When a child arrives, life doesn’t just change — it flips, twirls, somersaults, and settles into a brand-new rhythm. Suddenly, even food becomes a big adventure. For us, feeding our son the right food became the mission.

We tried everything — fruits, vegetables, porridges. But Nandhini had one rule: only home food, even during travel. So there she was, waking up before sunrise, packing steaming idlis and curd rice like some superhero amma on a secret mission.

Slowly, idli became our morning superstar. The simple, soft idli — honestly, we still salute the genius who invented it. Our son lived on idli and porridge for ages. And of course, we proudly ground our own batter. Still do!

Around this time, we got curious about ancient rice varieties. That’s when Maapillai Samba entered our story like a dramatic hero in a Tamil movie — full of strength, tradition, and attitude. Everyone said it was super healthy but needed long soaking, long cooking, long everything. Some elders whispered secret recipes — “Make sweet pongal… but soak overnight… and cook patiently… otherwise tummy trouble!”

We wanted this treasure in our son’s daily diet, but he was just two. So the experiments began. And wow… so many flops. Hard. Chewy. Not digestible. Our little fellow refused most of them.

Then one day, while staring at our grinder like scientists waiting for a breakthrough, the idea struck —
“If idli can make anything soft… why not Maapillai Samba?”

And boom! That was the moment. Our lightbulb. Our “wah!” moment.

We soaked the Maapillai Samba. We ground it with dal. We fermented it. We steamed it.
And the idlis came out… soft… fluffy… cloud-like.
We looked at each other like we had discovered electricity.

We ate it for a month, felt great, and chose a special “launch day” for our son. With full ceremony and excitement, we served him the first Maapillai Samba idli. And guess what?
He ate it happily. No fuss. No drama. Instant hit!

Soon it became a regular part of our home. My niece used to proudly tell the family later, “Nandhini athai’s home is where we get brown idli!” And that became our unofficial family tagline.

Over time, we saw his strength and immunity grow. That’s when we thought — “Why keep this to ourselves?” So our small idea became a tiny movement.

We started telling other parents.
We started making batter.
We started taking limited orders.
We rented autos, packed the batter, and travelled all over Bangalore — with our little champ sitting proudly like a mini supervisor.

People used to smile at him and say, “Ah, the youngest entrepreneur!”
And he enjoyed all the attention.

By the end of it, we had shared more than 300 kilos of Maapillai Samba goodness across the city. Those nights of soaking, grinding, fermenting, delivering — all became beautiful memories. We met so many lovely families, had fun conversations, and spread the word about this amazing rice.

Maybe… just maybe… we were the first to invent the Maapillai Samba Idli.
And that officially makes us home-schooled inventors — lol!