Introduction
Idli is a traditional South Indian breakfast made from fermented rice and lentils. It is commonly served with chutneys or sambar, steamed vegetables, and coconut chutney. The dish requires a specific type of rice- Girinji rava (Idli) rawa or Brown rice for example, which is not generally used in home cooking.
Many different types of rice can be used for idli, but some are better than others. In this blog post, we will discuss the best type of rice for idli and why it is essential to use the correct rice. We will also provide a recipe for making idli using this type of rice.
The Different Types Of Rice That Can Be Used For Idli
1. Black Idli Rice
Idli can be made using any type of rice rava, but black idli rava or brown idli rawa are more commonly used. Black idli rava contains less starch than regular brown rice for making idlis. This is the best type of rice for making idlis because it increases firmness and results in delicious soft textured idlis.
2. Brown Idli Rice
Another commonly used rice when making idli is brown Idli rawa. Brown idli rava contains more starch and is the best type of rice for making idlis if you want it less firm.
3. White Idli Rice
White idli rawa can used. White idli Rava contains less starch than regular brown rice. This is the best type of rice for making idlis because it increases firmness and results in delicious soft textured idlis.
The Nutritional Value Of Each Type Of Rice
1. Black Idli Rice
Black idli Rava is higher in fiber content than brown idli Rava. Black idli Rava has a higher iron content and phytosterol than other types of rice. Black idli Rawa also contains B vitamins.
2. Brown Idli Rice
Brown idli Rava is lower in fiber content than black idli rice. Brown idli Rawa also contains less B vitamins and iron than black rice. Brown rice is lower in phytosterol than black rice, but it also has a high vitamin A value.
3. White Idli Rice
White idli Rawa is higher in fiber content than brown rice but lower than black idli Rava. White idli Rava is low in iron, phytosterol, vitamin B1, and thiamine.
Which Type Of Rice Is The Best For Making Idli
Based on taste and texture, the best type of rice for making idli is black idli Rava or brown idli rawa. It is important to remember that the quality of rice used for making idlis directly impacts their final texture and taste. You must use only good quality rice for cooking your idlis.
This is because the type of rice you use affects the starch level in the mixture when it ferments. The amount of starch determines how thick the fermented mix will be. Therefore, good quality black or brown rice that has been freshly ground should always be used to make idlis as this will improve texture, taste, and firmness.
How To Cook The Perfect Batch Of Idli
1. Wash the rice until clean, soaking for about 20 minutes.
2. Soak for about 8 hours in the water, drain, and grind coarsely without adding any water. Grind again until fine.
3. Put a large bowl and transfer the ground rice into it. Add salt and cook in a pot for 10-15 minutes, stirring until the mixture starts to dry.
4. Add a cup of water and cook on low flame, stirring continuously until you get a soft dough consistency.
5. Prepare an idli stand and grease it with oil or butter(optional). Keep grates just above the oil level in the cooker pot to prevent sticking while steaming
6. Steam over a slow fire for about 15 minutes or until you get the desired texture for idli Rava.
7. Put on a plate and serve immediately with coconut chutney or vegetable curry.
8. Use idli rava to make idli roti, dosa, paratha, or pooris.
Conclusion
Besides taste and texture, the best rice for cooking idlis will also depend on the rice you use. For example, some types of rice contain more starch than others, resulting in soft textured idlis. Whereas some types have less starch which results in slightly firm idlis. For more flavorful idli, add salt, oil, and jaggery to the cooked rice when making it.