Tuesday, 7 September 2010

Rava Idly

Idly plays a dominant role in Indian kitchen. There are lots of variations in idlis. Rava idli is the easiest variety.
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Urad daal - 1 cup
Ground Rice / Idly Rava - 2 1/2 cups
Baking soda - 1/4 tsp
Salt - 1 tsp
Soak urad daal for 6 hours and grind it into fine paste.
Wash and drain the excess water from idly rava and mix it with the urad daal batter.
Mix well and allow it to fermant.
Just before making idly, stir the batter thoroughly by adding salt and baking soda, and pour 1 ladle of batter into each mould and steam.


I have used the below idly mould to prepare mini idly or button idly

Mini idly mould
Rava idly

Rava idly served in sambar

Note: If you don’t have idli steamer, you can still steam them in any big container with lid, even a deep pan will do. If you do not have idli moulds you can use any small cup like containers.

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