Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted it with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But rice rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding rice rava along with urad dal to a smooth batter to make a perfect idli. I made a detailed blog post too. Please check this link.
We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use rice rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked rice rava. Make the batter and ferment it overnight. Batter doubles beautifully the next day. Just mix well adding salt, baking soda (optional) and make idli. Idli comes out super soft and white in color. No need to use Fenugreek seeds or methi seeds in this idli batter recipe.
The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.
Wash and soak idli rava in enough water for 1 to 3 hours.
Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
In a mixie jar or wet grinder, grind urad dal to a smooth batter adding the soaked water.
Take the batter in a big vessel. Drain the excess water in soaked rice rava.
Squeeze it gently and add the rice rava to urad dal batter.
Mix both well. Ferment overnight. Batter will double in quantity.
Add salt, baking soda and mix well.
Steam water in idli pot. Pour idli batter in greased idli plate.
Steam it for 10 minutes till its cooked.
Remove the idli plate and rest for 2 minutes.
Scoop the idli and enjoy with sambar or chutney.
HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES
In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours.
Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly.
Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter.
Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter.
Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather.
The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle.
Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time.
Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !
Note
Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too.
This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli.
You cannot make dosa with this batter.
Make sure idli batter consistency is not thick. It should be pourable like usual batter.
You can refrigerate this batter and use up to one week.
Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !
3 comments :
Very innovative work. Great utilization of resources!!
Idly Rava means sooji or rice rava
Hi, Its rice rava.
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