Idli is a popular south indian breakfast, generally made using idli rice . I have posted a detailed recipe of how to make idli batter. I always get mails or comments , to post the recipe of idli using idli rava. Long time i have been wanting to try out this, and finally i bought idli rava, 2 weeks back. Though i have personally not tried idli using idli rava, a friend of mine always makes idli in that way. So i called her up and clarified my doubts and made idli using idli rava. It turned out super soft. Scroll down to see the "notes"section for more tips , when you are grinding in the mixie.
Ingredients
Preparation Time : 4 hours + 8 hours fermentation | Cooking Time : 8-9 mins(for steaming) | Yields : approx.25 idlis
Idli rava 3 cups
Urad dal 1 Cup
Poha 2 tblsp (optional)
Methi seeds 1/2 tsp (optional)
Idli rava 3 cups
Urad dal 1 Cup
Poha 2 tblsp (optional)
Methi seeds 1/2 tsp (optional)
Method:
- Soak the idli rava in water. The waters should just cover the rava. do not add more water.Let this soak for 4-5 hours.
- Soak the urad dal in water and if adding poha or methi seeds add that too.
- Soak the idli rava first and let it soak for 4 - 5 hours.
- Urad dal can be soaked seperately for an hour. It is enough.
- I grind in the grinder. But my friend told you can do in the mixie too.
- Drain the water from urad dal and grind the urad dal (methi+poha ,if using) into a smooth paste using enough water in between.
- The batter should be smooth and fluffy and not very thick or grainy.
- Add this to a big wide bowl or box.
- Take out the soaked idli rava and drain some excess water, be gently squeezing it.
- Add it to the ground urad dal.
- Mix it well with the urad dal. Let it get mixed evenly, then only you will get soft idlis.
- Add salt to this and mix well. Let tit ferment for 8 hours. Mine will always get fermented in 6-7 hours, still i don't know how and why!!!, irrespective of the weather. So generally i grind either in the during the day or if i happened to grind in the night, i will do it around 11 pm.
- Else it will over ferment and make the idlis sour.
- Before fermentation the batter should be in a flowy consistency, as shown in the picture.
- Once the batter is fermented, mix it well and grease the idli moulds and por the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked)
Notes:
- If your idli rava is too thin, then you can add as it as to the ground urad dal.
- If it is bit big, then grind for a minute in the last grind along with the urad dal.
- If grinding in mixie, grind using the whip button.
- Do not grind continuously. Else it will get heated up.
- If heated up, the batter will become hard and make the idli hard.
- I recommend you to add poha |aval, if grinding in mixie.
- Dosa turned out well in this same batter.
Check out my Idli post for more tips.
Explained beautifully as always.My mom used to make idlis this way long back.Plz do visit my space.
ReplyDeleteSoft and tempting plate.
ReplyDeleteI had this plan of making idly :D came out extremely beautiful
ReplyDeleteFor a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .
ReplyDeleteFor a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .
ReplyDeleteI did this way when I was using Mixie for idli.. It has been a while since I did.. Will try again
ReplyDeleteI have never tried this way and am looking forward to do it soon......really
ReplyDeleteidly looks very soft and looks nice with those sambar, chutney and podi.
ReplyDeleteIdlis look so soft and yummy .I thought of doing it too .Will try it soon .
ReplyDeleteJeyashree in the third line you are telling to soak the idli rice .Its misspelled right ?
ReplyDeleteSuper soft
ReplyDeleteThanks a ton for this recipe Jeyashri. I was having idli rava and didn't know what to do with for a long time. I tried this and it came out very well. The idlis were soft. Thanks again !
ReplyDeleteFor how many days can we refrigerate the batter n use it?
ReplyDeleteShilpa you can use it for 3-4 days but take small portions out from the fridge and use, else it may get sour soon
DeleteThe beauitful picture of idly is too good
ReplyDeleteThe idly is too good , I never tried with idly rava. Will try out with it idly rava making idlies.
ReplyDeleteAfter keeping for over 20 hours the batter did not rise/ferment. What could be the reason
ReplyDeleteIt may be because of the weather. You try to keep it inside a shelf or inside a oven. Do not switch on the oven.
DeleteHey jayasree can I use the same proportions for dosa? Sometimes I don't get idli rice.
ReplyDeleteYes you can make dosa
Deletemay i know what is idli rava? Is it rice flour?pls let me know
ReplyDeleteIt is not rice flour, it is broken rice flour in rava consistency
Deletemam,could you pls tell how to make idli rava and with what rice it should be made.
DeleteWe don't make it at home, idli rava we get in stores. Readymade ones.
DeleteIs it raw rice rawa or boiled rice rawa?
ReplyDeleteI think boiled rice, i bought the store bought one.
DeleteCan we make kichadi r rava dosa with idli rava??.. thanks in advance
ReplyDeleteI haven't tried it. Both the texture are not same. Also cooking time varies. We make arisi upma using idli rava.
Delete