Idli Using Idli Rava (Step by Step recipe)

Idli Using Idli Rava (Step by Step recipe)
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Idli ( Tamil: இட்லி, Kannada: ಇಡ್ಲಿ, Telugu: ఇడ్లి, Malayalam: ഇഡ്ലി ), is a traditional breakfast item in every South Indian households.It is a savory cake of South India which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, milagai podi, sambar or any other accompaniment. It is a comfort food which is enjoyed by everyone of all ages. 

Idli Using Idli Rava

It is most popular throughout the southern part of India including Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and neighboring countries like Sri Lanka. 

Idli Using Idli Rava  

These cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. This recipe uses cream of rice or idli rava instead of rice which is basically coarsely ground rice and has the texture of sooji or rava.

Step 8 E

These idli’s taste great when had hot with arachuvitta sambar with a teaspoon of ghee added to it along with coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoyyyy!!

Another awesome combo is to enjoy these piping hot idli’s with super spicy fish curry or meen kuzhambhu ( my favorite!! :-) )!!

Try preparing these soft, spongy idli’s and enjoy them hot with your favorite accompaniment!! :-)

Idli Using Idli Rava

So here’s the recipe of this awesome and super soft Idli’s made with idli rava or cream of rice!!!

Ingredients:

Idli Rava / Cream of Rice -  2 cups

Water -  2 cups ( for soaking idli rava )

Whole Urad Dal -  1 cup 

Water -  1 cup ( for grinding urad dal )

Fenugreek seeds / Methi seeds – 1/4 tsp

Salt -  2 tsp

Oil – for greasing the idli plates

Directions:

1.In a separate bowl, soak urad dal and fenugreek seeds with enough water overnight.

Step 1 E

2.Take a separate bowl, rinse the cream of rice for atleast 2-3 times ( rinsing is very important to get nice white idli’s ) and soak it with 2 cups of water overnight.

Step 2 E

3.The next day, drain the water from the soaked urad dal and keep it aside. We will use 1 cup of this water for grinding the soaked urad dal.

4.Now grind the soaked urad dal and fenugreek seeds with 1 cup of water to a smooth paste. Pour it out into a stainless steel pot big enough for it to have room for the batter to ferment and rise.

Step 5 E

5.Now squeeze out the cream of rice and add it to the urad dal batter.

Step 4 E

6.Mix and whip the batter well with your hands ( make sure to use your hands for mixing, as it helps in fermentation ).

Step 3 E

7.Cover it with a lid and keep the batter in a warm place and allow it to ferment overnight.

Step 6 E

8.The next day the batter would have fermented and risen well.

Step 7 E

9.Now add salt to the batter, mix well and add in water, slowly, till the batter is of dropping consistency.

10.Now to prepare the idli’s, lightly oil the idli trays with spray cooking oil or regular oil.

11.Prepare Idli steamer by pre-heating water to a boil.    

12.Now spoon a ladle full of the mixture on to the idli trays.Stack up the idli plates in alternates, by avoiding one directly over the other, giving the idli’s, a space to rise. Place the idli stand into the steamer.  

Step 8 E                                        

13.Place a tight lid on the steamer / pressure cooker ( see notes ). Make sure there is a vent for the steam to escape, so if you are using a pressure cooker to steam the idli’s, do not put the whistle ( very important ). Steam the idli’s for exactly 10 – 12 minutes or more on low to medium heat, till a tooth pick inserted in the idli’s come out clean . Switch off the flame. 

Step 9 E

14.After 5 minutes, remove idli’s from the trays by scooping them out with a spoon.

15.Enjoy them hot with sambar, idli podi or any chutney of your choice!!!

Idli Using Idli Rava

Notes:

1.Make sure there is a vent for the steam to escape, so if you are using a pressure cooker to steam the idli’s, do not put the whistle ( very important ).

2.Suppose, if you don’t have a steamer, but you have a idli stand, you can use any tall stock pot with a tight fitting lid to steam the idli’s. Another alternative is to use a electric rice cooker, but make sure your idli stand fits into it.

3.You can also prepare dosa’s using this batter!

Here goes the printable version of the recipe!!

Idli Using Idli Rava
Idli is a traditional breakfast item in every South Indian households.It is a savory cake of South India which is which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, milagai podi, sambar or any other accompaniment.
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Prep Time
48 hr
Cook Time
15 min
Prep Time
48 hr
Cook Time
15 min
Ingredients
  1. Idli Rava / Cream of Rice - 2 cups
  2. Water - 2 cups ( for soaking idli rava )
  3. Whole Urad Dal - 1 cup
  4. Water - 1 cup ( for grinding urad dal )
  5. Fenugreek seeds / Methi seeds - 1/4 tsp
  6. Salt - 2 tsp
  7. Oil - for greasing the idli plates
Instructions
  1. In a separate bowl, soak urad dal and fenugreek seeds with enough water overnight.
  2. Take a separate bowl, rinse the cream of rice for atleast 2-3 times ( rinsing is very important to get nice white idli’s ) and soak it with 2 cups of water overnight.
  3. The next day, drain the water from the soaked urad dal and keep it aside. We will use 1 cup of this water for grinding the soaked urad dal.
  4. Now grind the soaked urad dal and fenugreek seeds with 1 cup of water to a smooth paste. Pour it out into a stainless steel pot big enough for it to have room for the batter to ferment and rise.
  5. Now squeeze out the cream of rice and add it to the urad dal batter.
  6. Mix and whip the batter well with your hands ( make sure to use your hands for mixing, as it helps in fermentation ).
  7. Cover it with a lid and keep the batter in a warm place and allow it to ferment overnight.
  8. The next day the batter would have fermented and risen well.
  9. Now add salt to the batter, mix well and add in water, slowly, till the batter is of dropping consistency.
  10. Now to prepare the idli’s, lightly oil the idli trays with spray cooking oil or regular oil.
  11. Prepare Idli steamer by pre-heating water to a boil.
  12. Now spoon a ladle full of the mixture on to the idli trays.Stack up the idli plates in alternates, by avoiding one directly over the other, giving the idli’s, a space to rise. Place the idli stand into the steamer.
  13. Place a tight lid on the steamer / pressure cooker ( see notes ). Make sure there is a vent for the steam to escape, so if you are using a pressure cooker to steam the idli’s, do not put the whistle ( very important ). Steam the idli’s for exactly 10 - 12 minutes or more on low to medium heat, till a tooth pick inserted in the idli’s come out clean . Switch off the flame.
  14. After 5 minutes, remove idli’s from the trays by scooping them out with a spoon.
Enjoy them hot with sambar, idli podi or any chutney of your choice!!!
Notes
  1. 1.Make sure there is a vent for the steam to escape, so if you are using a pressure cooker to steam the idli’s, do not put the whistle ( very important ).
  2. 2.Suppose, if you don’t have a steamer, but you have a idli stand, you can use any tall stock pot with a tight fitting lid to steam the idli’s. Another alternative is to use a electric rice cooker, but make sure your idli stand fits into it.
  3. 3.You can also prepare dosa’s using this batter!
Janani's Cooking Addiction http://www.jananiscookingaddiction.com/
 

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