About The Product

Idli rice, otherwise called parboiled rice  is a kind of short-grain rice utilized in the readiness of idli, a well known South Indian steamed rice cake. Idli rice is a fundamental fixing in making idli, alongside urad dal (split dark lentils).

Idli rice is unmistakable from normal white rice in that it goes through a parboiling cycle prior to processing. Parboiling includes to some degree heating up the rice in its husk, which holds a portion of the supplements from the grain layer. Subsequent to parboiling, the rice is dried and afterward processed to eliminate the husk and wheat, bringing about cleaned, magnificent white grains.

Idli rice is described by its short and full grains, which have a somewhat firm and tacky surface when cooked. The starch content in idli rice is significant as it adds to the delicate and feathery surface of the idli cakes.

To make idli player, idli rice is normally drenched alongside urad dal for a few hours or short-term. The splashed rice and dal are then ground into a smooth glue, generally utilizing a stone processor or present day machines like a wet processor or blender. The hitter is matured for a few hours, permitting it to rise and foster a light and soft surface. The matured idli hitter is then steamed in idli molds, coming about in delicate and springy idli cakes.

Idli rice is explicitly developed and handled to make idli, and it is generally accessible in Indian supermarkets, especially those spend significant time in South Indian fixings. While it is basically utilized for idli, certain individuals additionally use idli rice to make different dishes like dosa (a matured crepe) or even as a substitute for standard rice in specific arrangements.

Idli rice is valued for its capacity to assimilate water well during drenching and maturing, which adds to the exceptional surface and taste of idli. It is a critical part in the darling South Indian breakfast and nibble thing, known for its delicacy, edibility, and flexibility.