Ambasamudram Idli Rice

Tamil அம்பாசமுத்திரம் இட்லி அரிசி (Ambāsamuttraman Iṭli Arisi)

Malayalam ഓർഗാനിക് ആംബാസമുത്തിരം ഇഡ്‌ലി അരി (Organik āmbāsamutthiraṁ iḍḷi ari)

Hindi ऑर्गेनिक अंबासमुद्रम इडली चावल (Ōrgēnik ambāsamudram iḍlī cāval)

Organic Idli Rice, also known as Ambasamudram Idli Rice, is a premium parboiled rice variety developed by the Ambasamudram Rice Research Centre. Known for its exceptional softness and delicious taste, this rice has gained popularity among farmers and consumers. Originally named ASD16, it is affectionately called Ambasamudram Rice by farmers in Tirunelveli, Tamil Nadu.

We at Bio Basics carefully select this rice from a single organic farm in Ramanad, ensuring it is free from chemicals and fertilisers. Harvested and kept in paddy form, it is processed every two months to maintain its freshness and original flavours. This meticulous process guarantees our customers receive clean, fresh Organic Idli Rice.

• Blood sugar control: Organic Idli rice helps regulate blood sugar levels, crucial for diabetes management.
• Heart health: The fibre content in Ambasamudram Idli Rice lowers cholesterol, promoting a healthy heart.
• Digestive health: The fermentation process aids digestion, making it suitable for sensitive stomachs.
• Weight management: Parboiled rice is high in fibre and its complex carbs keep you full longer, aiding weight control.

Keep your Organic Ambasamudram Idli Rice in a cool, dark place.

Store the Organic Ambasamudram Idli Rice in an airtight container.

FIFO - follow a first-in, first-out (FIFO) method. This ensures you're consuming the older rice first and prevents any newer rice from sitting around for too long.

Rinse the Rice: Measure the desired amount of Ambasamudram Idli Rice and place it in a large bowl. Rinse the rice under cold running water, gently rubbing the grains to remove any excess starch and impurities. Repeat this process 2-3 times until the water runs clear.

Soak the Rice: Transfer the rinsed Idli rice to a large bowl and cover it with enough water to submerge the grains completely. Let the rice soak for at least 4-6 hours or overnight.

Soaking helps soften the grains, making them easier to grind and resulting in softer idlis.

Drain the Rice: After soaking, drain the water from the rice using a sieve.

Discard the water. Grind the Rice (and Urad Dal)If you're using urad dal in your idli recipe, you'll need to grind it along with the soaked rice. Use a wet grinder or a high-powered blender to grind the rice and urad dal into a smooth batter. Add a little water as needed to facilitate the grinding process. The consistency of the batter should be thick but pourable, similar to pancake batter.

 Ferment the Batter (Optional)If you prefer fermented idlis, cover the batter and let it ferment in a warm place for 8-12 hours or overnight.

Fermentation not only enhances the flavour of the idlis but also makes them more digestible. Add Salt Once the batter is fermented, add salt to taste and mix well.

Prepare the Idli SteamerGrease the idli moulds with a little oil or ghee to prevent sticking. Fill the bottom of the idli steamer with water and bring it to a boil. 

Pour the Batter Pour the prepared idli batter into the greased moulds, filling each mould about three-quarters full. Tap the steamer gently to remove any air bubbles.

Steam the IdlisPlace the filled idli moulds in the steamer and cover with a lid. Steam the idlis on medium to high heat for 10-12 minutes or until a toothpick inserted into the centre comes out clean.  

ServeOnce the idlis are cooked, remove them from the steamer and allow them to cool for a few minutes. Use a spoon or knife to gently remove the idlis from the moulds. Serve hot Idlis with chutney, sambar, or any other accompaniment of your choice.