SOFT IDLI USING IDLI RAVA | BREAKFAST RECIPES

 

I must thank my neighbour for introducing idli rava to me .. I dint know that there is something called idli rava before she told me. She used to tell me to try idli rava once but i was hesitant because idli is our staple food and i dint want to take risk using idli rava.. Then she gave me some to taste and after that i started making it in my kitchen. Now i am very much comfortable with this idli rava idli.We can make crispy dosas too.U could have tasted this type of idlies in restaurants.But in this method, idli wont be crumbly/coarse like in hotels..First thing i liked in this method is very less soaking time , just 45 mins is sufficient..It takes the soaking time of urad dal.Total process (soaking + grinding) takes 1 hour..But it needs minimum 12 - 15 hrs of fermentation time.I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).. The batter will be fermented well.Second good thing is i grind the batter in mixie ( NO grinder cleaning  ). People usually don’t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli.. So i grind the rava along with urad dal batter at the end till it becomes slightly coarse. Even then i felt the idli was slightly sticky while eating.I changed the ratio of dal & idli rava , i soaked it together and grind in mixie adding ice cold water. Now i am getting the best idlies out of it. I am very happy with the result and previously my husband used to scold me when i make idli rava idlies. Nowadays he couldn’t find any difference in the texture and he is eating silently ...There is no much difference in the cost of idli rava & idly rice.Try this idli for a change and u’ll start making it often like me..

 

INGREDIENTS

Idli rava – 2 cups white round urad dal – 1/2 cup Water – 1-1.25 cups Salt – As needed

METHOD

Wash & soak the idli rava & urad dal together for 45 minutes.. Drain the soaked water completely before grinding. Grind half of its amount in mixie adding 1/2 cup of ice cold water & the required salt for 3-5 minutes.After 2 mins , open the lid ,wipe the sides & grind again.Add little more water if its necessary .. Again grind the remaining mixture adding 1/2 cup of water.( Note : Batter will be slightly coarse even if u grind for long time , no need to worry) Mix both the batter using ur hand (Mixing by hand helps for fermentation)..Keep the bowl closed & allow the batter to ferment for 15 hrs minimum. The next morning , batter would have raised well . Mix it well before making idlies. Pour the batter in idli plate , steam it for 6-8 mins & enjoy with ur favourite chutney !!

 

 

NOTE

The maximum amount of water it consumes while grinding is 1.25 –1.5 cups.. Adjust as per ur mixer.I used ice cold water to avoid the mixer getting heated.Normal cold water can also be used.. Fermentation is very important to get soft, non-sticky idlies. People suggest idli rava & dal ratio as 3:1. But 4:1 is enough for soft idlies. If u want , u can add  a tsp of soaked fenugreek seeds too to make it healthy.. U can also make crispy dosa using the same batter..

 

 

Technorati Tags: IDLI RAVA IDLI,IDLI RAVA RECIPES,IDLI USING IDLI RAVA,SOFT IDLIES,SOFT IDLI RECIPE,IDLI RAVA DOSA,IDLI RAVA DOSA RECIPE,IDLI RAVA,IDLI RAVA IDLI RECIPE,HOW TO MAKE IDLI USING IDLI RAVA,HOW TO MAKE SOFT IDLI,BREAKFAST RECIPES,idli rava,idli rava picture