Idli Recipe With Idli Batter
Steaming hot idlis with a bowl of delicious sambar and a cup of filter coffee...aah, nothing can come close to this traditional South Indian gastronomical delight. To make idlis at home, just follow this idli recipe with idli rava.
Servings: 6
Calories: 351kcal
Instructions
- To make this idli recipe with idli rava, wash and soak urad dal and idli rava in separate containers for about 4-6 hours.
- Drain water from soaked urad dal and add the urad dal to a mixie jar and grind to a fine paste using a little water in between.
- Drain the water from idli rawa; squeeze out any excess water from it with your hands. Add the idli rava to the urad dal batter. Grind for a couple of seconds till the rice rava folds well into the urad dal batter.
- Pour the ground idli batter into a large vessel and add salt.Mix the batter well with your hand. The batter should be smooth and fluffy. Cover and leave to ferment for 8-12 hours or overnight in a warm place.
- The fermented idli batter would have increased in volume. It will have air bubbles and feel light. Mix the batter gently with a ladle.
- Bring water to a boil in the pressure cooker over medium-high heat.
- Grease idli plates with ghee and pour a ladleful of batter in the moulds. Place the idli stand in the cooker with the idli plates above the level of boiling water. Cover with the lid and steam for 15-20 minutes without the weight valve over a medium-high flame.
- Leave to rest for 5-10 minutes.
- Open the lid and remove the idli stand from the cooker. Allow to cool for 1-2 minutes.
- Demould fresh, spongy idlis and place them in a serving bowl.
- Serve hot and fresh Idlis with steaming hot sambhar, coconut chutney or idli podi mixed with a little hot ghee.
Notes
*Foe a variation to this Idli recipe with idli rava recipe, you can add 1/2 tsp of fenugreek seeds to the dal while soaking it. Or, you can soak ½ cup poha separately for 2 hours and grind it along with the dal
To check if idlis are done, insert a tooth pick or knife and see if it comes out clean. If it feels sticky, steam the idlis for a couple of minutes more. Take care not to over-cook, as idlis will turn out dry.
Use cold water for grinding the dal because if the batter warms up, it will not ferment properly.
The batter will keep for 1-2 days in the fridge.