• Organic and 100% natural

• Perfect for making idlis

• Single-origin

Ponmani Idli Rice or CR1009 is an improved variety of rice that is also called Savithri in some places. This short-grained, bold, white rice is very popularly used in Tamil Nadu for making idlis. It is very similar to Bio Basics’ Ambasamudram Idli Rice and has 20-30% bran If you are not confident making idlis, you should definitely try Ponmani Rice. You are sure to get soft, fully idlis.

The Story

Bio Basics sources Ponmani Idli Rice from a single farm in Mayiladuthurai, Tamil Nadu, where it is grown organically, free of pesticides or fertilisers. Since we source it from a single farm, the quality of rice is consistent. Once harvested, it is stored as paddy. The quality of the rice improves with ageing. It is parboiled once a month or once every two months and supplied to us in fresh batches.

Health

• Easy to digest
• Gluten free
• Lowers cholesterol
• Keeps blood sugar in check

Storage

• Remove rice from plastic packaging and store in an airtight container.
• Ensure the rice is kept away from moisture in a cool, dry place.
• Add a few cloves, bay leaves or chillies to keep it free from infestation.
• It is normal to find bugs in long-stored organic rice. Spread the rice on a plate and dry in the sun for an hour or in the shade for two hours to remove the bugs. Then clean the rice and put it back in the container along with some cloves, bay leaves or chillies.

Cook

Idli Batter:

• Wet grinder: 4:1 of rice to urad dal
• Mixie grinder: 3:1 of rice to urad dal
• Add 1 teaspoon of methi/fenugreek

Method:

• Soak the rice and dal separately for 5-6 hours.
• Grind ingredients separately.
• Use your hand to mix them gently together with some salt
• Leave to ferment for 7-8 hours or overnight. The batter will rise indicating that it is well fermented and ready for use.

Note: Excess batter can be refrigerated and used for making dosas.