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Dosa & idli preparation involves special skill and its time consuming, since fermentation of about 15 to 18 hours has to be done and fermentation will be completed only in warmer climate where ambient temperatures are around 25ºC or more. At high temperatures (40ºC) there is too much of fermentation leading to too sour products, with poor acceptability. To overcome these problems, a ready mix had been developed earlier at this Institute, which contained chemical leavening additives for achieving appropriate taste and texture of finished products. To derive the nutritional advantages of fermentation and avoid/minimize the addition of leavening agents and other chemical additives, a new process has now been developed wherein dehydrated ready mixes have been prepared from the fermented batters (both for dosa & idli) for their easy and quick preparation at home