KAIKUTHAL ARISI IDLIES/HAND-POUND UNPOLISHED RICE IDLIES

Food experts state that the benefits of kaikuthal arisi/hand-pound unpolished rice have enormous nutrients. It is believed to control the blood sugar levels, as it releases sugar slowly into the blood and also has a well-balanced amount of nutrients like fibers, protein and iron. The selenium present in the hand-pound rice also reduces the risk of serious illnesses like cancer of the large intestine, cardiac diseases and arthritis. The  high amount of magnesium keeps the nervous system healthy and helps fighting asthma. It keeps the cholesterol levels under control too. It also has phytonutrients that help to prevent breast cancer.

kaikuthal arisi/hand-pound unpolished rice is light brown in colour. This fantastic rice and urad dal with methi seeds are put together to make the soft fluffy idlies that satiate senses and pamper your taste buds.

Availability : Variety of hand pound polished rice are available in online stores now. Cold pressed oils like sesame oil, groundnut oil and mappillai chamba rice (black rice) kitchadi chamba, hand pounded unpolished rice (brown rice) and all organic millets and millet flours ahand poundedded dals  are available. naturally yours, an online store. They are taking international orders through email.

The procedure of soaking, proportion, texture is the same as we do in making regular polished rice idlies. but the taste and the appeal of brown colour in this kaikuthal arisi are remarkable.

How to make these healthy kaikuthal arisi idlies?

Ingredients: 

kaikuthal arisi/hand-pound unpolished rice 400 gms

Deskinned or jelabi whole urad dal 100 gms

Salt needed

Fenugreek/methi seeds one full spoon

Adequate water for rinsing and soaking

Procedure:

Rinse the rice one time and soak for two hours

Soak urad dal and fenugreek seeds for 45 minutes

Grind the urad dal with fenugreek seeds with limited water to a smooth consistency.

Grind the rice to a coarse texture with required water.

Add rock salt with rice itself to grind.

Collect in a big vessel and mix well with hands so as to combine together.

Close with a suitable lid.

Allow to ferment overnight or eight hours.

Now the batter is puffed up.

Mix well and grease the idli mould and pour the batter in every slot.

Allow to steam for eight minutes.

Yummy light brown idlies are ready to have. The best alternative with low glycemic index is used instead of regular rice. 

The taste is high.

Surrender to the taste of difference..!