I have been recieving lots of mails asking how to make soft idli using idli rava.To be honest i have never tried idli using idli rava .one day decided to try it,after 3 tries am not satisfied with my trial becoz the idli was not soft .
I have learned few things that the mixie was making the urad dal hot when ground.thats the growth of bacteria heat kills it.
Dont forget to check MY NOTES section.
There are just 3 ingedients to make the idli. Urad dal,Rice Rava & Salt.
Preparation Time : 15 mins
Soaking Time : 1 hr
Fermentation Hour : 8-10 hrs
Serves : 3
Rice Rava / Idli Rava - 2 Cups
Whole white Urad dal - 1/2 cups
Fenugreek / Methi Seeds 1/2 tspn
Salt -To taste
*Wash and Soak Urad dal and Fenugreek seeds toghether .
*In another bowl wash and soak the Rice rava
*Once the water starts to boil put the idli plate in cloth and make a dent put it on the idli vessel.
*Now gently fills the dent with the batter ,close it with lid.Let it steam for 7-8 mins.
*Serve hot with your fav chutney / Sambar / Idli PodiMY NOTES
*Hot weather can make the batter sour soon,also the taste will not be good.
*The first 2 days the idlis will be soft and 3 rd day it will be sour.That time we can make dosa with that batter.
*Always use hand to mix the batter evenly,it also helps to ferment the batter.
*Always use ice cold watter to grind the dal or after soak the dal you put in refrigerate for 1 hr too.
*The secret of good idli is dont overcook it.