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!

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

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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.