Chozha Idli Rice 5kg

Sunday night grinding, the fridge box refilled, and Monday breakfast already decided.

• What: Parboiled idli rice
• Pack: 5 kg
• Brand: Chozha
• Best for: Idli, dosa 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

Parboiled rice starts as paddy soaked and steamed with the husk on, then dried and milled. The grain comes out harder and a shade yellow, and that is what lets an idli batter ferment properly and steam up soft rather than dense.

Five kilos is the household sack, enough batter for a few weeks without giving up a whole cupboard to rice. Take it to a smooth, fine grit and stop; ground coarse it gives grainy idlis. Choosing between the batter rices? Idli rice for idli and dosa, sona masoori for the plate, and urad dal is the other half of the job either way.

Tip: If the kitchen is cold, ferment the batter in the oven with only the light on. Irish winters stall it otherwise.

Goes well with: Udhaiyam Urid Dal / Gota 1kg, 777 Madras Sambar Powder, Heera Methi (Fenugreek) Seeds

Parboiled rice.

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