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  • Broken Rice 26kg Premium Blend Idli Special - broken rice 26kg - Buy Online at MMB TRADERS

Broken Rice 26kg Premium Blend Idli Special

Broken Rice is a combination of broken pieces of Sona masoori, Short grain rice and Long grain rice. It is extensively used in the preparation of idli. We share glorious credentials in the list of top Manufacturers and Suppliers of Broken Rice from India.


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Broken Rice 26kg is a carefully selected mix of Sona Masoori, short grain and long grain broken rice, ideal for idlis, dosas and everyday meals. Designed for households, hotels and caterers, it delivers soft texture, quick cooking and reliable taste in every batch. This bulk pack ensures excellent value without compromising quality, perfect for large families and commercial kitchens needing consistent results. Use it for idli batter, pongal, khichdi, lemon rice or rice-based sweets. Easy to wash and cook, the grains turn fluffy, light and delicious. Sourced and packed with care at 1083 C KANJI KANJI X ROAD OPP ANTONY SCHOOL for dependable quality in every serving.

Premium blend of Sona Masoori and broken grains
Ideal for soft idlis, dosas and tiffin dishes
Quick-cooking grains save time in busy kitchens
Bulk 26kg pack offers great value and convenience
Consistent texture perfect for home and commercial use
Easy to wash and cook with predictable results

Rinse the broken rice 2–3 times until water runs clear. Soak as required (4–6 hours for idli batter, 20–30 minutes for plain rice). Cook with 1.75–2 cups water per cup rice, adjusting for desired softness. Use in idli batter, pongal, khichdi or daily meals. Store in an airtight container in a cool, dry place.

Broken rice 26kg is commonly used for idlis, dosas, pongal, khichdi and everyday meals. The smaller, broken grains cook faster and absorb flavours well, making them ideal for tiffin dishes and bulk cooking in homes, restaurants and catering services, while still delivering soft, tasty results.

Yes, broken rice is good for daily consumption because it is nutritionally similar to whole rice, only mechanically broken during milling. When properly cleaned and cooked, it provides carbohydrates and energy for regular meals and is widely used in households for idli, dosa batter and simple rice dishes.

To cook with broken rice for idli batter, rinse the rice thoroughly, then soak it with urad dal separately for 4–6 hours. Grind the soaked broken rice to a slightly coarse paste, mix with ground dal and salt, then ferment overnight. The fermented batter yields soft, fluffy idlis when steamed.

Broken rice is usually cheaper than regular whole rice because the grains are fragmented during milling and sorted out. Despite the lower price, the quality and nutrition remain comparable, making broken rice 26kg packs a cost-effective option for large families, restaurants and bulk cooking needs.

Broken rice does not significantly taste different from normal rice because it comes from the same varieties, only broken into smaller pieces. The texture can be slightly softer and it cooks faster, which many people prefer for idlis, pongal and everyday rice dishes that need a tender finish.
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