Idli rice is a type of short-grain, parboiled rice commonly used in South Indian cuisine, especially for making idlis and dosas. Idlis are steamed rice cakes, and dosas are thin, crispy pancakes. Idli rice has unique characteristics that make it suitable for these traditional dishes.
Key features of idli rice include:
Short-Grain: Idli rice is typically short-grain rice, which contributes to the soft and fluffy texture of idlis.
Parboiled: The rice is parboiled before milling, a process where it's partially boiled in the husk. This results in a firmer texture and helps retain nutrients in the rice.
To use idli rice:
Soaking: Before making idlis or dosas, the idli rice is usually soaked in water along with urad dal (black gram) for a few hours. Soaking helps in softening the rice and aids in the fermentation process.
Grinding: The soaked rice and urad dal are ground to form a batter. This batter is left to ferment, allowing it to rise and develop a slightly tangy flavor.
Steaming: For idlis, the batter is poured into idli molds and steamed until they are cooked. The result is soft, spongy idlis.
Cooking Dosas: The same batter can be used to make dosas by spreading it thinly on a hot griddle. Dosas are cooked until they become golden and crisp.
Idli rice is a staple in South Indian households and is widely available in Indian grocery stores. It is cherished for its ability to produce dishes with a unique taste and texture.
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Kaveri Idli Rice (20 lbs)