Ahmedabad: In a tragic suspected case of food poisoning, two young girls lost their lives after consuming dosa made from store-bought batter (khiru), raising serious concerns about food safety during summer months.
According to reports, the incident occurred after the father purchased ready-to-use batter from a local vendor. Soon after the family consumed the dosa, the mother and both children developed severe vomiting and rapidly deteriorating health. They were rushed to the hospital, but the couple’s three-month-old infant died on April 3, followed by the death of their four-year-old daughter. The parents remain under medical supervision.
Authorities have since collected samples of the batter, which have been sent to a food safety laboratory for analysis.
What is Khiru?
Khiru is a fermented batter commonly used in Indian kitchens to prepare dishes like dosa, idli, uttapam, and handvo. Made from rice and urad dal, it undergoes fermentation for several hours to develop a light, airy texture and is generally considered gut-friendly when prepared hygienically.
What May Have Gone Wrong?
Experts suggest that improper handling and storage of ready-made batter—especially in hot weather—can lead to contamination and spoilage. Fermented foods are highly sensitive to temperature and hygiene conditions, making them risky if not stored correctly.
Why Store-Bought Batter Can Be Risky
- Contamination risk: Exposure to air, dust, and bacteria can quickly spoil batter if not refrigerated properly.
- Over-fermentation: High temperatures can cause excessive fermentation, leading to acidity and digestive issues.
- Poor hygiene: Handling by multiple people or improper storage conditions can introduce harmful microbes.
- Additives: Some commercial batters may contain preservatives or stabilisers that are not ideal for regular consumption.
- Digestive issues: Spoiled batter can cause gas, bloating, or even severe food poisoning.
Safety Tips to Keep in Mind
- Always buy batter from reputable and hygienic sources
- Ensure it is properly sealed and refrigerated
- Avoid batter that smells overly sour or looks discoloured
- Consume fresh and avoid keeping it at room temperature for long
- When in doubt, prepare batter at home
How to Make Khiru at Home
Ingredients:
1 cup rice, ¼ cup urad dal, 1–2 tbsp poha, ½ tsp fenugreek seeds, salt, water
Method:
Soak rice and dal separately (add poha to rice), grind them into smooth and slightly coarse textures respectively, mix well with salt, and allow to ferment in a warm place for 8–12 hours. Store in a clean, airtight container and refrigerate if not used immediately.
The takeaway:
While fermented foods are generally healthy, improper storage and hygiene can turn them dangerous—especially in hot weather. This incident serves as a stark reminder to prioritise food safety at every step.
