Idly Rice
Idly Rice
Idly rice, also known as parboiled rice or idli rava, is a type of rice that has been partially boiled in its husk before being dried and hulled. This process makes the rice easier to digest by retaining more nutrients than traditionally processed white rice. It is commonly used to make idlis, a traditional South Indian breakfast dish made from fermented batter of rice and lentils. Idly rice produces soft and fluffy idlis with a mild taste that pairs well with chutneys and sambars. The high starch content of idly rice also makes it ideal for making dosa, another popular South Indian dish. Its versatility makes it a staple ingredient in many households throughout India, especially in the southern region where idlis are widely consumed.
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Cooking Method
The individual soaking of parboiled rice and black gram (Urad dal) for 4-5 hours resulted in their subsequent grinding process with intermittent water additions, followed by mixing both batters together with a pinch of salt.
Packing Size
- 1 KG
- 5 KG
- 10 KG
- 20 KG
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