Saturday 30 May 2020

Mappillai Samba Idli Recipe/Mappillai Samba Rice Idli/Bridegroom Rice Idli/How to make Mapillai Samba Idli with step by step photos

Mappillai Samba Rice/Bridegroom Rice is a traditional and native rice of Tamil Nadu. Mappillai Samba Rice is rich in Vitamin B1, B6 , Magnesium, iron, zinc etc which plays a vital role in maintaining a healthy nervous system. In ancient days, certain sports like lifting the rock were conducted for the bridegroom to test their bravery, physical and mental strength. To improve the strength of the bridegroom, the mappillai samba rice is cooked and served. So this variety of rice is named as Mappillai Samba Rice or Bridegroom Rice. Do try out this healthy Mappillai Samba Idli and post your comments here. Meanwhile do check out other healthy Millet Recipes and other Breakfast recipes here.

Here’s how to make Mappillai Samba Idli with step by step photos…

Mappillai Samba Rice/Bridegroom Rice
2 cups
Idli Rice/Idli Arisi
2 cups
Urad Dal/Ullutham Paruppu
1 cup
Fenugreek Seeds/Vendhayam
1 tsp
As needed
Oil/Nallaennai/Gingelly Oil
As needed
Soaking Time: 5-6 hours                                      Recipe Category: Breakfast/Dinner
Grinding Time: 1 hour                                          Recipe Cuisine: Tamil Nadu, India
Cooking Time: 15 minutes
Author: Priya Anandakumar

Few Benefits Mappillai Samba Rice/Bridegroom Rice
The high fibre content present in the rice eases digestion.
The vitamin B6 helps in strengthening the nervous system and muscles.
The Vitamin B1 present in the rice aids in healing stomach and mouth ulcers.
The mappillai samba rice improves immunity and stamina. It makes the blood flow faster so that our body gets instant energy.
Regular intake of mappillai samba rice increases haemoglobin level in our blood. It plays a vital role in controlling the blood sugar level and is perfect for diabetic patients.


Wash mappillai samba ruce and idli rice together in water atleast 3 times.

Add fresh water to the rice and soak for about 5-6 hours.

Wash and soak the urad dal/ullutham paruppu and fenugreek seeds together for about 3-4 hours.

Add fresh water to the dal and soak for about 5-6 hours.

Add urad dal to the grinder and grind until soft, fluffy and fine paste with required amount of water and transfer it to a bowl. 

Now add the mappillai samba rice and idli rice together to the grinder and grind it to smooth batter with required amount of water.

Transfer the ground rice batter to the urad dal batter. Mix both urad dal batter and mappillai samba rice batter together along with required amount of salt. Keep it overnight for fermentation or for about 7-8 hours.

Next day morning the batter will rise with tiny bubbles indicates the batter is ready to make idlis or dosas.

Grease the idli plates with nallaennai/gingelly oil, pour the batter and steam cook the idlis for about 10-12 minutes.

When you insert tooth pick it comes out clean without batter that shows the idlis are cooked.

When the idlis are done, sprinkle little water and remove the idli tray from the idli cooker and let it sit for about 5 minutes to cool down.

Remove the Mappillai Samba Idli’s from the idli plate using a spoon and serve it along with Chettinad Kaara Chutney or any Chutney ofyour choice or with Sambar.

If you live in colder countries, preheat the oven at 200 C for about 5 minutes and switch off the oven. Keep the batter in the oven for about 6-8 hours, the batter will ferment and rise.
Use only gingelly oil for greasing the idli plates, this gives added taste and flavour.

Yummy, delicious, super soft Mappillai Samba Rice Idli is ready to be enjoyed. Serve it with Chutney, Sambar or Idli Milagai Podi.

Thanks a lot for visiting my space, please come back again for more traditional and tempting recipes from my kitchen.

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1 comment:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar