Matta Rice Idli/Dosas (Ukdo tandul poLe/idli)

Idli

Few days ago I was chatting with my friend Priya and she mentioned using parboiled rice in idli/dosas. I don’t usually like the texture of idlis/dosas made with ukdo tandul(matta rice). She mentioned that she makes idlis with all parboiled rice. This is the only parboiled rice I have in the pantry. So I thought I would have to try Matta Rice idli/dosas again. I have to say this was one of the best idlis I have made in a while. They were pillowy soft and delicious.

This Matta Rice Idli/Dosa batter was used for a week in different forms – dosas, idlis, appe, uttappa. This became sour a bit faster than the all idli rice batter but it also made very soft and delicious idlis. I used 50% urad dal with skin. The skin gives some fiber. You can use all this or the whole black urad or dal/whole urad without skin. All the versions work well.

The next day, I made dosas with the same batter. Use a well-oiled tava for making the dosas. I served the dosas with a spicy chutney and they tasted amazing.

Dosas(PoLe)

Then the next day was appe. They had outer crispy sides and but very soft in the center, just the way appe should be.

Appe

Last was uttappa. By now the batter had a sourness. The addition of a lot of onions and coriander leaves offsets the sourness. Give these a try and I am sure you would love these.

Uttappa

Check out these matta rice appe recipe too where the batter is specifically made for appe.
Check out the idli post here.

2 thoughts on “Matta Rice Idli/Dosas (Ukdo tandul poLe/idli)”

  1. What is the difference betweetn matta rice and idli rice, so should we look for idli rice. What is the full name or brand of this idli rice. Is matta rice is same as matta red rice?

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