Idli using idli rava |Idli batter recipe
Idli using idli rava |Idli batter recipe
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 separately for an hour. It is enough.
- I grind in the grinder. But my friend told me you can do it 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, 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 it 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 during the day or if I happen 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.
Idli batter using idli rava
Ingredients
- 3 cups Idli rava
- 1 cup Urad dal
- 2 tbsp Poha
- 1/2 tsp Methi seeds
Instructions
- 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 separately for an hour. It is enough.
- I grind in the grinder. But my friend told me you can do it 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, 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 it 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 during the day or if I happen 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)
