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Kranthi Idly Rice
Kranthi Idli Rice is a high-quality, parboiled rice variety specially cultivated and processed to make soft and fluffy idlis, a staple South Indian steamed rice cake. Known for its consistent grain size and excellent water absorption, Kranthi Idli Rice produces batter that ferments well, yielding idlis with perfect texture and mild flavor.
| Item | Kranthi Idly Rice |
| Brand | Yes Brand |
| Rice Type | Parboiled |
| Grain Size | Full Grain |
| Color | White |
| Container Type | Bag |
| Maximum Shelf Life | 12 Months |
Power Your Day with Idly Rice
Health Benefits
Soft & Fluffy Texture
Ensures perfectly tender idlis that hold shape but are light.
Supports Good Fermentation
Helps develop the natural sourness and airiness in batter
Nutrient-Rich
Parboiling retains essential vitamins and minerals
Easy to Digest
Light on the stomach and suitable for all ages
Gluten-Free
Naturally free from gluten, suitable for special diets
Consistent Quality
Uniform grain size ensures even cooking and batter consistency
Cost-Effective
Offers excellent value without compromising quality
Turn Idly Rice Into the Best Batter
How to Use Idly Rice (For Batter)
Cooking Method for Kranthi Idli Rice
Ingredients:
4 cups Minikranthi Idli Rice
1 cup Urad Dal (split or whole)
1 tsp Fenugreek seeds (optional, for better fermentation)
Steps:
Rinse the rice and urad dal separately 2-3 times.
Soak both rice and urad dal separately for 4–6 hours.
Grind urad dal into a smooth, fluffy batter.
Grind Kranthi Idli Rice to a slightly coarse texture.
Mix both batters thoroughly and add salt.
Let the batter ferment overnight (8–12 hours) in a warm place.
Use the batter to make soft idlis, crispy dosas, or vadas.
Idly Rice, Pure Goodness
Use of Idly Rice
Idly Rice, Pure Goodness
Use of Idly Rice
The Taste of Tradition
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