WELCOME TO
SKY NUTRI-PHOENIX
Food that reminds you of motherhood
“Sattva Sampann” is an Idli and Dosa batter that demonstrates our dedication to delivering the real taste of South India directly to your home.
Our Idli and Dosa batter is made using age-old recipes and the finest ingredients, ensuring you get the true taste of homemade food. Each batch is prepared with love and care, capturing the essence of traditional South Indian cooking.
So, Bring home Sky Nutri-Phoenix Food’s Idli and Dosa batter and experience the magic of homemade taste. Enjoy the warmth of traditional South Indian cuisine with your family, and make every meal a celebration.
WELCOME TO
SKY NUTRI-PHOENIX
Food that reminds you of motherwood
“Sattva Sampann” is an Idli and Dosa batter that demonstrates our dedication to delivering the real taste of South India directly to your home.
Our Idli and Dosa batter is made using age-old recipes and the finest ingredients, ensuring you get the true taste of homemade food. Each batch is prepared with love and care, capturing the essence of traditional South Indian cooking.
So, Bring home Sky Nutri-Phoenix Food’s Idli and Dosa batter and experience the magic of homemade taste. Enjoy the warmth of traditional South Indian cuisine with your family, and make every meal a celebration.
BEST SELLING
SATTVA SAMPANN
Idli Batter
“Ideal for breakfast, bringing the taste of home to your table. “
The batter for soft, fluffy idlis that melt in your mouth, made from premium rice and urad dal. Perfectly fermented for the authentic South Indian taste.
How to Use: Just pour the batter into idli molds and steam for 10-15 minutes. Serve hot with coconut chutney and sambar.
Recipes:
- Classic Idli Sambar: Serve your idlis with spicy sambar and coconut chutney for a traditional South Indian breakfast.
- Idli Upma: Crumble leftover idlis and stir-fry with onions, curry leaves, and a hint of mustard seeds for a delicious upma.
Dosa Batter
“Perfect for a healthy and tasty breakfast or a quick dinner.”
The batter for crispy, golden dosas with a rich flavor, made from finely ground rice and urad dal. Fermented to perfection for a crisp texture.
How to Use: Heat a non-stick or iron pan, pour a ladle of batter, and spread it into a thin circle. Cook until crispy and golden on both sides. Serve with your favorite chutney or sambar.
Recipes:
- Masala Dosa: Stuff your dosas with a spiced potato filling and serve with coconut chutney and sambar for a satisfying breakfast.
- Dosa Roll-Ups: Spread a layer of chutney and fill with sauteed vegetables, then roll up for a tasty and portable snack.
Idlis
Dosas
Paddus
OUR SPECIAL CARE
WHY CHOOSE US ?
Great Quality
We use premium quality ingredients which gives your idlis a soft, fluffy texture and your dosas a crispy, golden finish.
CHemical Free
No preservatives, no added chemicals – just wholesome goodness that’s safe and healthy for your family & loved ones’s.
Ready to Cook
Suits for busy mornings or sudden cravings, Our ready-to-cook batter ensures you spend less time in the kitchen.
Naturally Fermented
We dont use any preservatives or chemicals for any kind of process in preparing the batter. We are always eco-frinedly.
OUR MENU
WHAT WE CAN COOK
WHERE TO BUY
NOW AT YOUR NEARER STORES
Our products are available in all grocery stores, leading supermarkets making it easy for you to get your hands on our fresh batter. Look for Sky Nutri-Phoenix in the refrigerated section of your favorite store or you can also order online by contacting us from our website for doorstep delivery.
TESTIMONIALS
WHAT PEOPLE SAY ?
I used the batter. Idli’s were very very soft and delicious. Also it felt me so fresh like a homemade batter. Also, I tried Dosa. It was very so crispy and tasty with chutney. Thanks to Sky Nutri-Phoenix.
This batter reminded my grandma because it was sam like the typical south indina homemade dishes. I heartly liked the taste of idli & Dosa. Thanks to Sattva Sampann forgetting my memories back.
I am from north indian. I was not much obsessed with Idli or dosa. But, after trying this i got addicted to idli & dosa. I didn’t know it will this much tasty. From now i will buy this for my breakfast.
OUR TEAM
Meet with experts
Mr. Yashwanth G Naik
( Founder & CEO )
Mr.Yashwanth G Naik has done M.Sc specialization in Food Science and Nutrition along with the graduation in B.Voc-Food processing and Engineering. During this period, he acquired various knowledge in food product design, analysis, research and development. He obtained various certifications in skill development programs, Internships, Dissertation, Conferences. He previously worked as a “Project Assistant R&D level II” at Sattvaponics Solutions Pvt Ltd, CSIR-CFTRI.
He has 4+ years experience in teaching. Currently, he is working as a Lecturer in Yuvaraja’s college, University of Mysore. Participated in various National & International Conferences in Food, Nutrition & Research, Has 6+ Oral Presentation, Has 3+ Poster Presentation also Having 3+ Books article Publication. Mentoring students for carrier guidance, Dissertation work & Literature Review.
Also have Work Experience in Extrusion Technology, Fermentation, Baking Science & Technology, Community Nutrition, Nutritional Assessmentand Product Development & Sensory Evaluation. Founded Sky Nutri-Phoenix in 2022.
