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RED RICE IDLI RECIPE /Mapillai Samba rice idli

RED RICE IDLI / MAPILLAI SAMBA RICE IDLI

It is one of the most popular rice varieties in tamilnadu, india. The rice is red in colour which contains rich in iron and zinc and it can helps for the production of haemoglobin and myoglobin. 

Mapillai Samba or “Bride Groom Rice” is a native variety of rice, which is red in colour and is grown predominantly in Tamil Nadu. It’s well suited to organic farming because it is hardy and demands little or no fertilisers or pesticides. It is a 160 days crop. Unfortunately, along with other native varieties of rice, mapillai samba has all but disappeared from our farms and markets, making way instead for highly processed, nutritionally inferior white rice. Very few passionate traditional farmers still grow such rice now. This rice comes from Thiruvannamalai in Tamilnadu.

Mappillai samba rice is a good source of iron and zinc. Iron contributes to the production of myoglobin and haemoglobin. Myoglobin and haemoglobin deliver oxygen to muscles and tissues keeping body high in energy level. It also contains pro-anthocyanins which help to reduce cholesterol and hyperglycaemia.

BENEFITS OF THIS RICE

  • The high fibre content present in the rice eases digestion.
  • The vitamin B1 present in the rice aids in healing stomach and mouth ulcers.
  • Improves immunity and stamina
  • Strengthens muscles and nerves
  • Makes the blood flow faster so that our body gets instant energy
  • Increases hemoglobin content
  • Good for diabetics since it is has a low Glycemic Index.
  • Little ones will achieve better growth

INGREDIENTS –[ if using mixie use 3cup rice + 1 cup dal / for wet grinder use 4 cup rice + 1 cup dal ]

  • 3 cup red rice / Mapillai samba rice
  • 1 cup urad dal
  • 1 tsp methi seeds
  • ¼ cup poha
  • Salt to taste
  • Water as needed to grind the batter

NOTE – you can add 1 tbsp sago [ sabudana ] in the rice while soaking .

METHOD

Wash and rinse the rice well . Soak it in enough water for 6 to 8 hours. [ this rice takes more soaking time ]

Wash and soak the  dal with methi seeds for 4 hrs separately .

First grind the urad dal + methi first with little water . Don’t add water at a time and grind. Add water little by little and grind it. Transfer to a big vessel .

Add rice to the mixie jar and grind by adding enough water .

Mappilai Samba rice takes a little more time to grind than the normal rice.

 [ grind it in batches ]

Grind it to a smooth paste, add a little more water if required.

Don’t add more water. Just add as much as required.

Transfer the ground rice batter to the bowl which has urad dal batter.

Add  salt , using your hand beat the batter well for 5 mins . [ imp step if using mixie to grind  ]

Instead of hands you can use a beater to beat the batter .

Mix well so that the salt will dissolve and both the batter should combine.

Cover and leave it undisturbed for minimum 8 to 10  hours  or over night , in a warm place and let it ferment.

Put some water in an idli vessel and put it on medium flame.

Grease the idli plate and gently fill the mould with the batter.

Put it inside the idli vessel and let it steam for 10  minutes.

Once idli is done, serve hot.

Super soft Mappilai Samba idlis are ready to serve.

You can also make  crispy dosas the next day with the same batter (just add a few tsp of water to get a more flowing batter for dosas). And then proceed to make Dosas as usual .

TIPS ON BATTER –Batter for soft idli and dosa

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