Riso Ali Baba Idli Parboiled rice is specifically selected and processed for making idli, a popular South Indian steamed rice cake. Parboiling preserves nutrients and results in grains that yield soft and fluffy idlis. The 4x5kg packaging is convenient for medium to large households, restaurants, or catering services, ensuring a sufficient supply while maintaining freshness.

Cooking Instructions for Idli:

1. Soaking:

   • Wash and soak 3 cups of Riso Ali Baba Idli Parboiled rice and 1 cup of split urad dal (black gram) separately in ample water for 4-6 hours or overnight.

2. Grinding:

   • Grind the soaked rice and urad dal separately to a smooth batter, adding water as needed to achieve a thick, pourable consistency.

   • Combine both batters in a large bowl, mix well, cover, and let it ferment in a warm place for 8-12 hours or overnight until it rises and becomes slightly sour.

3. Steaming:

   • Grease idli molds and pour the fermented batter into them.

   • Steam in an idli steamer or pressure cooker (without the weight) for 10-12 minutes or until a toothpick inserted comes out clean.

   • Remove from the steamer and let it cool for a few minutes before serving.

Serve the idlis with coconut chutney and sambar for a traditional South Indian meal.