Thursday, February 3, 2011

Rava idli - 2

There are two types of Rava idlies made in my mom's kitchen. One is by soaking rawa in yogurt/buttermilk to make an almost instant rava idli and the other by using rava instead of rice with urad daal. I have already blogged about the variation of this idli by using broken wheat/daliya.

Rava Idli -2
1 cup urad daal, rinsed and soaked overnight
salt to taste
*1 cup rava, roasted
oil for greasing

1. Soak urad daal in water overnight..
2. Grind to a smooth paste adding minimal water.
3. Mix salt to taste. Cover with a lid. Keep in warm place to ferment for 8 hours.
4. Roast rava on a low flame.
5. Add it to the fermented batter. Add water to adjust consistency.
6. Pour in the greased idli-stand. Steam.
7. Serve with chutney of your choice.

Note -
1. You can add 1/4 tsp methi seeds along with urad daal.
2. When you add roasted rava to the idli batter, some lumps may form. Use a whisk or a fork to break the lumps and make a uniform batter before steaming.
*3. I like to keep the daal - rava proportion to 1:1 but you can also use it as 1:2. So for 1 cup dry urad daal, use 2 cups roasted rava.
4. Both fine or coarse rava works okay for this recipe.


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