Swaad Idly rice 10kgs

Parboiled idli rice, idli arisi, ten kilos. Soak four parts rice to one part urad dal separately for four hours, grind the urad first until light and fluffy, then the rice to a fine grit. Mix by hand with salt and ferment overnight. The batter should double; use the oven light if the kitchen is cold.

Rice

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