Description

Idly Rice is a specific type of raw rice, carefully chosen for its high starch content and unique processing, which is essential for creating the perfect idly batter. When ground and fermented, this rice produces a batter that rises well and results in idlis that are exceptionally soft, fluffy, and white. The quality of the rice directly impacts the texture and taste of the final product, making it a specialized ingredient crucial to this staple South Indian breakfast. It is a parboiled variety that ensures the idlis have the right consistency and are easily digestible, forming the foundation of a traditional South Indian meal.

Benefits of Classic Idly Rice:

• Soft, fluffy, light-as-air Idlis.
• A delicious traditional breakfast ready in an instant.
• Hygienically packed in facility meeting food safety standards
• Consistency in quality across the year

Ingredients Ramajeyam idli rice – 4 cups Urad Dal/White Lentil – 1 cup Fenugreek seeds – 1 tsp Salt to taste METHOD : Wash and soak the rice in a bowl with enough water for 4-5 hours Wash and soak urad dal along with fenugreek seeds in separate bowls for 4-5 hours Firstly grind the soaked urad dal with enough water to make a smooth batter Next grind the rice with enough water Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too thick, add some more water and keep it overnight or keep it outside for 7-8 hours for fermentation. Do not make the batter too thin. It should be of flowing consistency, not runny. Once the batter rises and it has fermented, you can use it to make Idli and Dosa. Tips To prepare dosa batter: you can use the same ratio as mentioned above but add œ cup of raw rice while soaking rice to get more crispy dosas. Adjust water accordingly