Recipes using Kullakar Rice

1. Kullakar Thatte Idly


  • Kullakar rice – 2 cup (400g)
  • Lentils – ½ cup (100g)
  • Red rice flakes – 2 tbspn
  • Fenugreek- 1 tsp


  1. Soak the rice in water for 4 hours.
  2. Soak the lentils with fenugreek in water for 2 hours.
  3. Soak the red rice flakes in water for 15 minutes.
  4. Grind all the ingredients as usual.
  5. Add salt and allow it for ferment for 8 hours.
  6. Then you can prepare thatte idly.

This idly goes well with peanut chutney and tomato chutney. Try it and enjoy.

(Source-Traditional rice recipes from Ms. Shoba, Madurai)

2.Kullakar rice kuzhipaniyaram


  • Kullakar idly batter –10 ladle
  • Bombay rava – 2 ladle
  • Ginger- 1 piece finely chopped
  • Green chilli – 4 nos
  • Grated coconut – 1/4 cup (50g)
  • Coriander leaves – few


  1. Soak rava in water
  2. Add salt to the soaked rava and grind it. Mix this with idly batter.
  3. Grease the paniyaram pan and pour batter into each mold.
  4. Cook until done.
  5. No need to serve paniyaram with side dish.
  6. For crispy paniyaram, lower the heat and cook for few minutes.

(SOURCE: Translated from Sempulam recipe)

3.Kullakar kancheepuram idly


  • Kullakar (Boiled) – 1 cup (200g)
  • Kullakar (Raw) – 1 cup (200g)
  • Urad dhal – ½ cup (100g)
  • Aval – ½ cup (100g)
  • Fenugreek – 1 tsp
  • Black pepper – 2tsp
  • Cumin (powder) – 2 tsp
  • Mustard, urad dhal – 1 tsp
  • Curry leaves – 12 leaves
  • Dry ginger power or sukku – ½ tsp
  • Bengal gram / kadalai parupu – 1 tbsp
  • Green chili – 1 tbsp
  • Ginger garlic paste – 1 tbsp
  • Grated coconut – 2 tbsp
  • Oil – 2 tbsp + 1 tbsp
  • Salt – ¼ tsp


Preparation of idly batter

Rinse and soak rice, urad dhal and fenugreek for 3 hours. Rinse poha and soak separately. Then mix all the above mixture and grind it. Add salt and allow the batter to ferment for 6 – 7 hours.

Preparation before steaming idlis

In a kadai, add 2 tbsp oil. After the oil gets heated, add mustard, urad dhal, and bengal gram dal. Fry them for a second. Then add ginger garlic paste, grated coconut, powdered pepper, cumin, curry leaves to it. Fry for some more seconds. Switch off the flame and mix well. Pour the tempering mixture in the idli batter.

Making Kanchipuram idlis

Add 1 tbsp oil and ginger powder in the idly molds or small bowls. Then steam the Kanchipuram idlis.

(SOURCE: Recipe from Aval Vikatan by Revathy Shanmugam)

4.Kullakar Vella Aval Puttu


  • Kullakar Aval – 1/4 Kg (250g)
  • Water – 3 cups (600ml)
  • Cardamom – 4 nos
  • Grated coconut – 1/2 cup (100g)
  • Ghee – 2 tablespoon
  • Jaggery powder – 300 gms (1 1/2 cup)


Grind the aval into coarse pieces like rava. Add cardamom to it and grind it. Sprinkle water on the ground mixture and knead it evenly. It should be slightly moist. Steam it in idli pot for 10 minutes. Lightly fry the grated coconut with a little ghee and pour it into the boiled aval and mix. Keep this in the stove for a while and mix it, then switch off the stove. After it cools down a bit add jaggery powder and mix and eat. If you want, you can eat it with some ghee as per requirement.

Let's preserve our rice heritage, united in our efforts!