Idli ( Rava Idli)

Idli ( Rava Idli)

Idli with ghee & karampodi

Idli with idli rava is a very soft idli. The idli batter is made by soaking urad dal (split black gram) and idli rava for 4-5 hours, then grind them and put the batter to ferment for 8 hours. Soft Idlis are made from this batter by steaming them in idli molds. Serve the soft idli with sambhar , coconut chutney, allum chutney and karampodi.

INGREDIENTS:

3 CUP IDLI RAVA
1 CUP URAD DAL
AS NEEDED GHEE (FOR GREASING THE IDLI STAND)
TO TASTE SALT
AS NEEDED WATER ( FOR SOAKING AND GRINDING)

METHOD:

In separate bowls take idli rava and urad dal (split black gram). Wash the urad dal for 2-3 times in water. Soak the urad dal. In another bowl soak idli rava with the water. The water should just soak the idli rava with a thin layer on top. Cover and let them soak for 4-5 hours.

2 bowl with Idli rawa and Urad dal

Drain the water from soaked urad dal. In a mixer, jar put the drained urad dal. Grind them. Add very little water and again blend them till smooth. Remove the smooth ground urad dal in the big bowl.

With the soaked idli rava, squeeze water from the rava by putting in fist. Make balls and remove the squeezed rava in the bowl of ground urad dal.

Mix them together with hands in circular motion till they are blended well. The heat generated with hands aids the fermentation process.

Cover the bowl and keep it in warm place to ferment for 6-8 hours. I usually put it in the microwave or oven. (for microwave, place a glass of water and heat it for 1-2 minutes on high, remove the glass and keep the bowl with batter in the microwave to ferment. for oven, preheat the oven at 100 C and then after sometimes place the bowl with batter to ferment) Doing this way makes sure that the oven or microwave are warm enough to put the batter for fermenting. This helps in the cold winter days.

After 6-8 hours the batter is rise and it has got nice fermentation. Mix well.

Remove in the small bowl the quantity of batter needed to make idli. The rest batter can be used to make dosa or uttapam or freeze it and use for next time. Add salt and around 1/4 th cup of water to the batter to make it thin.

Batter in a bowl

Grease the idli stand with ghee.

Idli mould


Pour the batter into the greased stands.

Mould with idli batter

Place the idli stand in the vessel filled with water. Cover the vessel with lid so that the steam is not able to escape. Cook the idli for 8-1o minutes.

Idli cooker on the stove

Remove the idli. let them cool. If you want you can brush idli surface with ghee. Remove idlis with small spoon or knife

hot idli in the mould

Your Idli is ready to be served. Serve it hot with sambhar, chutney and karampodi.

Idli

EXTRA INFO:

  • While grinding the urad do not add too much of water. Little water is enough to grind it.
  • Remove all the excess water properly from the idli rava.
  • If the batter has extra water, it will not ferment and idlis will be hard

Do try this recipe and share your views in the comment section.
Happy Cooking !!

Leave a Reply

Your email address will not be published. Required fields are marked *