Idli rice is a special variety of short-grain, parboiled rice commonly used in South Indian cooking to make soft, fluffy idlis and spongy dosas. This rice is processed in a way that retains nutrients while giving the batter the right texture and fermentation quality. When soaked and ground with urad dal, it produces a smooth batter that ferments well, resulting in light, airy idlis and crisp dosas. Idli rice is rich in carbohydrates for energy and contains small amounts of protein and minerals like calcium and iron. It is gluten-free and easy to digest, making it suitable for all age groups. Apart from idlis and dosas, it can also be used to prepare appam, paniyaram, and other fermented South Indian delicacies. Its unique starch content ensures softness and volume in steamed dishes, making it a staple in many South Indian households.
Idli Rice
Idli rice is a parboiled short-grain rice variety used mainly for making soft idlis and crisp dosas in South Indian cuisine. Its unique processing helps in fermentation and ensures a fluffy texture in steamed dishes. When combined with urad dal, it yields smooth, well-fermented batter perfect for idlis, dosas, and appams. Rich in carbohydrates, it provides energy, is gluten-free, and easy to digest, making it ideal for children, elderly people, and those with sensitive digestion. Idli rice is also used for paniyaram and other traditional recipes, making it an essential ingredient in many South Indian kitchens.
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