Deccan Idli Rice is a short-grain parboiled rice specifically selected for making idlis — the soft, spongy steamed cakes that are the heart of South Indian breakfast. Regular rice does not ferment the same way or give the same airy texture. Serious idli makers know the rice matters. 20 lb bag for households that make idlis weekly.

The Right Rice for Real Idli

• Idli-grade parboiled rice — 20 lb
• Short grain, optimized for idli batter
• Ferments properly for airy, spongy texture
• Deccan quality

How to Use

Soak idli rice and urad dal separately for 4-6 hours. Grind together to a smooth batter. Ferment overnight. Pour into idli molds and steam for 10-12 minutes.

Frequently Asked Questions

Can I use regular rice for idli?
You can, but idli-specific rice is parboiled and short-grained — it ferments better and gives fluffier idlis.

What ratio of rice to dal?
Traditional ratio is 4:1 (rice to urad dal). Some families go 3:1 for a softer idli.

How long does 20 lb last?
If you make idlis weekly, roughly 2-3 months.

Check package for allergen information.