Happy's Cook

Sunday, January 31, 2021

Idli using Idli Rava Recipe | Soft Idli using Idli Rava in Mixie | South Indian Soft Idli

All my new year's resolutions were usually forgotten in a day or two. However, to keep up one of my resolutions, I have worked really hard this month and managed to share 8 new recipes here. Idli is a very common breakfast in our home and I have already shared my Idli Dosa batter here. Making Idli using Idli Rava was very new to me and I came to know about this from my colleague Rama when I was with TCS. She is from Andra Pradesh and at her home, they always do it this way. I asked her the recipe and tried it for the first time when I was in Chennai. Since then I have wanted to share the recipe here and it is happening now. 
Idli Rava - 1 and 1/2 Cup 
Urad dal - 1/2 cup 
Fenugreek seeds - 1/4 tsp(optional) 
Aval/Poha - 1/2 Cup(optional)
Salt - as required 
Ice Cold Water - to grind
1. Wash and soak the idli Rava for 3 to 4 hours with enough water. In a separate bowl, soak the urad dal, fenugreek seeds and aval/poha for 1 hour.
2. Now, transfer the soaked urad dal, fenugreek and poha to the mixie jar. Grind it as smooth as possible by adding required ice-cold water. Now, squeeze out the water from the soaked idli rava and add it to the urad dal batter.
3. If you are using fine idli rava, then it is not required to grind it. But I have used a little big variety of idli rava, so I had to grind it for 1 or 2 minutes. Now, transfer the batter to a bowl and add required salt. Mix it all together with your hand. This will also aid in fermentation.
4. Allow it to ferment for 6 to 8 hours or overnight. Fermentation time will differ according to the climatic conditions. Once the batter is well fermented, mix it and adjust the consistency if needed.  If the batter is too thick, the idlis will be hard. If the batter is watery, you will end up with thin flat idlis. So the consistency of the batter is important.
5. Bring water to boil in an idli steamer. Grease the idli mould with oil and pour the fermented batter in the mould. Steam cook for 8 to 10 minutes or until done.
Remove the idli plate and allow it to rest in the counter for 5 minutes and then remove the idlis. Dip a spoon in water and remove the idlis, this will prevent the idlis from sticking to the mould.
Points to remember:
  • If the mixie becomes too hot while grinding, the idlis will be hard.  So use ice-cold water while grinding and take a pause in between.
  • If using a wet grinder, the urad dal batter will be fluffy and the idlis will be very soft even without poha/aval. However, if you are using mixie and live in colder places then I suggest you to include poha. Poha helps to make the idli super soft. 
  • If you use fine variety idli rava, it is not needed to grind it. Just squeeze out the excess water and add it to the urad dal batter. Add required salt and ferment it.
  • The consistency of the batter is important. If the batter is too thick, the idlis will be hard. If the batter is watery, you will end up with thin flat idlis. 
Warm Regards,
Happy's Cook - Divya

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