Shining Faucets – Part II

I am a cleanliness freak, especially when it comes to the taps in my home. I am constantly experimenting with how I can make them look less black and shiny silver more.

And then, one day, a few weeks ago, I discovered the secret power of forgotten-in-the-corner-of-the-fridge dosai batter.

Dosa Batter.

It didn’t have salt. The water had separated. It was smelling a bit extra fermented. It was forgotten for about 6 days. I had seen it twice before, but mistook it for the whey from making cottage cheese at home.

And given how beautifully dosa batter can sparkle the skin, I took the bowl to the loo to scrub my hands with the batter. I am such a messy scrubber. And am so glad I was extra messy that morning.

The batter went all over the sink and the tap. For the 15 minutes I stubbed the back of my hands and my elbows, was enough for the batter to do a bit of its scientific magic on the tap.

15 minutes later, I had a very shiny and hard water spot free tap staring at me. The old scratches were there, and so were the black spots. BUT. The black shone like the deep abyss a moonless night, devoid of stars too!


A week later, we had 5 tablespoons of dosa batter left. I slapped it on all the sinks in the house. I left it for one hour. Then I washed it off with water.

For the 5 days, we had shiny faucets in the house that seemed to repel stains of hard water too. Five days is darn good a time frame considering the water and the way it reacts with the faucets in this part of the world.

My bio-enzyme is nothing but citrus peels fermented and made into vinegar. Dosa batter is fermented too. Fermentation is the process of sugars being broken down by enzymes of microorganisms in the absence of oxygen. There is good bacteria in both. And this is what is chewing away the stains and grime and dirt. I guess.

So ladies and gentlemen.

Presenting a zero-waste extension to the kitchen.

Presenting a chemical free cleaning agent.

The Dosa Batter.

Go ahead. Try it. Try it with idli batter, wada batter or any other fermented batter.

Come back later. Tell me.

Then let’s have a discussion on this.

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