Idli Recipe using Idli Rava

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..

• Kanchipuram(Kanchi) Idli | Spicy Idli
• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rice
• Mallige Idli
• Idli Upma - using left over Idlis
• Masala Idli Fries
• Tri Color Cocktail Idlis

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.
• 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.

Try these accompaniments for Idli:

• Andhra Nalla Karam
• Andhra Karapodi
• Coconut chutney
• Coriander-Mint flavored Coconut Chutney
• Kobbari Karam
• Milagai Podi - Tamilnadu style
• Nalla Minumula Podi(Black lentils powder)
• Peanut Chutney
• Tomato-Onion Chutney
• Onion chutney
• Sambar - with freshly ground spices - Tiffin Sambar
• Sambar