This is the easiest way to whip up breakfast. Idli with idli rava. Yes, it’s for all those who find no time for grinding a series of ingredients! It’s also for those who can easily miss out the consistency of grinding rice. I sometimes wonder how difficult to feed a family every day, every time with something healthy and filling. It’s all the plan and hard work of wonderful women over there whom I bow always. A big thumbs up to all of you, amazing ladies!!
The steamed goodness, idli always stands in the first place when I think of feeding a huge gathering at my home. Because it includes more work the previous day than in the morning. Soaking, grinding and fermenting can be done ahead of time. And there would be no rush in the morning. Having said that, some times grinding ingredients in a row is also not feasible. In such cases, idli with idli rava comes to rescue. Because only white lentils that are soaked up need to be ground. No hassle of grinding rice to perfect coarse consistent, which is sometime tricky.
Idli rava, a handy ingredient for making idli. What you all need to do is to rinse and soak them for just 20 minutes. Then squeeze and directly mix with lentils batter. And your idli batter is ready. Fermenting this batter for good 8 to 10 hours would let you relish soft, fluffy idli for sure. I served the idlis in Udupi style with tovve and coconut chutney. My favorite breakfast ever.
Watch the video:
Idli with Idli Rava | Soft Idli with Rice Rava
Ingredients
- Split blackgram lentils urad dal- 1 cup
- Idli rava- 2 cups
- Salt- 1.5 tsp
- Oil to grease
Instructions
Method
- Take the lentils in a wide bowl and rinse it well with enough water. Then soak using fresh water for about 3 hours. Then drain all the water and transfer the lentils to mixer. Grind it to soft, fluffy batter adding a cup of water.
- The lentil batter should be light, fluffy and airy. Transfer it to a wide container.
- Next, rinse the idli rava with enough water and soak for about 15-12 minutes. The idli rava would absorb water and it's volume get increased.
- Take a handful of soaked idli-rava and squeeze all water. Add it to urad dal batter. Repeat the process and include all the idli rava soaked.
- Next mix gently and keep it covered for 8 hours. The batter would ferment nicely by then. Next, add salt and give a nice mix.
- Take the idli plates and grease the mould with some oil. Pour the idli batter in each depression and place it in idli-steamer.
- Steam it for about 10-15 minutes. Insert a toothpick and check for done-ness. Then carefully remove the idli using a spoon.
- Soft and fluffy idli is ready to serve. I served them in Udupi style with tovve and coconut chutney.
Notes
- Lentils should be ground to fluffy, smooth batter. Add water incrementally while grinding.
- if you have wet grinder, use it for grinding the lentils. Because wet grinder gives nice volume to the batter.
- Idli rava should be soaked before using. Do not use dry rava as it is.
- Idli batter should be thicker than dosa batter consistency.
- Keep the batter in warm place for good fermentation.
- After fermentation, if you find the batter overly thick, include some water.
