(Ambika) Idli Rice 5kg

Ambika Idli Rice requires shorter soaking time before grinding while nurturing the much required consistency of the batter, thus making fluffiest, smoothest Idli and crisp, delicious Dosa. It's our prime focus to deliver the best possible produce to give your favorable idli the much needed softness and taste, to get the earthiness love of southern India to your table.

Why Ambika
Ambika Idli Rice is hygienically packed, free from foreign matter.

Where to use
Cooking Method for 25 Idli To make thick idli batter, combine the ¼ cup Ambika urad dal white and ½ table spoon Ambika fenugreek seed and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the 1 cups Ambika Idli rice and 1½ table spoon Ambika rice flake and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the Ambika urad dal and Ambika fenugreek seeds and blend in a mixer to a smooth paste using approximately 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the Ambika Idli rice and thick Ambika rice flakes and blend in a mixer to a slightly coarse paste using approximately 1 ½ cups of water. Add this mixture to the Ambika urad dal, Ambika fenugreek seeds mixture, add the salt (to taste) and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the idli batter well once again and pour spoonful's of the batter into each of the greased idli molds to make soft idli.

Also Known as
Parboiled Rice