Idly / Kranti rice

Features:
The grains of Idly Rice are short and plump, with a white color and mild flavor. It is specially processed to absorb water efficiently, which is essential for making batter. When cooked as rice, it has a soft, slightly sticky texture. The grain is non-aromatic and neutral in flavor, making it perfect for pairing with strong accompaniments like chutneys and sambar

Usage:
Idly Rice is mainly used to prepare the batter for idlis (steamed rice cakes) and dosas (savory pancakes). It is also used in other fermented rice-based dishes. The rice is soaked and ground to make a fine, smooth batter, which is then left to ferment

Popularity:
This rice variety is widely used in southern states of India, such as Tamil Nadu, Karnataka, and Andhra Pradesh. It is highly appreciated for its ability to create the perfect texture for idlis and dosas, essential elements of South Indian cuisine

Price:
Idly Rice is generally affordable, positioned in the mid-range category compared to premium rice like Basmati or Matta Rice. It is slightly more expensive than regular non-basmati rice varieties due to its specific use

Similar Varieties:
Similar varieties include Ponni Rice, which is also used in South Indian cooking, though it is less specialized for batter making. In other regions, similar short-grain rice varieties used for batter include Arborio rice, though the texture and outcome differ slightly