Annam Idly rice 10kgs

Four parts rice, one part urad, and the whole house smelling of fermenting batter.

• What: Parboiled idli rice
• Pack: 10 kg
• Brand: Annam
• Best for: Idli, dosa, uthappam and paniyaram batter

Idli rice, also called idli arisi (Tamil) · idli ari (Malayalam) · idli akki (Kannada) · idli biyyam (Telugu) · idli chawal (Hindi).

What it is

Idli rice is a short, thick, parboiled rice kept for one job: batter. Parboiling firms the grain, so it grinds to a fine grit that holds air through the overnight ferment and steams up soft.

Ten kilos covers many weekends of batter, with the last of each tub going into uthappam and kuzhi paniyaram midweek. The idli come out white, soft and a little spongy. Choosing between rices for batter? Idli rice for soft idli and thicker dosa; add a handful of ponni raw rice to the soak for crisper dosa; keep sona masoori for the plate, not the grinder.

Tip: In a cold kitchen, put the batter in the oven with only the light on. It will rise by morning.

Goes well with: Udhaiyam Urad Gota, Idlimate Idli Cooker, Suswaad Idli Podi (Garlic)

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