Idli Rice (Parboiled)

About Idli Rice (Parboiled)

Idli rice is made from crops cultivated in Tamil Nadu, South India. During the months of March and September, this harvesting is done twice a year. South Indian Top-quality Idly rice is commercialized for big trade and cafe service. Customers prefer these because they are good quality and fairly priced than Regular rice. Idli rice is a good bet in an area in which idli rice is a dietary staple. Idli rice, also known as parboiled rice, is rice that has been steam- pressed in its indigestible idli moulds. Parboiling is accomplished in three stages. This occurs immediately following harvest but prior to milling. This causes the rice to turn a light yellow colour. Rice has effective strength in its texture and backup existence. They soak the rice, steam it, and then dry it in its husk.

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Nutrition Facts (Per 100g)

How To Use Idli Rice (Parboiled)

• Dosa: To make dosa, mix one cup of Dosa rice and cup urad dal in a bowl with enough water to cover. Soak for 4-5 hours, then grind into a coarse texture. Add salt and mix well. Heat a pan on medium flame and spread the batter evenly across the surface. Cook until golden brown, flip over and cook for an additional 2 minutes. Serve hot healthy idli with coconut chutney or sambar. This is one of the Traditional Breakfast.
• Appam: For appam, soak one cup vr Dosa rice in Excess water overnight. Grind into a soft texture with one teaspoon of fenugreek seeds and add some cups water to make a smooth batterlike consistency. Cover the mixture and let it for fermentation process overnight or at 8-10 hours until it rises slightly in volume. Heat a non-stick pan over medium heat and pour 1/4 cup of the batter of rice into the center of the pan. Swirl the pan around so that the fluffy batter covers the entire surface area evenly. Cook until golden brown, flip over and cook for an additional 2 minutes before removing from heat. Serve hot with your favorite accompaniment such as coconut milk or stewed vegetables
• Uthappam: For uthappam, start by soaking two cups of Dosa rice in cold water overnight or for 7-8 hours until fermentation process. Drain off any excess water then grind into a fine paste along with two tablespoons of cooked black lentils (urad dal). Add some cups water if needed to make it into a thick yet runny consistency like pea soup! Heat a non-stick skillet over medium heat then pour 1/2 cup of idli batter onto it's center spreading outwards to create an even layer about 4 inches wide using backside of spoon or spatula to helps spread out thicker areas if desired .Cover skillet loosely with lid allowing steam to escape while cooking(2-3 mins ) Flip uthappam carefully using flat spatula .Cook on other side until lightly golden brown before transferring onto serving plate (1-2 mins). Serve hot with your favorite accompaniments such as chutney, pickle or sambar
• Idly Upma: For Idly upma, first take 2 cooked cups Idli Rice in a heavy bottomed vessel (or kadhai) on medium heat stirring continuously till they become light brown color & aromatic (takes about 3 minutes). Add chopped onions & green chillies saute them for few minutes till onion becomes translucent & crunchy followed by adding curry leaves, grated coconut, dry red chillies & cumin seeds .Saute all together for another minute or two just till its mixed properly but not mushy . Switch off flame & add salt , juice from one lime & freshly chopped coriander leaves according to taste .Mix everything together nicely .Your Upma is now ready! Serve warm garnished with some more coriander leaves