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| IDLI WITH IDLI RAVA |
It's important not to confuse this with Rava Idli, which is a different variation prepared with semolina soaked in curd which was innovated and popularized by MTR (Mavvali Tiffin Room) from Karnataka cuisine. After discovering Idlis made with Idli Rava at the same restaurant, I was inspired to replicate the texture and softness in my own kitchen. This coarsely ground rice variety brings a unique twist to the traditional Idli, making it a popular choice among food enthusiasts. Now we can easily recreate the soft and fluffy texture right in your own kitchen. Let's embark on a culinary journey and create a soft and delicious Idlis that will delight your taste buds!
Idli Rava, often referred to as the cream of Rice, is the star ingredient in this recipe. It simplifies the cooking process and reduces soaking time, making it a convenient option for busy mornings. Idli Rava brings a unique texture and flavour to the Idlis. The fine granules of rice add a delightful taste that will leave you craving more.
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| IDLI WITH IDLI RAVA |
Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM
Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes
To discover a VARIETY OF IDLI RECIPES, click here...
DELICIOUS IDLI DELIGHTS : UNLEASH THE MAGIC OF IDLI WITH IDLI RAVA
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| IDLI WITH IDLI RAVA |
INGREDIENTS:
Idli Rava - 4 CupsUrad Dhal (Black Gram Dhal) - 1 Cup
Fenugreek Seeds - 1 Tablespoon
Water - for Soaking and Grinding
Salt - To Taste
METHOD:
Soaking the Ingredients:
- Start by rinsing the Idli Rava under running water to remove any impurities.
- Next, soak the Idli Rava in an ample amount of water for 4–5 hours or overnight, ensuring that it is fully submerged.
- Similarly, rinse the Urad Dhal and Fenugreek Seeds under running water for 2–3 times or until the water runs clear.
- Then, soak the Urad Dhal in an ample amount of water for approximately 4–5 hours or overnight.
- Remember to soak the Idli Rava and Urad Dhal separately to achieve the desired result
Grinding the Batter:
- Drain the water from the soaked Urad Dhal and Fenugreek Seeds. Transfer them to a blender or wet grinder.
- If, grinding in a Mixie/blender, to prevent overheating of the batter, it is recommended to cool down the Urad Dhal before grinding.
- You can achieve this by placing the soaked Urad Dhal in the refrigerator for some time or adding a few ice cubes while grinding.
- And make sure to grind the Urad Dhal in batches, adding just the required amount of water.
- If you are using a wet grinder to grind the batter, you may not need to worry about overheating.
- Grind the Urad Dhal and Fenugreek Seeds into a smooth, fluffy batter, adding water gradually.
- Aim for a thick yet pourable consistency.
- This process may take around 15–20 minutes of grinding.
- Drain the water from the soaked Idli Rava & add it to the ground Urad Dhal batter.
- Alternatively, can drain the water from the Idli Rava and leave it in a colander for a few minutes before adding it into the Urad Dhal batter.
- Add salt & mix well until combined. The batter should be thick, yet slightly flowing.
*By following these additional steps, you can ensure that the batter doesn't heat up excessively during the grinding process, resulting in a better texture for your Idlis.
Fermentation:
- Cover the batter with a clean cloth or lid and let it ferment in a warm place for 8–10 hours or overnight.
- Ideal fermentation temperature is around 80 °F (27 °C), allowing the batter to rise and double in volume.
- Fermentation time depends upon the volume of the Batter, weather and region you live.
- Once fermented the batter would have frothed or increased in volume.
- Thoroughly mix the batter with a ladle with quick movements (If you have not added salt at the initial stage, add salt now).
- This is to induce air into the batter.
- The batter is now ready
for making Idlis.
STEAM COOKING THE IDLIS:
- Fill the Idli Vessel/Steamer with water and cover it. Bring the water to a boil over medium-high heat.
- Grease the Idli moulds with oil or ghee. Alternatively, you can line the moulds with muslin cloths.
- Spoon a ladleful of Idli batter into each mould, filling them evenly.
- Carefully place the Idli moulds into the steamer and tightly cover them with the lid.
- Steam cook the Idlis for approximately 4–5 minutes on high heat, then reduce the heat to medium-low and cook for another 3–5 minutes.
- Avoid overcooking the Idlis. They should be cooked until the steam emanates a delightful aroma.
- Remove the Idli moulds from the steamer and let them sit for a few minutes.
- Avoid removing the Idlis from the moulds immediately as they may stick.
- Once the Idlis have slightly cooled, dip a spoon in cold water and gently remove them from the moulds.
- Serve the Idlis hot with your choice of Chutneys and Sambar.
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| IDLI WITH IDLI RAVA |
STORING THE IDLI BATTER:
- Once the batter is fermented, it can be stored in the refrigerator for up to 3–4 days.
- Remember to bring the batter to room temperature before making Idlis.
SERVING SUGGESTIONS:
- Idli is typically served with a variety of Chutneys and Sambar, each with its own unique style and taste.
- Indulge in the heavenly combination of deep-dunked Idlis in a pool of flavourful Sambar, known as SAMBAR IDLI.
- For a delightful twist, try PODI IDLI by sprinkling Idli Podi and drizzling Gingelly oil over the Idlis.
- Another delicious option is IDLI FRY, where the Idlis are cut into small cubes, deep-fried, and optionally served with a sprinkle of Idli Podi.
For more CHUTNEY RECIPES, Click here...
Idli can be also be served along with a combination of Vegetarian/Non-vegetarian Curries. These accompaniments complement the flavours of the Idlis perfectly.
Indulge in the authentic flavours of South India with this delightful
Fluffy Idli recipe using Idli Rava. Perfect for breakfast or brunch,
these soft and spongy Idlis are sure to become a family favourite. Enjoy
the traditional taste of South Indian cuisine in the comfort of your own
home!
