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Red Rice / Mappillai Samba Rice 500G
Product ID : MPS500G
Quantity Available : 16
Rs 85.50Rs 90.00
5% OFF

TOTAL PRICE : Rs 85.50
Product Description

What is Mappilai samba rice?

Mappillai samba rice is one of the most popular rice varieties in Tamilnadu, India. The rice is red in color which contains rich in iron and zinc and it can help for the production of hemoglobin and myoglobin. 

It is also called as bridegroom rice, where a bridegroom (Mappilai in Tamil) is asked to lift a heavy round rock just to express his physical power. offer wide range traditional rice variety.

Health benefits of Mappilai samba rice

  1. It has high in fiber which can helps for easy digestion.
  2. It can help to increase hemoglobin content in our body
  3. It is the best rice variety for diabetic patients. It can increase energy level and induces growth; it is commonly given to kids.
  4. It improves sexual activities for newly bridegroom. Mappilai samba rice contains high nutritional value
  5. This rice can strengthen our kidneys.
  6. It can help to lowering cholesterol level in our body
  7. Mappilai samba contains 49 grams of carbohydrates and 10% proteins 
  8. Apart from Iron and Zinc, it contains magnesium, phosphorus, molybdenum and manganese.

Recipe for Mappilai Samba Rice Dosa:

Mappilai Samba Rice is a famous rice range that is progressively reclaiming popular appeal between us. These yields are fantastic crops for organic agriculture since they involve very little, if any, fertilizer or pesticide residues. We


began to favor only white refined rice for preparing food and started to ignore these variants. Even so, recognition of any rice and millet range varieties is rising. If you're curious to know what to do about this rice, try combining it all into your dosa mixture.


  • 1 Cup Mappilai Samba Rice
  • 1 Cup Parboiled Idli Rice
  • ½ Cup Urad dal
  • 2 tablespoon Chana dal
  • 2 teaspoon Methi seeds
  • Salt - As required
  • Oil - For drizzling



  • Soak Mappilai samba rice, parboiled idli rice, round urad dal, chana dal, and methi in a bowl for four to five hours.
  • Blend in enough water to render a fine batter.
  • Mix in the salt to the mixture.
  • Enable to brew overnight.
  • To make dosa, preheat the pan and brush it with oil.
  • Spirally spread a ladle of batter.
  • Sprinkle oil on the edges and cook on moderate flame with a cover.
  • Detach the dosa from the Tawa when it has turned crispy and end up serving instantly with your preferred chutneys or curries.


  • Since we are shuttering the dosa with a lid, flipping is unnecessary. 
  • If you tend to favor cooking out a cap, turn the pan to cook the other side.
  • Because this rice is harder than most varieties of rice, it necessitates more dousing time. 
  • In addition, for suitable yeast, a little excess water must be appended to the batter.




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