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 make a crispy paper dosa's.
  • Idli's are normally consumed with sambar and chutneys. Click here, for recipe of sambar.
  • The quality of urad dal and idli rava also plays an important role to determine the softness of idli. If idli is not soft then try adding the urad dal and idli rawa in 1:3 ratio then 1:2.5 ratio until you are satisfied with the softness.
Preparation Time : 4-5 hours + Overnight (7-8 Hours) 

Cooking Time : 10 Minutes

Total Taken : 13 Hours

Yield : 4 - 5 servings

Idli using Idli Rava

Ingredients:

To be Soaked and grinded  :
Idli Rava2 Cups
Whole Urad Dal1/2 Cup
Poha / Flattened Rice (Optional)1/4 Cup
Fenugreek Seeds / Methi Seeds  (Optional)1/2 tbsp
WaterSufficient for grinding
Saltas per taste

  • Wash urad dal, fenugreek seeds/methi seeds, poha for 3-4 times and soak them together in a bowl for 4-5 hours prior to grinding.
  • Soak idli rava in a separate bowl for 4-5 hours prior to grinding.
Batter After Fermentation


Method :

  1. In a grinder or a Mixer, add all the above ingredients along with sufficient amount of water.
  2. Grind until you get a fluffy and smooth consistency of the batter. If the batter appears too thick add water.
  3. Take the batter in a large bowl and add salt.
  4. Now allow it to ferment overnight or for 7-8 hours.
  5. Next day or after 7-8 hours, you can see the batter fermented and risen.
  6. Heat a steamer or pressure cooker with some wate(1/8th of steamer or pressure cooker volume)
  7. Before making the idli, mix the batter very well for 3-4 times.
  8. Brush or grease the idli moulds with oil and pour the batter in the moulds.
  9. When the water inn a steamer or pressure  cooker starts to boil, place the idli stand in it and steam it by closing the lid(remember to remove vent weight/whistle if using pressure cooker).
  10. Steam for 10-15 minutes until idli's are done
  11. Once the idli's are cooked(Get to know if the spoon/fork inserted into the idli doesn't have any batter stuck to it).
  12. Serve the steaming hot idli's with sambar or coconut chutney or green chutney.

Comments

Post a Comment

Popular Posts

Bitter Gourd Pickle / Karathe Kudko

-
Image
My husband and I like the bitter gourd Fries.  Bitter gourd was one such vegetable that I hated as a kid and slowly started to like the fried bitter gourds after marriage.  We love to have it on rainy seasons and that was the reason for me to get the bitter gourd from the market. But unfortunately we both fell sick and I wanted to avoid the fried items but I had bitter gourds in my fridge and I had to use it. I tried to find out bitter gourd dishes but I was interested in none of them. Finally, decideD to make bitter gourd pickle that goes well with rice soup/paej.  Bitter Gourd Pickle/Karathe Kudko has a spicy coating and that tempted me the most as I love spicy food. This dish turned out to be so tasty and  mind blowing that now I prefer this instead of bitter gourd fries. You too try this and experience the spicy and sour taste of it. You have to taste it atleast once and the other advantage of this dish is it can be stored for weeks in an airtight container. ...
Read more

Gointa Podi ( Pointed Gourd Fry )

-
Image
This is almost all Konkani people's favorite dish. Usually we prepare this for festivals. My husband and my in-laws simply love this dish. It is simple and yet very tasty. Anybody can try this for evening snack or can have it along with lunch. One can use potato, Bitter gourd / Kaaraate, Spine gourd / Phaagila or any other vegetable of your choice. This recipe was shared by my Mother-in-law. NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy Time Taken : 20 Minutes Yield : 2-3 servings Gointa Podi ( Pointed Gourd Fry ) Ingredients: To be grinded  : Red Chillies 12 nos Asafoetida / Hing                            1/2 sp Coriander 2 sp Salt  as needed  Rice Grain 1 Cup  Tamarind 1/2 Inch  Others  : Oil for frying Semolina / Ravo 1 tbsp Rice Flour 1 tbsp Pointed Gourd / Gointa  5-6 ...
Read more

Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

-
Image
This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice. In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed. Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together.  NOTE :   Can use yellow or old cucumber along with this. Can separate water and horse gram if need...
Read more

Phenori / Sweet Satta

-
Image
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty. The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is. NOTE :  Sugar Syrup can be used instead of Sugar powder. Phenori should be fried properly else they will become soft. You can sprinkle chiroti rawa  or rice flour to make them crispy. Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin. The number of layers can be 3,5 or 7. The oil/ghee to fry should be medium hot and not too hot. Preparation Time : 30 Minutes Cooking Time : 5 Minutes Total Taken : 35 Minutes Ingredien...
Read more

Sambar / Kolmbo

-
Image
This is my favorite dish. Sambar is called as Kolmbo in Konkani. I prepare this dish atleast once in a week. Very simple, tasty and easy recipe. It goes well with plain rice, idli, dosa and ragi balls. I use sambar powder prepared by my  mother-in-law . Before I used to make it from MTR or Ganesh sambar powder. I will post someday the recipe for my mother-in-law's sambar powder. Who ever has tasted my mother-in-law's kolmbo has become a fan of it and I too belong to that group. So my mother-in-law gets me a bottle of sambar powder every time. NOTE : We are adding turmeric powder and oil while boiling toor dal as it helps to boil fast. I am not cooking toor dal and vegetables together because toor dal will take more time to cook by then all the vegetables will get over-cooked. Better to dissolve sambar / kolmbo powder in water or tamarind water. Time Taken : 20-25 Minutes Yield : 3-4 servings Sambar / Kolmbo Ingredients: Seasoning : Red Chillies ...
Read more