearby market.



What went wrong with this family



In a statement, the grandfather of the deceased girls said that on April 1 his son Vimal had purchased the batter from a local vendor. After eating the dosa made with the batter, his wife and the two daughters began suffering from severe vomiting, and their condition deteriorated rapidly, after which they were hospitalised. On April 3, the couple's 3-month-old daughter passed away followed by the death of the 4-year-old. The parents are currently under medical supervision. In the wake of the incident, the Ahmedabad Municipal Corporation collected samples of the batter from the vendor and sent them to the Food and Security Laboratory (FSL) for analysis.




What is Khiru

Khiru refers to a fermented batter used in Gujarati cuisine for making South Indian dishes like dosa, idli, uttappam, and handvo. Traditionally, it is made from a blend of rice and skinless urad dal. It is later allowed to ferment for 4–5 hours or overnight to achieve a light, airy texture, which is necessary for such dishes.




Why to avoid store-bought batter and safety tips

According to experts, during summer months, it is very important o take extra care while eating outside or outside food at home. When it comes to store-bought foods, which are often uncovered and not handled with hygiene, they are prone to causing side effects, which can be fatal too. Take a look at 5 reasons why such fermented batter shouldnot be consumed




Risk of contamination: This type of batter is exposed to air and bacteria. And if not refrigerated properly, it can spoil quickly and may lead to stomach infections or food poisoning.




Over-fermentation: While fermented food is good for the human gut, over-fermented food, especially in warm weather, makes it too sour and sometimes causes acidity, bloating, or indigestion.




Added preservatives: Packaged or open batters may contain preservatives or stabilizers, which, when consumed frequently, may not be ideal for gut health.




Gas and bloating: Touching the batter and mixing it with unhygienic hands also leads to bacterial growth, which reacts and can cause gas formation and discomfort, especially in people with sensitive digestion.




How to make khiru at home


Ingredients: 1 cup rice (regular or idli rice), ¼ cup urad dal (split black gram, skinless), 1–2 tbsp poha (flattened rice), ½ tsp fenugreek seeds, salt to taste, and water as needed




Method: First, wash and soak rice separately. Also, wash and soak urad dal and fenugreek seeds together. Add poha to the rice while soaking. Let them soak for 4–6 hours or overnight. Now, first grind urad dal until light and fluffy. Next, grind rice to a slightly coarse texture. Mix both together in a large bowl. Add salt and mix well. Cover and keep in a warm place for 8–12 hours or overnight for fermentation. Make sure it is properly covered. Your batter is ready, use it when needed, or else refrigerate it in a closed and clean jar.