Idli made with parboiled rice

Feb 27, 2017
By Mary Anthony
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IDLI MADE WITH PARBOILED RICE [ UKDA CHAWAL ]

Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.

In India, parboiled rice is very popular in the southern states. It is preferred for making idlis and dosas, as well as kanji for babies and elders, as it is easier to digest and better in terms of nutrition than raw rice.

INGREDIENTS

Par boied rice / ukda chawal – 3 cup if grinding in mixie and 4 cup if grinding in stone grinder
Whole skinless urad dal – 1 cup
Methi seeds – 1 tsp
Poha – a fistful
Salt to taste

PREPARATION

Clean ,wash ,rinse and soak the rice and dal separately.
Soak the rice first for 6 hrs. Add the poha in the rice just 10 mins before grinding it.
Soak the dal with methi seeds for 3 – 4 hrs.

METHOD

First drain and grind the urad dal without adding water .Now slowly add water [ not too much] grind it to a smooth batter. Remove it in a vessel.

Now drain and grind the rice .[again don’t add the water immediately, first grind without water ,then slowly add ]

Add the rice batter on top of the dal batter and mix well with clean hands.

Add salt and mix well with hands. [ if it is cold weather ,then add salt after fermentation as salt hinders the process of fermentation ]

Keep for fermentation for 10 – 12 hrs depending on the weather .

Batter should be of thick pouring consistency.

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 10 – 12 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with SouthIndian accompaniments .

My recipe for soft idlis which I learnt from my mom is –Batter for soft idli and dosa

NOTES

U can add a pinch of baking soda before steaming. [ optional ]
Don’t make the batter watery. If it is thick we can add water later.
If the batter is thin adjust by adding rice flour .
For more tips on batter ,refer here – Fermentation tips .
In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting.
Sometimes in cold regions it takes 2 days for fermentation .

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