Monday, August 20, 2012

Rava Idli

Rava Idli with green coconut chutney
3/4 cup white urad daal
1 cup idli rava
Salt to taste
Water as per requirement
Wash and soak the urad daal for 6 hrs. After 6 hrs grind the daal to make a thick paste.
Add the idli rava to the daal paste along with salt, add 1/2 cup water and mix well to form a batter.
Keep this batter overnight for fermentation. The consistency of the batter is shown in the video. If required,add more water to get the right consistency.

In a pressure cooker pour 1 cup water. I don't have an idli holder so I use small bowls or katori.
Lightly grease the katori or idli holder. Now fill half of the katori with the idli batter. You can even fill 3/4 katori but I prefer filling it half.
Keep the idli holder in the pressure cooker. Cover the lid without the cooker whistle and steam the idli's for 13-15minutes. If you are using a katori, like I do, then keep one katori in the cooker,cover it with a small plate then keep the next katori and cover that too.Repeat the process depending on how big your pressure cooker is. I can put 3-4 katori's at a time in my pressure cooker as shown in the picture below.

Open the cooker lid after steaming. Take out the idli holder or katori from the cooker and let it cool.
Once it cools remove the idli from the holder or katori using a butter knife.

Serve hot idli's with coconut chutney and sambar.
Served around 14 small idli's for me.
Cut the idli in two halves and shallow fry it in a pan. Fry until brown and crisp. Frying in ghee(clarified butter) gives a better taste. This goes well with tea.
Rava Idli for Breakfast

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