Udhaiyam Idly Rice 1kg

Udhaiyam Idly Rice is the short-grain parboiled rice used specifically for idli batter. Parboiling changes how the starch behaves, and that is why a batter ground from idly rice ferments well and steams into a soft, white idli, where the same recipe with ordinary raw rice gives a flatter, denser result.

Best for

• Idli batter, ground with whole urad dal
• Dosa and uthappam batter
• Plain steamed rice, where a firmer grain is wanted

How to cook it

For batter, soak four parts idly rice and one part urad dal separately for four to six hours, adding a teaspoon of fenugreek to the dal. Grind the dal first with cold water until light and airy, then the rice to a slightly grainy paste, and combine them by hand. Add salt, cover, and leave in a warm place for eight to twelve hours until risen. Steam idlis for ten to twelve minutes in greased plates.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.