Idli Rice Udhaiyam 10kg

Description

Udhaiyam Idli Rice is specially selected parboiled rice from southern India, created for fermented batters for idli and dosa. The grains, after steaming, easily grind into a smooth paste, yielding fluffy, soft idli and thin, crispy dosa with a delicate, slightly nutty aroma. Ideal for daily breakfast with sambar and chutney, as well as evening dishes like masala dosa. How to use (basic recipe): rinse the rice and urid dal (black lentils without skin) in a ratio of 3:1; separately soak the rice for 4–6 hours and urid dal for 2–4 hours (with ½ teaspoon of fenugreek for better fermentation); grind: rice into a fine paste, dal into a very smooth paste; combine, add salt and water to a thick cream consistency; ferment for 8–12 hours in warmth (until doubled in volume). Idli: fill greased molds and steam for 10–12 minutes. Dosa: pour the thinner batter onto a heated tawa/pan, drizzle with oil, and fry until golden brown. Tips: for extra softness, add 2–3 tablespoons of poha flakes to the soaked rice; in cooler conditions, extend fermentation or use a warm oven (with the light on). The rice is naturally gluten-free and pairs neutrally with spices; it also works well in upma idli, appe/paniyaram, or uthappam. Storage: in a dry, cool, shaded place, tightly sealed, away from moisture and strong odors; after opening, transfer to a container.