Idli recipe using idli rava

Jan 25, 2016
By Mary Anthony
Comments Off on Idli recipe using idli rava

IDLI RECIPE USING IDLI RAWA

idli rava is made up of rice and is used to prepare idlis.

Rice rava is also known as Cream of rice or Rice rava or Rice sooji. it is basically coarsely ground idli rice or parboiled rice. In Andhra Pradesh, rice rava is commonly used to make idlis.

Idli rava / rice rava /cream of rice /coarsely grounded rice / rice sooji

INGREDIENTS

Idli rawa – 3 cup
Urad dal whole skinless – 1 cup
Flat poha – fistful
Salt as per taste

PREPARATION

First wash and soak idli rava for 5 – 6 hrs.
Wash and soak the urad dal + poha for 3 hrs.

METHOD

Drain the urad dal and grind it into a smooth and fluffy batter.[not grainy or very thick]

Now drain the idli rawa using a strainer or gently squeezing it to remove the excess water.

Grind the idli rawa also for a minute till you get a coarse batter. [you won’t get a smooth batter even though you grind it for long time]

Mix both the batters well, add salt and mix it well by using your hands in a big bowl . [don’t use aluminium vessel]

The batter should be in flowing consistency before fermentation.

Cover and allow the batter to ferment for minimum 10 – 12 hrs in a warm place. [don’t use air tight container]

Once the batter has fermented and risen well, again mix it well to get a uniform consistency .

*** same batter can be used for idli /dosa / appe.

Before pouring the batter, first keep the idli steamer with water to boil on medium flame.

Now spoon in the batter in the greased idli mould.

Once the water starts boiling keep the idli stand inside ,close and steam for 10 minutes.

After 10 minutes ,off the flame .

Wait for a minute and then remove the stand and allow it to cool for a minute.

Loosen the idlis with a help of a pointed knife or a spoon.

Remove and keep it in a closed container or a hot box.

Serve hot with sambar ,chutney, gun powder etc

VARIATION

You can soak both the idli rawa + urad dal + poha for 2 hrs and then grind it.Here the fermentation time increases to 13 – 14 hrs.
I also used the same batter for making dosas.

NOTES

I used a strainer to strain the excess water in the soaked idli rawa as it holds lot of water.
If the idli rava is fine there is no need to grind ,you can just squeeze the excess water and add to the urad dal batter.the idli will be grainy like those which we get in hotels.
You can also grind the idli rawa together with the urad dal.
Adding poha makes the idli softer.
Some add methi seeds but I think it changes the colour of the idli, if you want you can add ½ tsp to the urad dal and soak it together.
To reduce soaking time ,soak in warm water.
Never use a aluminium vessel, use a non reactor vessel to keep the batter for fermentation.
Always use hands to mix the batter.Heat in the hand speeds up the fermentation process.
Never keep the idlis open ,it dries up .
Don’t over steam the idlis.
Don’t remove the idlis immediately after steaming.
You can also add a pinch of cooking soda to the batter.