Mappillai Samba Rice/Bridegroom Rice
is a traditional and native rice of Tamil Nadu.
Mappillai Samba Rice is rich in Vitamin B1, B6 , Magnesium, iron, zinc etc
which plays a vital role in maintaining a healthy nervous system. In ancient
days, certain sports like lifting the rock were conducted for the bridegroom to
test their bravery, physical and mental strength. To improve the strength of
the bridegroom, the mappillai samba rice is cooked and served. So this variety
of rice is named as Mappillai Samba Rice or Bridegroom Rice. Do try out this
healthy Mappillai Samba Idli and post your comments here. Meanwhile do check
out other healthy Millet Recipes and other Breakfast recipes here.
Here’s how to make Mappillai Samba Idli with step by
step photos…
Ingredients
Mappillai
Samba Rice/Bridegroom Rice
|
2
cups
|
Idli
Rice/Idli Arisi
|
2
cups
|
Urad
Dal/Ullutham Paruppu
|
1
cup
|
Fenugreek
Seeds/Vendhayam
|
1
tsp
|
Salt
|
As
needed
|
Oil/Nallaennai/Gingelly
Oil
|
As
needed
|
Soaking Time: 5-6 hours Recipe Category: Breakfast/Dinner
Grinding Time: 1 hour Recipe Cuisine: Tamil Nadu, India
Cooking Time: 15 minutes
Author: Priya Anandakumar
Few Benefits Mappillai Samba Rice/Bridegroom
Rice
The high fibre content present in the rice eases
digestion.
The vitamin B6 helps in strengthening the nervous
system and muscles.
The Vitamin B1 present in the rice aids in healing
stomach and mouth ulcers.
The mappillai
samba rice improves immunity and stamina. It makes the blood flow faster so
that our body gets instant energy.
Regular intake of mappillai samba rice increases haemoglobin
level in our blood. It plays a vital role in controlling the blood sugar level
and is perfect for diabetic patients.
Method
Wash mappillai samba ruce and idli rice together in
water atleast 3 times.
Add fresh water to the rice and soak for about 5-6
hours.
Wash and soak the urad dal/ullutham paruppu and
fenugreek seeds together for about 3-4 hours.
Add fresh water to the dal and soak for about 5-6 hours.
Add urad dal to the grinder and grind until soft,
fluffy and fine paste with required amount of water and transfer it to a bowl.
Now add the mappillai samba rice and idli rice
together to the grinder and grind it to smooth batter with required amount of
water.
Transfer the ground rice batter to the urad dal
batter. Mix both urad dal batter and mappillai samba rice
batter together along with required amount of salt. Keep it overnight for
fermentation or for about 7-8 hours.
Next day morning the batter will rise with tiny
bubbles indicates the batter is ready to make idlis or dosas.
Grease the idli plates with nallaennai/gingelly oil,
pour the batter and steam cook the idlis for about 10-12 minutes.
When you insert tooth pick it comes out clean without
batter that shows the idlis are cooked.
When the idlis are done, sprinkle little water and
remove the idli tray from the idli cooker and let it sit for about 5 minutes to
cool down.
Remove the Mappillai Samba Idli’s from the idli plate
using a spoon and serve it along with Chettinad Kaara Chutney or any Chutney ofyour choice or with Sambar.
Suggestions:
If you live in colder countries, preheat the oven at
200 C for about 5 minutes and switch off the oven. Keep the batter in the oven
for about 6-8 hours, the batter will ferment and rise.
Use only gingelly oil for greasing the idli plates,
this gives added taste and flavour.
Yummy, delicious, super soft Mappillai Samba Rice Idli
is ready to be enjoyed. Serve it with Chutney, Sambar or Idli Milagai Podi.
Thanks a lot for visiting my space, please come back
again for more traditional and tempting recipes from my kitchen.
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Until then I am signing off…
Healthy choice.. perfect
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