pure Grains Pure Goodness
Idly Rice
Idly Rice a parboiled, short-grain rice specifically processed for making traditional South Indian dishes such as idlis (steamed rice cakes) and dosas (crispy rice pancakes). It is soaked and ground easily with urad dal (black gram), producing a smooth, fluffy batter ideal for fermentation.
| Item | Idly Rice |
| Brand | Yes Brand |
| Rice Type | Parboiled |
| Grain Size | Short Grain |
| Color | White |
| Container Type | Bag |
| Maximum Shelf Life | 12 Months |
Power Your Day with Idly Rice
Health Benefits
Easily Digestible
Light and soft food, ideal for all age groups
Energy Rich
Good source of complex carbohydrates
Supports Fermentation
Enhances gut health due to natural fermentation when used in idly/dosa batter
Low Fat, No Cholesterol
Heart-friendly and suitable for healthy diets
Naturally Gluten-Free
Safe for gluten-intolerant individuals
Soft Texture
Produces fluffy, soft idlis that are easy on the stomach
Turn Idly Rice Into the Best Batter
How to Use Idly Rice (For Batter)
Idly/Dosa Batter Preparation
Idly Rice is mainly used to prepare batter for idly, dosa, uthappam, and paniyaram.
4 cups Idly Rice
1 cup Whole Urad Dal
1 tsp Fenugreek Seeds (optional)
Salt to taste
Instructions:
Soak Idly Rice and Urad Dal (with fenugreek seeds) separately for 4–6 hours.
Grind urad dal to a fluffy consistency, then grind rice to a slightly coarse texture.
Mix both batters, add salt, and let it ferment overnight (8–12 hours) in a warm place.
Use the batter to make soft idlis or crispy dosas.
Steamed Idly Cooking Method
Grease idly molds with oil.
Pour fermented batter into the molds.
Steam in an idly cooker or pressure cooker (without weight) for 10–12 minutes.
Cool for 2 minutes, then scoop out and serve with chutney and sambar.
Idly Rice, Pure Goodness
Use of Idly Rice
Idly Rice, Pure Goodness
Use of Idly Rice
The Taste of Tradition
Related Products
Idly Rice - Yes
Idly Rice - Boss
Broken Idly Rice
