Recipes using Red Rice

1. Sigappuarisi Madaku Kulakattai

  • Red rice flour – 1 cup (200g)
  • Jaggery – 3/4 cup (150g)
  • Grated coconut – 1 cup (200g)
  • Hot water – 1 1/4 cup (250ml)
  • Salt – 1/4 tsp
  • Coconut oil – 2 tsp
  • Cardamom -3 nos


  1. Wash and Soak the red rice for 5 hours. 
  2. Grind it as fine, thick batter.
  3. Prepare the sweet stuffing. 
  4. Make sure the batter is thick or else add rice flour. 
  5. You can use kulakattai Achu or make the shape by yourself. 
  6. Stuff the prepared stuffing inside the kulakattai. 
  7. Seal it well, then boil it in idly maker or kulakattai pan. 
  8. Garnish it with shredded coconut.

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

2. Sigappuarisi Dosai


  • Sigappu arisi- 1 cup
  • Idly rice-1 cup
  • Urad dal-1 cup
  • Fenugreek-1 tsp
  • Thoor dal-1 tsp
  • Bengal gram dal-1 tsp
  • Salt-1/4tsp
  • Oil-3 tablespoon


Combine the rice, dal and fengreek and soak them together for 1 hour. Then grind them nicely. Then add salt and allow it to ferment for 6-8hrs. if you wish you can add 1 tsp sugar to the fermented batter or you could directly start preparing dosas without adding sugar as well.

[Source-Unnavum Nalamum by Revathi Shanmugam and Shiney Surendran. (Kannadasan Publishing House, Chennai)2020.p-86]

3. Thinai-Sigappuarisi Kaaraputtu


  • Sigappuarisi-1 cup
  • Thinai-1/2 cup
  • Green dram dal-1/4 cup
  • Grated coconut-1/2 cup
  • Small onion-15 nos
  • Green chillies-3 nos
  • Red chillies-2 nos
  • Lime juice-1 tablespoon ( only if you wish)
  • Sugar-1 tablespoon
  • Mustard-1 tablespoon
  • Curry leaves- a few
  • Salt-1/4 tsp
  • Oil-1 tablespoon


Soak the rice for 1 hour and then dry in shade. Then grind it well in the mixer and dry roast. Dry roast the thinai as well till it gives a giood aroma. Add salt in 1 cup water and add little by little to the powdered rice and mix. Then spread this rice mixture in the idli steamer and cook well. Do the same for thinai mixture as well. Cook the green gram dal ( do not overcook till it becomes mashy) and strain out the water. Finely chop the onions and green chillies and keep aside. Now combine cooked rice, thinai and dal mixture together. In a kadai add mustard, urad dal, curry leaves, onions, green chillies, salt and saute. Then add the cokied rice, thinai and dal mixture and add the other ingredients as weel and the dish is ready.

[Source- Unnavum Nalamum by Revathi Shanmugam and Shiney Surendran. (Kannadasan Publishing House, Chennai).2020.p-85 to 86]

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