Idli using Idli Rava
Idli is every bodies favorite South Indian Breakfast Dish. My mother used to make it every Sunday's and we used to wait for that day. Making a perfect soft idli is not that easy because the perfection depends on the ratios of ingredients and weather conditions for proper fermentation. So now-a-days we get idli rawa and most of the people use it to avoid the risk. Thus, by making the job very simple. I will be showing how to make a perfect soft and fluffy Idli making use of idli rawa. NOTE : Adding salt to the batter fastens the process of fermentation. Adding fenugreek seeds/methi seeds and poha are optional. Fenugreek seeds are added to fasten the process of fermentation and poha/flattened rice to get soft idli's. Can also add split urad dal. Can use sago instead of poha. The left out batter can be stored in an air tight container in refrigerator. This prevents the batter from getting sour. The same batter can be used to m...