Pure Batter began in 2018 with a simple realisation.
Founder Santhosh Sankaranarayanan found it surprisingly difficult to source fresh, authentic dosa and idli batter in Ireland, batter that was naturally fermented, consistent in quality, and true to traditional taste.
What started as a small weekend experiment in Lucan, Dublin, gradually grew into something more meaningful. Santhosh and his wife Kripa began grinding rice and urad dal in their own kitchen, fermenting the batter overnight using time-honoured methods, and packing it fresh the following morning.
Initially shared with friends and family, demand soon grew through word of mouth, WhatsApp groups, and Dublin's expanding Indian community. Before long, early mornings and late evenings were spent delivering freshly prepared, chilled packs directly to customers' doors. Every delivery carried more than just batter — it carried a sense of familiarity and comfort for families living far from home.
As demand increased, Pure Batter evolved to meet it.
Today, Pure Batter is produced in a fully HACCP-approved facility, supplying supermarkets and independent stores across Ireland and Northern Ireland. While production has scaled, the focus remains unchanged — carefully selected ingredients, traditional fermentation, and a strong commitment to freshness, food safety, and consistency.
Pure Batter is made with care, patience, and respect for tradition — just as it was from the very beginning.