Bureau of Indian Standards, Chennai Branch Office organized the BIS - Manak Manthan Programme on " IS 18246: Indian Standard Specification for Ready-to-Use Idli Batter, IS 18253: Indian Standard Specification for Ready-to-Use Dosa Batter, IS 18269: Indian Standard Specification for Ready-to-Use Dal Vada Batter ” Today at Hotel Turyaa, Old Mahabalipuram Road, Elango Nagar, Perungudi, Chennai-600041.

Smt.G.Bhavani, Scientist-E/Director & Head(Chennai Branch Office)  while explaining the Programme Objectives mentioned BIS is organizing series of discussion-programmes titled “Manak Manthan” for the benefit of industry which is scheduled on every month, and is envisaged to launch new standards and share important revisions / amendments and wide circulation drafts to local manufacturers, Industrial and Trade Bodies, Chambers of Commerce, Industry Associations, PSU’s or organizations who use such products, Government departments, Regulatory bodies, Laboratories, Civil society groups and Academia.

She also mentioned that ,in traditional idli-making, considerable labour is involved in grinding parboiled rice and black gram dal into a paste, fermenting the batter, and steaming it in moulds. Similarly, the traditional method of making dosa batter involves labor-intensive steps such as grinding parboiled rice and black gram dal into a paste, fermenting the batter, and then spreading it thinly on heated tawas for frying. Additionally, the traditional method of making dal vada involves grinding water- soaked black gram dal into a thick paste, shaping it into vada shapes, and deep-frying until golden brown.

Ms.Lavika Singh, Scientist-B ( Food & Agriculture Department, BIS) in her presentation explained how, the labor-intensive nature of grinding, the use of ready-to-use idli batter, dosa batter, and dal vada batter, which eliminates the grinding process, has gained popularity among consumers seeking convenience without compromising on taste or quality. These standards outlines the composition, processing methods, packaging requirements, and quality control measures for idli batter, dosa batter, and dal vada batter. By adhering to these standards, manufacturers can ensure consistent quality and safety, thereby enhancing consumer trust and satisfaction. The Indian Standards IS 18246, IS 18253, and IS 18269 are paramount for governing ready-to-use batter products, ensuring consumer convenience, food safety, industry standardization, and cultural preservation.

Ms. B S Vijayalakshmi, General Manager, Tamilnadu Corporation for Development for Women (TNCDW) is the Chief Guest and explained these standards contribute to a thriving market for ready-to-use batter products while prioritizing consumer health, satisfaction, and cultural heritage. She also mentioned that , in this context the such Manak Manthan programmes are being organized by BIS to raise awareness on the requirements of the standard.

Earlier, Shri Dinesh Rajagopalan, Scientist-C, BIS explained the participants about activities of BIS and the latest initiatives of BIS including e-BIS & BIS Care App

Around 100 Stakeholders on the subject matter attended the Programme.

  

  

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