Posted on 21-Feb-2019


Idly Rice

Type : Paraboiled/Raw / Grain Size : 5.8 TO 6 mm / Moisture: Max 14% / Sortex : 100%, Broken – 1 TO 2 %, Mixture : NIL , Yellow Kernal : NIL Chalky : NIL
Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Idli have several variations, including rava idli, which are made from semolina. Regional variants include sanna of Konkan and Enduri Pitha of Odisha.
Idli rice is an Indian rice which is parboiled. Parboiled rice is pre-processed in order to reduce soaking time before grinding and it also has gelatinised starch which gives added texture. Short or medium grained rice is used because you need over 80% amylopectin (s starch) to make soft and plump idlis

To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal, Vigna mungo) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavour. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight to double its volume.
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