Idli rice is a type of rice specifically used for making idlis, a popular South Indian breakfast dish. Idlis are soft, savory rice cakes that are typically served with chutney and sambar. Idli rice is a key ingredient in idli batter, which is fermented and steamed to produce these fluffy, nutritious cakes.

Here are some characteristics and uses of idli rice:

1. Short-Grain Rice: Idli rice is typically a short-grain variety of rice that is characterized by its plump, rounded grains. It has a higher starch content compared to long-grain rice varieties, which contributes to the soft and tender texture of idlis.

2. Texture: Idli rice is known for its ability to produce soft and fluffy idlis with a slightly granular texture. When ground into a batter and fermented, the rice creates a light and airy texture in the finished idlis.

3. Preparation: To make idli batter, idli rice is typically soaked along with urad dal (split black gram) and fenugreek seeds for several hours or overnight. The soaked ingredients are then ground into a smooth batter, fermented overnight, and steamed in idli molds to make idlis.

4. Versatility: While idli rice is primarily used for making idlis, it can also be used to make other South Indian dishes such as dosas (savory crepes) and uttapams (thick savory pancakes). The same batter used for idlis can be fermented longer to make dosa batter, resulting in crispy and thin dosas.

5. Nutrition: Idli rice, like other varieties of rice, is a good source of carbohydrates and provides energy. It also contains some amounts of essential nutrients such as vitamins and minerals, depending on the processing method and variety.