Description
Short Grain Boiled rice is called Puzhangal Arisi in Tamil. Boiled and Par-boiled is often confused and almost considered the same. But there’s a small difference in the processing style, you can read more on this topic here. Glad to see this product recently in most Indian stores and thought would be a great solution and substitute for Idli rice. Look for Ponni Boiled rice (Ponni Puzhungal arisi) (Dakshin Brand) in your local Indian store… they come only in 20lbs and cost around $27 to $30. This variety yields almost similar results like Idli rice except the colour will look pale with light yellowish tinge and also the ground batter will smell like congee thanni(water) but will not interefere with the taste. Spongy idlis and crispy dosas assured.
Long grain par-boiled works for idli dosai but only certain brands(Uncle bens) promises good results, check here for a another great recipe contributed by our friend Kavi. Some local American brand long grain par-boiled doesn’t yield good results, they are very sticky, yellowish grains and hard to grind, even after soaking for long time. I’ve tried Texas brand, El paso… they all will go to garbage, do not purchase them. Also would like members to share some brands which they had success with.
Boiled rice / Puzhangal arisi / Par-boiled arisi / idli / Dosai / Tips / Rice
| Ingredients | |
|---|---|
| 4 cup | Puzhangal arisi |
| 1½ cup | Split black gram (ullundu) |
| ½ tsp | Fenugreek seeds |
| 1 tbsp | Cooked white rice |
| 4 tsp | Salt (exact measure) |
Instructions
Soak split black gram along with fenugreek seeds in enough water. Rice has to be soaked separately in water and let they both soak overnight. Next day rinse several times and drain all the water. Grind the split black gram to a silky soft consistency with little water. I used my grinder and would allow atleast 15 minutes to 25 minutes to grind the urad dal to come to this stage. The remove that and grind boiled rice along with soaked rice with little water for about 10 minutes. The consistency should look little coarse resembling rava. But when you rub with your fingers it should become soft. Remove and mix this with ground dal and salt. Cover and let it stay on your counter top. That night preheat oven to 450F and switch off. Place this batter inside that hot oven covered. Let it ferment overnight and the next morning it will almost double in quantity. Gently mix and make idlis.
For dosai, I would usually use the same batter but will mix little water to make the consistency slightly thin and then proceed. Serve with choice of gravy.
Notes
Yield: 30 idlis (approx)
Any variety urad dal can be used.. split or whole. I’ve heard that using whole urad yields more batter.. but for me both worked the same.
16 Comments
Hi Mullai,Can I use Lakshmi Brand Puzhangal arisi.Thanks.
Hello Qursi, yes I have tried Laxmi brand, it’s good.. so ahead?
hi,atlast i found out the mistake is in the grinder stone..it was flat and polished.then i put some spots (kothurathu)on the stone.then i grind the flour as you said.it came out really good like your picture.thank you soo much..
thank you soo much..feeling really very happy after u replied me.i will try to grind the dhall as you said and let you know the result.sticky means its like “cooked maavu”.sorry if it sounds stupid..he hee.
big fan of ur site..you are doing amazing job,,,pls pls clearify my doubt..i followed ur proportion and i used parboiled rice only.my idly looks so good and spongy soft but it is sticky inside..steaming time is also correct.please help me…nobody giving me the right answer…….
Nila, What do u mean by sticky? If its not cooked then you have to increase the steaming time, once done switch off. Do not scrap the idlis right away, let it sit in the idli pan for few minutes then they would easily slide when you scrape. Sometimes if the urad dal quality also makes the batter sticky. Trying grinding then with less water and make sure they are really fluffy after grinding. If they turn out rubbery while grinding thats one indication that you idlis going to be sticky. Thanks.
Mullai,
Please help me with my doubt. I have whole urad dal at home..got it by mistake. Can i follow the same recipe with whole urad..or should i get broken one.
Also, does the dosa texture depend on the pan we use..i have non stick and dosa kaalu too ( from India ).
Please help panango.
Whole urad dal is ok to use too, same proportion. Pick a pan which you are comfortable with, iron pan is the best of all.
Thanks Mullai. Just saw ur reply. Lemme see what works best!
Hi Mullai
Can you pleas let me know what the difference between this idli/dosa and the regular idli/dosa are – like texture or taste wise?
Thanks.
Dear friends
Is puzhungal arisi available in Edison NJ
hai Mullai
Just a clarification before soaking … U’ve mentioned 1 1/2 cnt.. Is that 1 1/2 cup urad dall?? Or its any other measure term??
Because ur measuring qty helps me to get gud name in my family for most of ur dishes i’ve tried.
thanks..
Thankyou Mullai. Nice Idly & Dosa.
oru idly tharayla.
Thankyou Mullai. Nice Idly & Dosa.
oru idly tharayla.
Very nice Mullai!!!
Thank you Mullai!