Monday, January 23, 2012

Idli Recipe using Idli Rava

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Idli is the most humble breakfast in many south Indian homes,though I do not make it on a daily basis I do it regularly at least once in 2 weeks.I usually prefer the Idlis made out of Idli Rice as I like the taste and texture of Idlis better than the Idli rawa ones.Today I am posting the idli recipe with idli rawa which helps people who don't get idli rice and also those who don't have wet grinder.
Idli might sound a very simple tiffin but it needs lot of practice to get soft, fluffy and airy idlis.In spite of being a south Indian not everyone can be able to succeed in making good idlis.There are many factors which decide the quality of idli like the quality of urad dal or idli rawa and the climatic conditions and the procedure of grinding the batter using a grinder or mixie.I have shared few tips based on my experience and advice from elders to get soft idlis,I hope it would help you.This recipe is meant for beginners and hence I tried to mention in more details.
 
Check out few Idli varieties and their variations using the basic Idli batter here..
Idli using Idli Rawa Recipe:

Ingredients:

2 1/2 cups Idli rawa(I use 3 cups Idli rawa Priya brand)
1 cup whole white Urad dal
1/4 cup Flattened rice/Poha
1 tsp Fenugreek seeds
Salt to taste

Method:
  • Soak urad dal and fenugreek seeds in water for 3-4 hrs.
  • Soak poha and idli rawa in water separately for 2 hrs.
  • Drain the water from urad dal and fenugreek mixture and squeeze out extra water from poha and idli rawa and keep them separately.
  • Gring urad dal and fenugreesk seeds mixture along with poha to a very fine and smooth mixture in wet grinder.Add little water in between for easy grinding.It takes approximately 15-20 mins.To test whether the urad dal is ground or not drop a little portion of urad batter in a bowl of water,if it floats it means your urad dal batter is well ground.
  • Add squeezed idli rawa to the urad dal batter and grind again for 5 mins.Do not add much water,but if water is required feel free to add water to get thick and semi smooth consistency of batter.This step is optional,you can mix the soaked and squeezed idli rawa directly into the urad dal batter,but I prefer to grind it further to a semi smooth batter as it give fluffier idlis.
  • Take out the batter into a big vessel and add salt to it and mix it with hands,cover it with a loose bottom plate.Take care that the batter comes to half the height of the vessel as the batter doubles after fermentation.It is believed that the heat in hands helps in speeding up the fermentation process.Some prefer to add salt while making idlis,so it is left to you when you want to add but please do not forget to add salt.
  • Keep the vessel in a warm place.As I stay in India I leave the batter outside for 8-9 hrs or overnight for fermentation.If you stay in col regions it is better you leave the batter in a preheated oven overnight.
  • Once the batter is fermented it might have doubled in size.Do not over mix the batter,take the batter how much ever you want into another vessel and keep the remaining portion refrigerated until its next usage.
  • Now check the consistency of batter,if you feel the batter is very thick add little water.If you did not add salt while grinding add it now and mix well.
  • Grease the idli plates and switch on the steamer with enough water.I use my cooker and steam without whistle(weight).Pour the idli batter upto 3/4th of idli impression and place stack up all the idli plates and steam for 10-12 mins.Rest it for another 3-4 mins.
  • Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between which helps in taking out the idli easily.Link
  • Keep them in hot box or serve directly on to a plate.Always serve idlis hot.
Serve them hot with either coconut chutney /peanut chutney/tomato-onion chutney/karapodi/chutney podi/allam pachadi/sambar.

Notes:
  1. Use an air-tight container for storing the batter.I usually remove the batter into my tupperware container and cover it with a normal loose steel plate while it is fermenting and once it is fermented I cover it with the lid and refrigerate the batter,this way the batter will be fresh and does not turn sour.
  2. The idli batter turns sour quickly if you add salt while grinding the batter and that is the reason few add salt while making idlis.It is your wish to follow which way you want.
  3. I prefer to use whole urad dal,if you do not get it use regular ural dal(broken).
  4. Addition of poha is optional but it gives you very soft and fluffy idlis.You can even use a handful of sago instead of poha for the same..
  5. If the quality of idli rawa and urad dal are good you get soft and fluffy idlis.I generally add 3 cups of idli rawa(to 1 cup urad dal) as I use priya brand which is apparently very good.If you do not get that try the proportions like 1 cup urad dal : 2 1/2 cups idli rawa and if even this proportion does not give you soft idlis try 1 cup urad dal : 2 cups idli rawa.
  6. If you are using wet grinder you can go up to 3 cups of idli rawa for 1 cup of urad dal,but if you are using mixie to grind the batter I suggest you to go with the proportion of 1 cup urad dal: 2 cups idli rawa.
  7. Once the batter is fermented do no stir it much which makes the batter looses its air bubbles and in return the idlis will not be softer.
  8. After 2-3 days the idlis might not turn soft with the same batter,you can add a fat pinch of cooking soda mixed with 2 tbsp water into the batter and mix it well and make idlis.Your idlis would be definitely soft.
  9. If your idli batter turn soar,try this Masala Idli which is a perfect fix for the sour idli batter.
  10. You can use the same batter and make dibba rotti(means thick dosa),add lots of oil while frying it which gives crispy and crusty dibbarotti.

46 comments:

Priti said...

Wow that platter looks so tempting ....nice pics n post ...

Sravs said...

so soft idlis !! love to have with podi & ghee !!

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Sobha Shyam said...

so soft n spongy idlis, looks yum..

faseela said...

feel like grsabbing 1 from the screen....luks so soft and well presented

Sharmilee! :) said...

