Tuesday, March 1, 2011

Idli[From Idli Rava]

Do you all know that  idli fermentation process breaks down the starches and  they are more readily metabolized by the body.Hence Doctors advice it during illness. Amma prepares, regular idli in regular idli cooker ,along with other types of south canara methods by using plantain leaves, jack fruit leaves etc. Each one has its own taste.I am missing all ...

Here I prepare only regular idly from Rava and also by using raw rice and here is the recipe

You Need To Have:
4 cups of Idli Rava/idli rave
1 cup black gram seeds/uddina bele
1/4 cup poha/dappa avlakki
salt to taste


Clean and wash idli rava, black gram seeds and poha and rinse them water for at least 5-6 hours.
Drain water from rava and keep it aside.

Then grind black gram seeds and poha  to smooth paste by adding water t it. (Using wet grinder really makes idli very soft and spongy). Shift it to container.

  Mix rava  it by adding salt and very little water. allow it to ferment for  8-10 hours. If  you reside in extreme weather conditions like me, then place idli batter container in hot water for 1 hour.

Greece idli plates with oil and pour  batter on it. and steam cook for 20-25 mins.

let it to cool down for 10 mins.With help of spoon taken them out from idli plate  and serve hot with chutney.

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