Highlights:-
Obtained skill India certification by NSDC under Ministry of SKILL DEVELOPMENT & ENTERPRENEURSHIP
Completed Level- 4 Craft Baker, Completed Level- 5 Plant Baker, Completed Level- 6 Regulatory Affair Manager and Completed Level- 7 Production Manager.
Awarded as MAN OF STEEL in the industry, worked as quality-Executive. Internship program (Jan 2018) in SHRI MATHA NUTRI FOODS, HUBLI.
Worked on “Effect of Incorporation of Black Rice in Buckwheat-Based Gluten-Free Pasta: Quality Characteristics, Organoleptic Acceptability and Chemical Composition”, at Central Food Technological Research Institute (CSIR-CFTRI), Mysore.
Worked on “High Prevalence Stress and Its Effects on Nutritional Status of College Students from Mysore”.
Worked on “Bio-diesel Production Using Waste Cooking Oil and Vegetable Oils”.
Worked on “Development of Flavor Enrich Paneer”.
Participated In Poster Competition and Secured 1st Prize Conducting on Account of Breastfeeding Week and Held on 29th Aug 2018 Organized by IDA(Indian Dietetic Association)
Has invited talks on Junk Food and Its effect on Health, Scope and Opportunities in Food Science and Nutrition, Also had given radio talk on Food, Diet & Health.
Completed Internships and Course work in reputed Institutes like Unibic& CFTRI.
Highlights:-
Obtained skill India certification by NSDC under Ministry of SKILL DEVELOPMENT & ENTERPRENEURSHIP
Completed Level- 4 Craft Baker, Completed Level- 5 Plant Baker, Completed Level- 6 Regulatory Affair Manager and Completed Level- 7 Production Manager.
Awarded as MAN OF STEEL in the industry, worked as quality-Executive. Internship program (Jan 2018) in SHRI MATHA NUTRI FOODS, HUBLI.
Worked on “Effect of Incorporation of Black Rice in Buckwheat-Based Gluten-Free Pasta: Quality Characteristics, Organoleptic Acceptability and Chemical Composition”, at Central Food Technological Research Institute (CSIR-CFTRI), Mysore.
Worked on “High Prevalence Stress and Its Effects on Nutritional Status of College Students from Mysore”.
Worked on “Bio-diesel Production Using Waste Cooking Oil and Vegetable Oils”.
Worked on “Development of Flavor Enrich Paneer”.
Participated In Poster Competition and Secured 1st Prize Conducting on Account of Breastfeeding Week and Held on 29th Aug 2018 Organized by IDA(Indian Dietetic Association)
Has invited talks on Junk Food and Its effect on Health, Scope and Opportunities in Food Science and Nutrition, Also had given radio talk on Food, Diet & Health.
Completed Internships and Course work in reputed Institutes like Unibic& CFTRI.
Mr. Skanda A G
( Co-Founder, R&D )
Mr. Skanda A G has pursed M.Sc in Food Science and Nutrition. He had a work experience in Research and Development, worked as Project Associate I at CFTRI Mysore. Had work experience in Product Development, Extruded Foods and Food Analysis. Currently working as a Lecturer in Yuvaraja’s college, University of Mysore.
Highlights:-
Acquired Knowledge in Product analysis, New Product Development, Rheology, Food Processing,NutritionalAssessment& Food Safety & Management System.
Participated in various national & international conferences, work-shops & short term courses, Hasobtained 3+ Poster presentations, 5+ Oral presentations, 6+ Book chapter publications.
Completed internship from Unibic, Modern Foods & CSIR-CFTRI.
Completed skill compent courses in Bakery Science, Food Standards & Regulation, Food production under Skill India & National Skill Development Corporation.
Worked on “Applications of Plant Pigments in Steamed bread” &on “Buckwheat in Indian Himalayan and North Eastern Regions: Food science and nutrition intervention for better understanding of buckwheat quality, wider utilization as value addition in common processed foods”at Department of Flour Milling Bakery & Confectionary Techology in Central Food Technological Research Institute (CSIR-CFTRI), Mysore.
Worked on “High Prevalence Stress and Its Effects on Nutritional Status of College Students from Mysore”.
Worked on “High Pressure Processing”.
Worked on “Development of RTC & RTE Cabbage products”.
Worked on “Arogya & ViruddhaAhara”.
Highlights:-
Acquired Knowledge in Product analysis, New Product Development, Rheology, Food Processing, Nutritional Assessment & Food Safety & Management System.
Participated in various national & international conferences, work-shops & short term courses, Hasobtained 3+ Poster presentations, 5+ Oral presentations, 6+ Book chapter publications.
Completed internship from Unibic, Modern Foods & CSIR-CFTRI.
Completed skill compent courses in Bakery Science, Food Standards & Regulation, Food production under Skill India & National Skill Development Corporation.
Worked on “Applications of Plant Pigments in Steamed bread” &on “Buckwheat in Indian Himalayan and North Eastern Regions: Food science and nutrition intervention for better understanding of buckwheat quality, wider utilization as value addition in common processed foods”at Department of Flour Milling Bakery & Confectionary Techology in Central Food Technological Research Institute (CSIR-CFTRI), Mysore.
Worked on “High Prevalence Stress and Its Effects on Nutritional Status of College Students from Mysore”.
Worked on “High Pressure Processing”.
Worked on “Development of RTC & RTE Cabbage products”.
Worked on “Arogya & ViruddhaAhara”.
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