Idli recipe | How to prepare soft Idli using Idli rava – Idli is a traditional and healthy breakfast in most of the South Indian houses. Idli can be prepared either using idli rice or idli rava, Urad dal is the common in both the methods. Coconut chutney and sambar make the perfect combination for Idli.
In India and neighbouring countries like Sri lanka, idli is a famous breakfast dish. This savoury dish is made by steaming the fermented batter of black gram (Urad dal) and idli rava (rice rava basically). Fermentation process breaks down the starches so that they are more readily metabolized by the body. It’s healthy too as urad dal is rich in protein.
You can find many variations (means the different proportions) of the batter. Then let us know how to prepare the perfect batter for making the soft and pluffy idli’s.. some people use little amount of fenugreek seeds along with urad dal. But here I have only used urad dal and the idli rava.
Idli recipe | How to prepare soft Idli using Idli rava – If you have taken 1 portion of Urad dal, soak it for 3 to 4 hours. After that grind by adding required amount of water, add 1 portion of Idli rava. Add salt to taste and mix it. Keep it for 7 to 8 hours for fermentation. If preparing Idli in winter then its better to add half cup of curd (because cold climate do not favor fermentation process).
Coming to the serving, you can serve Idli along with any chutney like coconut chutney, tomato chutney, pudina chutney or sambar. Also chutney powder or Idli podi is best accompanied.
Also I would like to highlight some of the other recipes here :
RECIPE CARD FOR IDLI RECIPE
How to prepare soft idli
- 1 cup Urad dal
- 1 cup Idli rava
- Water for soaking and grinding
- Salt as required
- Oil to grease
- Soak the Urad dal in enough water for 3 to 4 hours.
- Drain the water from urad dal.
- Grind it to a soft batter by adding water along with it.
- Pour into a deep bowl, add salt and mix well.
- Dry roast the idli rava, once cooled add to the batter and mix.
- If the batter looked too thick then add little water.
- Keep it for 8 hours, let it get fermented and the batter will rise. (this is the reason I told you to use deep bowl)
- Grease the Idli moulds with oil.
- Stir the Idli batter well and pour into the moulds.
- Keep in a steamer for 10 to 12 minutes till the Idlis are done.
- Serve the hot Idli's with chutney, sambar or chutney powder.
Tips & Variation:
- Do not use air tight box for fermentation.
- Once fermented, batter can be used for 2 to 3 days by keeping in refrigerator.
- For variation, add grated carrots, and finely chopped onions while steaming.