Annam Idly Rice 5kg

Annam Idly Rice is a short, parboiled rice grown and milled specifically for batter, not for the table. Parboiling changes the starch so that ground with urad it ferments reliably and sets into idlis that are soft and spongy rather than dense.

Best for

• Idli batter, ground with whole urad
• Dosa, uttapam and paniyaram batter
• Adai and other ground rice tiffin dishes

How to cook it

This is a grinding rice. Rinse and soak it four to six hours, separately from the urad, then grind it slightly coarse, like fine semolina. Combine with smoothly ground urad at roughly three or four parts rice to one part urad, add salt and ferment eight to twelve hours somewhere warm until it has risen and smells faintly sour. Do not stir it down hard afterwards.

Pack and storage

5 kg bag. Store in a cool, dry place, sealed after opening.