Introduction

The flavour of tradition is irrestible and so are the traditional foods. The intricacies of the recipe, the lack of opportunity to practice and master the art have tended to forego these delights to the gourmets and commons. Through modern food science and technology these traditions are now available with the added convenience.

Use

Ready mixes of snacks and sweets - such as Dosai, Idli, Vada, Gulab Jamun, Jilebi, Chakli, Maddur Vada, Pakoda. Instant traditions suchs as Puliogare, Sambar, Rasam, Pongal, Urd Bhath, Gojjavalakki.

Process

The raw materials are cleaned and roasted. The roasted materials are coarse grounded, sifted and mixed with other ingredients. The process will differ according to the type of final product. Cleaning, drying, ginding, size grading, cooking, dehydration, disinfestation, mixing, packing are the major unit operations involved in the preparation of traditional Indian foods.

For details contact, e-mail : ttbd@cftri.com                                               Top