DAAWAT IDLI Rice 10kg

Parboiled idli rice, idli arisi, ten kilos. Short-grain rice parboiled before milling, which is what lets the batter ferment and rise. Soak four parts rice to one part urad dal separately for four hours, grind the urad first until fluffy, then the rice to a fine grit. Ferment overnight; the batter should double.

Idli rice

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