Boiled Rice Idlis

Picture 179

Boiled rice is supposed to be the staple food among the people of the west coast of our country. People prepare a number of dishes like the idli, oondi, Noodles, Dosa etc., But this particular idli recipe I borrowed from one of my friends when I recently visited Chennai. This idli is made purely of the boiled rice and a little coconut and absolutely no Blackgram dal at all. Also there is more good news in that this needs no fermentation and can hence be prepared instantly. Here goes the recipe !

What you need to have:

1. Red Boiled Rice – 1 Cup

2. Fresh grated coconut – 1/2 Cup

3. Fresh cooking soda – 1/2 Teaspoon

4. Salt – To taste

Picture 001

Ingredients of Boiled Rice Idlies

Ingredients of Toppings:

1. Chopped green chillies – 1 Teaspoon

2. Chopped coriander leaves – 1 Tablespoon

3. Chopped ginger – 1/2 Teaspoon

4. Chopped Cashews – 2 Tablespoon

5. Chopped Curry leaves – 2 Teaspoon

What you do with what you have:

1. Wash and soak red boiled rice in water over night for about 10 hours. On soaking it looks as below

Picture 005

Red Boiled rice on soaking

2. Grind soaked Boiled rice and fresh grated coconut in the mixer adding about 1/2 glass of water to a medium coarse consistency .

3. Transfer the ground idli batter to a bowl and mix cooking soda, salt, chopped green chillies, ginger, curry leaves, coriander leaves and grated cashews to the idli batter. Stir well.

Picture 006

Ground idli batter with toppings

4. Grease the idli moulds and immediately fill in the batter.

Picture 009

Idli moulds being filled with batter

5. Place the filled moulds in the cooker and steam it for about 20 minutes till done

Picture 178

Steamed Boiled Rice Idlies

6. Enjoy hot with your favorite chutney, chutney powder and sambar

Picture 179

Ready to serve Boiled rice idlies with chutney & chutney powder

Time taken (other than soaking): 30 minutes

Number of Idlis: 20 Idlies

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16 thoughts on “Boiled Rice Idlis

  1. Hi Pratibha Di, I will call u di as u r very senior to me ..a mark of respect. Your idlis are absolute delite. I am always on a lookout for instant recipes. Thanks for sharing. will love to keep in touch.

  2. Hi Pari,
    I went thru ur blog and it is really superb!!!!!!!!Really very good presentation. Please clarify me regarding Lotus stem. Another eqvivalent word for it if you know please since i liked ur rcipe. Please keep in touch. Bye and tc.

  3. Hi Cilantro,

    Thanx a lot for ur comments. Since they are instant anybody can give a thought to it other than soaking overnight.

  4. dear pratibha ji !! tried out these idlis today and they came out really really yumm!!! and so soft and tasty !!!

    whenever i am at a fix as to waht to cook i just go through your blog and i always get something new to try !! thanks for the pictures and the easy to follow steps… it is a real help !!!

    thank you

  5. HI Maai …

    How r u doing ??? Today I was going thru this blog and I found out it was ur …Hope u remember me Anupama ( pittsburgh)

    This recepi looks yummy and i am gonna try this , padman will like this …how r u and Uncle rgds….


    • Hi Anupama,

      By the grace of god we are all fine. Sharath had come down in the month of Dec 2009 and reached home by Jan 19 /2010. How are you both and also the little naughty one????????So keep in touch.

  6. is no fermentation required for this batter ? do they rise & become soft.
    can i make without coconut.

    i would like to make it as i have problem with fermented food.

    • Hi Ganesh,

      I have used normal boiled rice only which is available here. I mean the “Red rice”. I hope i have made myself clear

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