From all the other South Indian dishes, idli and dosa are the most common South Indian Breakfast we all prefer to make. The Idli Recipe with Idli Rava is one such simple idli with a variation in the idli batter which is a mixture of rice Rava and the Urad dal along with the fenugreek seeds which are useful for the better fermentation. These soft idli’s with the little tweak in the taste are a delicious and healthy meal option for any day. The fluffily and spongy idlis are a completely vegan dish and can be made at home quickly without many efforts if the batter is prepared beforehand. You might feel little hesitant at first to try the different forms of idli, but if you make it once you will love its taste and gradually adapt it.
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Traditionally, these plain idli’s are prepared from the Parboiled rice, but we have used here the cream of rice to make these fluffy idlis. There is no extra spice powder used in the batter but if you want, you add single slit of green chili for the zest of spiciness. They are soft idli are to light for the stomach and yet fill the tummy if paired with vegetable stew, popularly known as Sambar. The round shape of idli makes it similar to the cake which is prepared from rice rava and lentils. The addition of Poha makes the idli soft and use of rava gives it a grained and rough texture. Check the batter, and season it with salt preferable to your palates. Experiment with the plain idli and treat your taste buds.
Introduce yourself to the flavors of restaurant style south Indian idli made from idli rava with our simple steps and detailed instructions. The preparation for this type of idli is no different than the way you make plain steamed idli at home. The steps to follow are nearly similar with the only difference of the ingredients used in the batter. It needs just three basic ingredients with salt and water. You can have the texture of idli coarsely ground or smooth as per your choice. You can soak the rice rava and Urad dal, then grind them to the fine mixture you can partially grind to the mixture coarsely grounded. Any of the ways you prefer, you may feel the slight change in texture but no change in the taste of the idlis.
Though simple, it can be tricky to make these idli’s at home, but you would be comfortable if you go step by step. The key for making the perfectly soft, fluffy and white colored idli to let the batter ferment properly. Also, the point to the note is the use of water and all the ingredients must be soaked overnight properly in the fresh water. Once soaked, you have grind them to make the mixture which has a smooth texture and a proper consistency. Mix these to form one batter, pour in the mold of idli to give the round shape and let them steam for some time. The color and texture of the idli are highly reliable on the quality of ingredients used.
You can use this batter for masala dosa, Uttapa and other South Indian dishes which can be made from the rice rava. The soft, spongy and smooth idli’s can be made in various manners such as plain idli, masala idli, fried idli, Ragi idli, oats idli, Poha idli, instant rava idli and much such more. They are good for health as they packed with proteins and have an immense nutrient quotient. You can have as many as idli as you like without any restrictions. Also, the fermented batter makes them easily digestible and their chewable texture makes it idle for small kids or old aged people.
- The preparation time for this idli recipe with idli rava is 14-15 hours, whereas the cooking time is 10-15 minutes.
- The mentioned proportion of ingredients for this recipe serves 4 people.
- If the batter does not ferment properly then the idli will become hard to avoid that add baking soda to the batter.
- If normal rice is used, add baking soda to the batter.
- If the ready-made batter is used again add baking soda to it.
- The ratio of rice and dal can be varied a little.
- If the batter is more and leftover it can be stored in a refrigerator for up to 5 to 6 days.
- Always keep the batter in the warm place for it to be fermented perfectly.
- It is essential to grind the mixture of Urad Dal properly.
- For your idli to be soft, fluffy and spongy you to be careful about the water proportion. The less the water, the less spongy your idli will be. They would be dense in nature. So, always balance the gauge of water in the batter based on the quality of the Idli Rava and Urad Dal.
You can have this idli made from idli rava with the mild flavored coconut chutney or with any of your favourite chutney. Drizzle some oil over the idli in the plate and serve it along with the spicy south Indian Sambar.
Garnish it with:
- Coriander Leaves
- Chaat Masala Powder
- You can have these steamed idli with hot masala chai or a warm cup of coffee.
- The idli tastes awesome when dipped in tomato ketchup.
- You can prepare crisp tempering of Urad dal and mustard seeds in cracking coconut oil to embellish the taste and texture of idli.