Kaatuyaanam Rice Idli /Dosai Batter

Kaatuyaanam is a red traditional rice - an ancient rice known for its medicinal values

The name comes from the tall grass it grows on - that grows tall enough to hide a full grown elephant (practically - it grows to about 7 meters . Imagine standing today near a 7 foot tall paddy crop !)

Grows with very little water - lore has it that you can sow the seeds and then go straight to harvest - as the rice will grow pretty much on its own. It is said to be diabetic friendly, rich in folic acid (hence great for pregnant women) and rich in B vitamins , minerals.

https://www.nammanellu.com/product-page/kattuyanam

I love how ruby red like the grains look - with a thick bran layer. You can find this rice in your local organic store or even on Amazon

I am smitten by the color and texture.

What you will need to make Kaatu yaanam batter:

2.5 cups - Kaatyaanam rice

2.5 cups - handpound boiled rice /idli rice

1 cup whole black urad

1 tablespoon methi seeds

Using half red and half paler rice means you can keep it in the fridge for longer without the batter getting too sour. If you will finish your batter in two days - go full with only Kaatu yaanam. I make weekly batches, hence, I go 50:50 with another rice. Red rice has its bran intact - the bran contains oil , which can turn rancid , hence the rice has shorter shelf life that polished white rice. This is also the reason why red rice batters turn sour faster than their polished batter peers. The bran is super rich in nutrients - each rice has its own medicinal value besides being yummy. Hence, it is worth seeking out ancient rice that doubles up as a superfood.