Friday, May 9, 2014

IDLI USING IDLI RAVA | SOFT IDLI RECIPE - USING IDLI RAVA | IDLI MAAVU RECIPE

idli-recipe
Idli is a popular south indian breakfast, generally made using idli rice . I have posted a detailed recipe of how to make idli batter. I always get mails or comments , to post the recipe of idli using idli rava. Long time i have been wanting to try out this, and finally i bought idli rava, 2 weeks back. Though i have personally not tried idli using idli rava, a friend of mine always makes idli in that way. So i called her up and clarified my doubts and made idli using idli rava. It turned out super soft. Scroll down to see the "notes"section for more tips , when you are grinding in the mixie.


Ingredients
Idli recipe

  Preparation Time : 4 hours + 8 hours fermentation |  Cooking Time : 8-9 mins(for steaming) |   Yields :  approx.25 idlis

    Idli rava      3 cups
    Urad dal     1 Cup
    Poha           2 tblsp (optional)
    Methi seeds  1/2 tsp (optional)
    


idli -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 seperately for an hour. It is enough.
urad-dal soak-rava
  • I grind in the grinder. But my friend told you can do 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, be gently squeezing it.
  • Add it to the ground urad dal.
Grind-urad dal soaked-rava
  • 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 tit 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 in the during the day or if i happened 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.
add-soaked-rava idli-batter

  • 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)
Idli - using-idli rava

Notes:
  • If your idli rava is too thin, then you can add as it as to the ground urad dal.
  • If it is bit big, then grind for a minute in the last grind along with the urad dal.
  • If grinding in mixie, grind using the whip button. 
  • Do not grind continuously. Else it will get heated up.
  • If heated up, the batter will become hard and make the idli hard.
  • I recommend you to add poha |aval,  if grinding in mixie.
  • Dosa turned out well in this same batter.
Check out my Idli post for more tips.
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26 comments:

  1. Explained beautifully as always.My mom used to make idlis this way long back.Plz do visit my space.

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  2. Soft and tempting plate.

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  3. I had this plan of making idly :D came out extremely beautiful

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  4. For a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .

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  5. For a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .

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  6. I did this way when I was using Mixie for idli.. It has been a while since I did.. Will try again

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  7. I have never tried this way and am looking forward to do it soon......really

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  8. idly looks very soft and looks nice with those sambar, chutney and podi.

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  9. Idlis look so soft and yummy .I thought of doing it too .Will try it soon .

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  10. Jeyashree in the third line you are telling to soak the idli rice .Its misspelled right ?

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  11. Thanks a ton for this recipe Jeyashri. I was having idli rava and didn't know what to do with for a long time. I tried this and it came out very well. The idlis were soft. Thanks again !

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  12. For how many days can we refrigerate the batter n use it?

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    Replies
    1. Shilpa you can use it for 3-4 days but take small portions out from the fridge and use, else it may get sour soon

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  13. The beauitful picture of idly is too good

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  14. The idly is too good , I never tried with idly rava. Will try out with it idly rava making idlies.

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  15. After keeping for over 20 hours the batter did not rise/ferment. What could be the reason

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    Replies
    1. It may be because of the weather. You try to keep it inside a shelf or inside a oven. Do not switch on the oven.

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  16. Hey jayasree can I use the same proportions for dosa? Sometimes I don't get idli rice.

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  17. may i know what is idli rava? Is it rice flour?pls let me know

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    Replies
    1. It is not rice flour, it is broken rice flour in rava consistency

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    2. mam,could you pls tell how to make idli rava and with what rice it should be made.

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    3. We don't make it at home, idli rava we get in stores. Readymade ones.

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  18. Is it raw rice rawa or boiled rice rawa?

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    Replies
    1. I think boiled rice, i bought the store bought one.

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