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FLOUR / SOOJI
Rice Idli Sooji
Thanjavur, Tamil Nadu
Traditional coarse ground parboiled rice sooji for light, airy idlis.
Pack size
Ingredients / What's inside
[Ingredients / What's inside — awaiting client]
How to store
[How to store — awaiting client]
Delivery & enquiries
[Delivery & enquiries — awaiting client]
Why this idli sooji?
We selected this wheat after considering the place it came from, the growing conditions surrounding the crop, its physical character and, importantly, the way it performs in the kitchen.
Because provenance means very little if the food itself isn't exceptional.
CRITERIA LEDGER IS-260408-04
ORIGIN Thanjavur, Tamil Nadu
HARVEST Samba Harvest
CHARACTER Granular parboiled rice grits that hydrate uniformly.
PROCESSING Steam-cured and coarse milled.
Thanjavur, Tamil Nadu Field & Harvest Record
It begins with a place.
Sourced from heritage rice cultivators in the fertile Kaveri delta basin.
Milled when it matters.
The grain remains whole longer.
Milling takes place closer to when the flour is required, reducing the period the product spends sitting in milled form.
What to expect
Aroma Gentle sweet parboiled fragrance
Texture Pearly and gritty
Cooking behaviour Ferments into cloud-soft, spongy idlis with natural lift
Best used for Steamed idlis and South Indian tiffin specialties
Storage Keep dry in a tightly closed tin
Trust, documented.
Testing isn't a badge at Earthenic. It is part of the decision-making process.
Batch IS-260408-04
Laboratory [Approved laboratory]
Testing date [Date]
Protocol [Exact applicable protocol / standard]
