Just before the sun has risen, at around 5.30 in the morning, the kitchen of co-sisters Bhavani and Chitra is already alive. The air is thick with the aroma of freshly ground urad dal, and the stone grinder hums steadily as it crushes soaked rice to a coarse consistency.

When the ground dal and rice are mixed, they yield the perfect idli and dosa batter — the kind that has become a beloved breakfast staple in Chennai’s Sowcarpet.

Dominated largely by North Indian communities, with a high population of Gujaratis and Marwaris, Sowcarpet may not be the first place one associates with soft idlis and crisp dosas. Yet the duo’s neighbours swear by their batter, and regular customers stop by almost every morning to pick up neatly packed portions, ready to steam or sizzle at home.

Neither Bhavani nor Chitra is new to this. For the last 45 years, they have been making batter at home — but only for their family members. It was in December 2025 that they decided to finally monetise their skill.

“We had discharged all our duties, our children have settled down, our grandchildren are now grown up, and Chitra and I thought, now that we are free, why not start........

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