Idli Rice
フワフワの蒸しパンを生む専用米！南インドの朝食を支える丸い粒
Description
Round, short parboiled rice specially processed solely to make batters for South Indian steamed bread 'Idli' and crepe 'Dosa'.
Classification: For Maniacs,Rice,Fermentation Exclusive
Shops selling Idli Rice
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Idli Rice(Short-grain parboiled rice)
Instructions
- Put Idli rice and Urad Dal (peeled black gram) in separate bowls, soak in water for hours respectively.
- Grind soaked rice and beans separately in a mixer then combine, add salt, leave in a warm place overnight (8-
- hours) to naturally ferment.
- Put the fermented, bubbly, puffed batter into a special steamer (Idli Maker), steam for ~
- mins into pure white fluffy Idli.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese white rice (fermentation quality drops, but as a round short-grain rice sub)
Pairing
Idli, Dosa, Uttapam
Trivia
[Hardcore] You might think 'Buy rice specifically just for steamed bread?', but making it with long-grain like Basmati fails fermentation, resulting in hard Idlis. An absolutely essential special rice 100% stocked in South Indian homes, promising fluffiness.
Eating tips & etiquette
[Unique Eating] Plunge freshly steamed fluffy Idli made from this rice into a sea of hot Sambar (bean soup), breaking and eating the sponge-like bread that absorbed soup to the limit!
Allergen
None