Introduction:
Idli Rava Recipe, Chawal ke Rava ki Idli
Idli Rava Recipe, Chawal ke Rava ki Idli: Idli Sambar, a classic breakfast from South Indian cuisine, features soft, spongy, round steamed rice-lentil cakes served with flavorful Sambar and White Coconut Chutney. While traditional idlis are often made with plain rice, this recipe takes a unique twist by using Rice Rava, providing a grainier texture, and incorporating Poha for extra softness. The preparation involves soaking, grinding, and fermenting the batter, resulting in idlis that are both delicious and nutritious.
Ingredients:
Idli Rava Recipe, Chawal ke Rava ki Idli
- 1/2 cup Urad Dal (skinned black lentils)
- 2 cups Idli Rava (rice rava or cream of rice)
- 3 tablespoons Poha (aval/rice flakes)
- 1/4 teaspoon Fenugreek Seeds (methi dana)
- 1/2 teaspoon Salt (or to taste)
Directions:
Idli Rava Recipe, Chawal ke Rava ki Idli
- Step 1: Rinse urad dal thoroughly and soak it with fenugreek seeds and poha in approximately 1¼ cups of water for 4-5 hours.
- Step 2: After soaking, the volume of urad dal should nearly double, as shown in the photo.
- Step 3: Clean idli rava by rinsing it in water 4-5 times. Soak the rinsed rava in water for 4-5 hours, ensuring it is just covered with water.
- Step 4: Drain excess water from the urad dal mix, reserving the drained water for grinding. Grind the urad dal into a smooth paste, adding the drained water as needed.
- Step 5: Transfer the urad dal batter into a large vessel.
- Step 6: Drain excess water from soaked rava, grind it into a smooth batter, and add it to the urad dal batter. Alternatively, you can add drained and squeezed rava directly to the urad dal batter for a grainy texture.
- Step 7: Mix in salt and ensure the batter has a medium consistency, not too thick or too thin. Cover the vessel and let it ferment for around 8 hours in a warm place.
- Step 8: After fermentation, gently stir the batter, which should now have tiny bubbles.
- Step 9: Heat 1-2 glasses of water in a deep pan or steamer. Grease idli molds with oil and pour the batter into them.
- Step 10: Steam the idlis for 10 minutes over medium flame. Check for doneness by inserting a toothpick; if it comes out clean, the idlis are cooked.
- Step 11: Remove the idli molds from the steamer, let them cool, and then use a spoon to transfer the idlis to a plate.
- Step 12: Serve the hot idlis with Sambar and White Coconut Chutney for a delicious South Indian meal or breakfast.
Tips and Variations:
Idli Rava Recipe, Chawal ke Rava ki Idli
- If you prefer a grainy texture, skip grinding the rice rava in Step 8.
- Grease the molds well for easy idli removal.
- Use a pressure cooker as a steamer by removing the whistle.
- To achieve white idlis, rinse and clean the rice rava thoroughly in water.
Taste: Soft and Spongy
Serving Ideas: Rice rava idlis pair perfectly with green/red/white coconut chutney and mixed vegetable sambar for an authentic South Indian meal or breakfast.
Conclusion:
In summary Idli Rava Recipe, Chawal ke Rava ki Idli, grind, wash, and ferment the rava properly for delicate, fluffy idlis. Monitor fermentation and adjust time as needed. Use makeshift steamers if you lack an idli stand. Follow the recipe closely for soft, white idlis with the perfect traditional taste.
Frequently Asked Questions
on Idli Rava Recipe, Chawal ke Rava ki Idli
Is it necessary to grind the rice rava?
You can skip grinding for a grainy texture. For soft, fluffy idlis, it’s best to finely grind the soaked rava before adding to the batter.
What determines the perfect fermentation time?
The ideal time is 8-10 hours at room temperature. In colder weather, allow 1-2 hours more. Check for bubbles and increased volume to confirm proper fermentation.
Can I steam without an idli steamer?
Yes, a pressure cooker makes an excellent substitute. Remove the whistle and follow the recipe as directed for steaming.
What is the trick to get white, fluffy idlis?
Washing the rice rava multiple times until the water runs clear removes impurities for whiter idlis. Proper fermentation creates the air pockets for fluffiness.
How can I fix an under-fermented batter?
Add a pinch of baking soda to induce more bubbles for quick fermentation before steaming. But optimal taste and texture relies on adequate natural fermentation.
