BENGALURU: The humble idli, the crispy vada and dosa will soon cost Rs 5 more.
Hoteliers attribute this to steep hike in the prices of pulses, the main ingredients of these delicacies. Failed monsoon this year is said to have affected the production of urad dal (black gram) and tur dal (red gram).
In Bengaluru, a plate of idli (two pieces) which cost Rs 20 will now cost Rs 30. Similarly, the price range of a single piece vada, which was Rs 15-20 will now be Rs 20-25. And a dosa which was Rs 40-45 will now cost Rs 45-50.
Elsewhere in the State too, food items are either off the menu or have become costlier. In Mysuru, vada has exited from the menus of many roadside eateries and economy restaurants.
While in Kalaburagi, the Hotels Association has given freedom to hotel owners to increase the rates of idli and dosa, in Shivamogga, though the canteens and small hotels enhanced the rates of various food items, major hotels are still undecided. The hoteliers of Belagavi will conduct a meeting soon to decide on the rate hike.
However, in Mangaluru, despite the rise in the prices of these two pulses, hoteliers have not increased the rates.
Chandrashekar Hebbar, president, Bruhat Bangalore Hoteliers’ Association and owner of Anna Kuteera hotel in Kathriguppe, said, “Fine quality urad dal and tur dal are now available for Rs 20,000 and Rs 18,000 per quintal. In the past few months, the prices have constantly been increasing, leaving us with no option but to hike the price of food.”
“At our hotel, we prepare South Indian dishes. Idli, vada and dosa are the fastest selling items. While idli, vada and dosa need urad dal, sambar needs tur dal. We will increase the price of idli, vada and dosa by Rs 5,” he said. Vasudev Adiga, owner of a food chain, said, “We are affected by the steep hike in the prices of pulses. It’s incredible and I don’t know if this is what ‘Acche Din’ looks like.”
Anita, a homemaker, said, “A look at my grocery bill for the past three months shows a constant increase. Onion prices are not stabilizing and vegetable prices are fluctuating by the day, the hike in price of pulses will only add to the burden.”
Baswarajjapa, a daily wage labourer at Shivajinagar, said, “Already food has become a costly affair. We consider dosa a rich man’s food. We have ragi balls with sambar and onion. Now, onions too are beyond our reach. If the rate of sambar too goes up, we will have to eat ragi balls with hot water.”
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