Idli Using Idli Rava | Idli Recipes | How to make soft idlis?
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 35 idlis~ with std. Cup measure
Super soft, healthy and very tasty, best ever breakfast - idli using idli rava
Ingredients
1 Cup/Measure urad dal
1 Cup/Measure poha/avalakki
¼ Tsp methi seeds
3 Cup/Measure idli rava
Salt to taste (1½ Tsp~)
Water to grind
Method
Wash urad dal twice, add fresh water, add poha and methi and soak for 7-8 hours or overnight
To grind into a batter, drain off water from urad dal-poha mixture, add urad dal-poha mixture to mixer jar or grinder
Add salt (refer to notes for addition of salt)
With fresh water, add ½ cup to start with, adjust as required, make a thick and smooth batter
Pour this batter into a deep vessel/bowl
Next wash idli rava in water, either in strainer or soak in water and pour off excess. Make sure most of water is drained off
Squeeze excess water from rava and add to batter
Fold rava well into the batter
Batter is now ready. Keep aside for 12-15 hours for fermentation. Check notes
After batter has fermented well, you will notice batter has nice air bubbles and feels light
To make idlis, grease idli plates with oil or butter
Pour ladleful of batter into each idli mould, do not fill till the brim
Allow the idlis to steam for a good 10-12 minutes. Let it cool for 5 minutes
Demould idlis. Idlis are now ready
Serve with chutney, tiffin sambar or any side dish of your choice
Notes
Adding poha makes idlis light
If you live in a hot/humid place add salt before making idlis and not while making batter. Salt makes batter turn sour due to over-fermentation
Soaking and fermentation is very very important. Depending on temperature of your surroundings, fermentation will require anywhere between 10-20 hours. I sometimes keep batter for 22 hours to ferment in a warm and cosy place
Recipe by Food Of Interest at https://foodofinterest.com/idli-using-idli-rava/