Meena's Taste Mantra

Idlis - soft, fluffy, Idlis using Idli Rava

We usually prepare Idlis the traditional SouthIndian style or a medley of Idlis with veggies | Oats | Millets. Idli with Idli Rava is made when Appa out of the blue will make a request for these, which happens once in three months!

These idlis are unique as they have a disinct flavour and a grainy texture! Appa loves that! Today Amma made these yummy soft Idlis using Idli Rava. Appa enjoyed this by dunking it in his favourite Vendakkai Chembu Sambar while I relished it along with Tomato Peanut Chutney. Amma is not much finiky like Appa and I, as she loves it with both Sambar and Chutney!

Idlis - soft, fluffy, Idlis using Idli Rava

INGREDIENTS

3 cups Idli Rava

1 cup Urad Dal

1/2 tsp Methi | Fenugreek Seeds
1 tsp Aval | Poha | Flattened Rice

To taste Salt

Oil, for greasing Idli Moulds

METHOD

Soak Urad Dal and methi seeds for 1 hour. Drain and keep aside.
Wash and drain Idli rava and keep aside.
Wash Poha gently, drain completely and keep aside.
In a mixie | grinder, combine soaked Urad Dal, Methi seeds and soaked Poha to a smooth thick batter. Add water, only if required.
Transfer the smooth batter to a large vessel and mix in the soaked Idli Rava and Salt. The batter should be like the normal Idli batter, so add water accordingly.
Keep this batter overnight for fermentation. This batter needs atleast 12 hours fermentation time. Overnight yields best results.
Next day morning, the batter is ready to make soft and fluffy Idlis.
Grease Idli Moulds and keep aside.
Pour the batter inside the idli mould and place the Idli stand in a steamer. If using pressure cooker then do not add whistle.
Steam for 15 minutes.
Remove Idli stand from steamer carefully and let the Idli cool a bit before scooping them from the moulds.
For this quantity you get 20 Idlis.
Serve hot.

These nutritious Idlis can be served with any Podi | Chutney | Thogaiyal and Sambar. We enjoyed them along with Tomato Peanut Chutney and Vendakkai Chembu Sambar and this tastes simply delicious!

We have used:

1. Sundrop Heart Oil

2. Tata Salt Lite

3. LG Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.