Idli Rice for Soft Idlis & Crisp Dosas – 26 kg
Soft, spongy idlis and crisp dosas start with the right rice. Chennai Rice Special Idly Rice is milled at our Erode plant for idli and dosa batter: it grinds smooth, ferments well and steams into light, fluffy idlis.
It comes in 5, 10 and 26 kg packs, so it suits a family kitchen as much as a hotel or tiffin centre that grinds batter every day.
Our idli rice
- Special Idly Rice — For soft, fluffy idlis and crisp golden dosas.
What makes good idli rice
Idli rice is a short, bold, parboiled rice. Parboiling (soaking, steaming and drying the paddy before milling) firms the grain, so it grinds into a smooth, slightly grainy batter that holds air as it ferments. That trapped air is what makes an idli rise and stay soft.
Good idli rice has grains of even size, very few broken pieces and no stones or husk, so the batter grinds evenly and every batch behaves the same way.
Idli batter: rice and urad dal ratio
Most Tamil homes use about 4 cups of idli rice to 1 cup of whole urad dal, with a small spoon of fenugreek (vendhayam) soaked with the dal. For crisper dosas, some families add a handful of raw rice or a little more rice to the same batter.
Soaking, grinding and fermenting
- Rinse the idli rice and urad dal separately, then soak each for 4 to 6 hours.
- Grind the urad dal first with a little cold water until it is light and fluffy. Grind the rice to a slightly coarse, smooth batter.
- Mix both with salt, cover and leave to ferment for 8 to 12 hours, until the batter has risen and smells pleasantly sour.
- Stir gently, pour into greased idli plates and steam for about 10 to 12 minutes.
In cold weather the batter takes longer to ferment; keep it in a warm spot in the kitchen.
Idli rice or Ponni rice for idli?
Ponni is made for plates of rice with sambar and kuzhambu, not for batter. Using it for idli gives flatter, denser idlis. Idli rice grinds and ferments better, so keep a pack of each: Ponni for meals and idli rice for batter.
For hotels, caterers and tiffin centres
Kitchens that grind batter every day need rice that behaves the same in every bag. Our idli rice is graded and packed at our own mill, and you can order it in bulk through our bulk order form for regular supply.
Frequently asked questions
Which rice is best for soft idlis?
A parboiled idli rice gives the softest idlis because it grinds smooth and holds air while the batter ferments. Chennai Rice Special Idly Rice is made for this.
Can I use the same batter for idli and dosa?
Yes. Most families use one batter for both; for crisper dosas, thin the batter a little or add a little raw rice when grinding.
Why are my idlis hard or flat?
Usually the batter did not ferment enough, the urad dal was ground too little, or too much water was added. Try a warmer spot for fermenting and grind the dal until it is light and fluffy.
What pack sizes does Special Idly Rice come in?
5, 10 and 26 kg packs. Hotels and caterers can order larger quantities through the bulk order form.
Is idli rice the same as boiled rice?
Idli rice is a type of parboiled (boiled) rice, chosen for a short, bold grain that grinds well. Not every boiled rice makes good idli batter.
Buy Special Idly Rice · Ponni rice for daily meals · Bulk orders for hotels & caterers
About Chennai Rice Industries
- Family-run rice mill at Nasiyanur, Erode, Tamil Nadu, founded in 1980.
- Capacity of 2,44,000 tonnes a year (MTPA), with 61,500 MT of paddy storage in 31 silos.
- Paddy is selected, tested, stored, parboiled (for boiled rice), milled on a 10-stage line (cleaning, husking, polishing, grading, colour sorting) and packed at the Erode plant.
- Sells Ponni rice and idli rice in 5, 10 and 26 kg packs (Rudra and Thaaram Nei Kitchadi in 25 kg) through distributors, shops and online across India.
Contact: WhatsApp +91 70666 46667 · support@chennairiceindustries.com · Contact page