Description
Soft, fluffy idlis start with the right rice. Our idly rice is a premium quality, traditional short grain rice specially selected for its high starch content and fermentation properties, giving you idlis that are consistently soft, spongy, and light every single time.
The quality of idli rice matters more than most people realise. The wrong rice produces flat, dense idlis that stick to the mould and taste heavy. The right rice ferments well overnight, develops a natural sourness, and steams into idlis with the perfect airy texture that South Indian breakfasts are built around.
What Makes It Different
- Premium short grain rice selected specifically for idli and dosa making
- High starch content ensures proper fermentation and a light, fluffy texture
- Consistent grain quality for reliable results every time
- No artificial polishing, no chemical treatment
- Works equally well for dosa batter and paniyaram
How to Use
Soak idly rice for 4 to 6 hours, then grind with soaked urad dal in a ratio of 3:1. Ferment overnight for 8 to 10 hours in a warm place. The batter should double in volume and have a slightly sour, yeasty aroma when ready. Steam in idli moulds for 10 to 12 minutes. Serve with paruppu podi and cold-pressed gingelly oil for a classic South Indian breakfast.
If you enjoy exploring traditional rice varieties beyond everyday cooking, our mappillai samba rice and karuppu kavuni rice are worth adding to your kitchen.
Available in 500g and 1kg. No additives. No chemical treatment.
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