Nice useful post...neatly explained too. Idlis looks so soft and yum

Reshmi Mahesh said...

Rawa idlis look soft and yummy...I too prefer rice idlis over these..

Kitchen Flavours said...

I too make it the same way...somehow i don't like that silky texture when u use rice in the idli...love to make with idli rava only....looks soft and yum...

Priya said...

Soft and super spongy idlis looks fabulous, thanks for sharin this way.

Ramya said...

What a fluffy looking Idly's:-) I am craving for it now... The podi looks awesome..I hope u wil b posting the recipe soon:-)

jeyashrisuresh said...

Though my friends make idli with idli rava, i have never tried.looks very soft and spongy and the click with karapodi and idli is too tempting

rekhas kitchen said...

the first picture is so tempting Prathibha.comfort breakfast.

Aarthi said...

Awesome Recipe...Thanks for posting it dear..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Archana said...

Thanks the platter is so delicious. The black powder is Guryellu powder? can you share the recipe?

Nupur said...

Very clean and neat pics as usual :)

Nice idea of including Idli rawa, will try this this weekend.

Jayasri Ravi said...

Love the clicks parthi, Now I am quite hungry.., I rely on these Indli Rawa than Idli rice most of the time, I don't use poha though, will try it next time....

Neha said...

Idlies looks super soft and very yummy...

Anonymous said...

did u use raw rice rawa or boiled rice rawa.the recipe looks good, should try.

nikila said...

idli looks good. did u use raw rice rawa or boiled rice rawa.

Home Cooked Oriya Food said...

awesome recipe... have to try it! loved those tips...

Sudha said...

Hi Prathy !!

This is the one I have been looking for !!! I got Idli Rawa at home and I stay in usa, in a very cold place :( .. My idlis turn out a little non-fluffy, was wondering why (of course I dont make them on a regular basis ! ) ... Anyways, shall surely give this version a shot and let you know !! :) Tkx a lot!! ..
[ I have recently started blogging too !! http://happiebelle.wordpress.com]

Premalatha Aravindhan said...

wonderful post prathy,idly luks so soft and delicious...luv the clicks:)

Hamaree Rasoi said...

I find these rawa idlis more spongy then the regular ones. Looks perfect

Puspha said...

Beautiful!!!

Pavithra Elangovan said...

Perfect idlis. Wish I can have these now for BF. Tempting platter.

Deeps @ Naughty Curry said...

love that last pic, it looks so soft & fluffy!

Sushma Madhuchandra said...

very detailed explanation given Prathibha. Great effort.

Chitra said...

My neighbor used to tell me abt this idly. i had tasted this too. very soft. cant find its idly rawa :)

Prathibha said...

@Nikila..I used boiled rice rawa which is commonly called idli rawa

Rajee Mani said...

Fluffy and yummy looking idlis with chutney and milagai podi.

R.VENKATARAMAN said...

I am single person. for single person as only small amouont is prepared,wet grinder is nuisance. can I grind urad dal(preferably broken dal) in mixie. I am having Preeti steel.
how long do you think this should be ground. or you think mixie is no good for Idli.

R.VENKATARAMAN said...

I am single person. for single person as only small amouont is prepared,wet grinder is nuisance. can I grind urad dal(preferably broken dal) in mixie. I am having Preeti steel.
how long do you think this should be ground. or you think mixie is no good for Idli.

Anshu said...

Hi Prathy,
Wonderful recipe. Thanks for sharing it!! The idlis look so soft and fluffy.

Have you ever tried making idlis in chinese style?

If not and interested in the recipe, visit my blog. You can make the idlis in your style but, to give it a chinese punch you can explore my recipe.

Unknown said...

Hi..nice receipe..but can you tell how many Idlis will come out from this?

Unknown said...

nice receipe.but can you tell how many idlis will come out from this proportion.

Prathibha said...

@Unknown..This should make around 24-30 idlis approximately

Anonymous said...

Do not use an air tight container for the batter. Formation needs yeast in the air, and its best to use mixing bawl covered with a kitchen serviette, and place the mixture in a oven, preheated for 170F and switched off. Keep the oven light on.

Prathibha said...

@Anonymous .. while fermenting I cover it with a loose steel plate and once it is fermented I keep it in tupperware,this way it stays fresh and does not turn sour...I have updated these points in my notes,thanks for pointing it out.

Shruti said...

Hey Prathy,
I tried your recipe for Idlis and they turned out extremely moist and delicious.

This is the first time that I have been able to get the idli batter to ferment so well and quickly!FYI - I used the Methi seeds and Poha.

Great work. Thanks!

Prathibha said...

@Shruti - Thanks for the feedback,I am glad that u got it nice..

Shilpa said...

I tried this recipe and the idlis came out really well... really nice blog.. nice step by step procedures.. really appreciate all the hard work

Anonymous said...

yes, the idlis turn out awesome with ur step by step procedure. thanx for all the effort u put in for this blog, which is helpfull for all of us.
the idlis look like they are out st from the hotel kitchen and served to u at home.

SohNi said...

Hi Pratibha,

I prepared idli using your recipe and it was super yummy... some pics to share love with you too :)

http://sohnikitchen.blogspot.in/2013/02/idli-using-idli-rava.html

Thanks,

Sohni

nikila said...

in case the idli batter becomes watery, what is the remedy?

prathibha Garre said...

@nikila...if it becomes watery add a bit of regular sooji to it and mix and also add a pinch of cooking soda to it and mix well and prepare idlis.

Shilpa said...

Very reliable and productive information.Thanx had good results.

Anonymous said...

Thanx for sharing d rec ur idls look great i dont have poha i'm
Using cooked rice hope it will cme out as well as yrs

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