DESCRIPTION - Popular in the southern states of India, idly rice is parboiled Indian rice. Idly rice is white in color and looks fluffy. Boiled rice provides a unique aroma and incredible flavor. It is specifically used to make idli (a savory rice cake traditionally made by steaming fermented rice and dal batter) and dosa (a thin pancake or crepe originating in South India made by steaming fermented rice and dal batter).
As the name suggests, idli rice is used to prepare the batter for South Indian idlis and dosas. Idlis are soft, fluffy steamed rice and lentil cakes that are part of the staple diet in states like Tamil Nadu, Kerala, etc. They can be served as is with sambhar and chutneys, or fried in oil with seasonings and molagappodi powder (chutney powder). Idlis can also be mixed with curd, seasoned with curry leaves, mustard, and chilies, and served cold.

PREPARATION AND USE -
Idli Batter Recipe:
1. Soak 3 cups of idli rice and 1 cup of urid dal separately overnight. You can also add a tablespoon of methi seeds to the soaked rice.
2. Grind the rice and dal in the morning and mix well.
3. Add salt and let the dough ferment for 8-10 hours in a warm place.
4. Use immediately or store in the refrigerator. Some people use different ratios of rice to lentils. Instead of 3:1, it can be 4:1.

THE HEALTH BENEFITS -
Health Benefits of Idli: Each idli contains minimal fat and cholesterol and adds only 40-50 calories. It's a light snack that provides protein and carbohydrates.