Tuesday, 21 April 2015


        Soft  idlis made with idli rava.

RECIPE TYPE: breakfast, brunch
CUISINE: south indian
SERVES: 15-16 idli
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups idli rava - cream of rice
  • ½ cup urad dal/spilt & skinned black gram lentils
  • ¼ cup poha/flattened rice
  • 7-8 methi seeds/fenugreek seeds
  • rock salt as required
  • water for soaking


  1. soak the cream of rice in enough water for 4-5 hours.
  2. in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
  3. drain the water from the urad dal and keep it aside.
  4. we will use some of this water for grinding the idlis.
  5. drain the water from the idli rava and discard.
  6. in a wet grinder, add the idli rava, urad dal, methi seeds, poha.
  7. add some of the urad dal strained water and begun to grind.
  8. if the batter appears too thick, add some water.
  9. grind to a smooth batter.
  10. pour in a non reactive deep pan or pot to give room for fermentation & rising of the batter.
  11. add salt and stir well.
  12. cover with a lid and keep the batter in a warm place for 7-8 hours.
  13. the next day the batter would have fermented and risen.
  14. grease or brush the idli moulds with oil.
  15. keep a pan or steamer on the stove with some water.
  16. stir the batter gently.
  17. pour the batter in the idli moulds.
  18. by now the water must have begin boiling in the pan.
  19. place the idli stand in the pan.
  20. cover with a lid and steam the idlis.
  21. if using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
  22. steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
  23. when the idlis are steaming, you can prepare the chutney.
  24. serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee

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