Best suited for making idlis and dosas
Grown organically in a PGS-certified farm
Processed in local mills in small batches
Sold fresh every 1-2 months
This round, pearly-white variety of parboiled rice with 20-30% bran, is best suited to make idlis and dosas. South Indian homes pride themselves on making fluffy idlis because of the superior quality of rice used to make idli batter. With Ambasamudram Rice, you too can become an expert at idli-making, while giving your family a healthy and nutritious breakfast!
Developed by Ambasamudram Rice Research Centre, idlis prepared using this rice are softer and tastier. It is an old, established and improved variety of rice that farmers can save and reuse the seed every season.
Originally called ASD16, it was later renamed Ambasamudram Rice by farmers from this town in Tirunelveli, Tamil Nadu. Bio Basics sources this rice from a single farm in Ramanad, where it is grown organically, free of fertilizers or any chemicals. It is harvested and stored as paddy. Processing and milling is done in small batches every two months and supplied clean and fresh to you. Ambasamudram Rice is one of our popular rice selections.
- Good source of iron and calcium
- Suitable for those with diabetes or who want to control their sugar intake
- Has less carbohydrates compared to raw rice
- Contains prebiotics that are good for your stomach
- Contains more fiber and protein than raw rice
- Easily digestible
- Once opened, take the rice out of the plastic pouch and store in an airtight container.
- If not used regularly, dry the rice in the shade after 2-3 weeks. Or add a few cloves, bay leaves or chillies to keep it free from infestation.
- If purchased in a cloth bag, transfer to an airtight container immediately on receiving it.
- If the rice is stocked during monsoon, please take extra care to keep the rice away from moisture.
- Don’t worry if you find bugs in your long-stored rice. This is normal when grain is grown organically, and processed and stored naturally. Sun dry for an hour, shade dry for another two hours, clean the rice and put it back in the container along with some cloves, bay leaves or chillies.
Ambasamudram Rice: 3 cups
- Urad dal: 1 cup (include 1 tsp of Methi/fenugreek seeds)
Soak the rice and dal separately for 5-6 hours.
Grind ingredients separately using a wet mixie grinder.
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.