VIDEO
STEP BY STEP IDLI RECIPE WITH IDLI RAVA:
INGREDIENTS:
Idli Rava - 4 cups
Urad dal - 1 cup
Fenugreek seeds - 1 tbsp
Salt - to taste
Water - as required
HOW TO MAKE:
Wash idli rava, urad dal and fenugreek seeds separately. Soak for 3 to 4 hours.
Grind urad dal and fenugreek seeds together into smooth batter. Add water little by little and grind until the batter is smooth and fluffy.
Drop a little urad batter in a bowl of water, if the batter floats then the consistency is perfect. Transfer batter to the big vessel.
Squeeze idli rava and add to urad batter. Tiny holes strainer can be used to drain the water. Add needed salt.
Combine batter well and add little water to loosen the batter. Do not make batter too watery. Keep covered until the batter ferment. Can keep over night or 10 - 12 hours.
Once fermented, if the batter is thick add little water and bring to idli batter consistency. Should be neither thick nor watery. Pour batter in the idli batter and steam for 10 to 12 minutes or until cooked.
Soft and Spongy Idli is ready to serve😋 Serve with Sambar, Chutney of your choice. Tomato Kurma is the perfect combo as well.
TIPS:
Idli rava need not to be washed again as we wash them before soaking.
Adding fenugreek seeds is absolutely your choice.
This idli rava idli batter is not suitable for making dosa as it has more grainy texture this is perfect for soft and spongy idli only.
4:1 is perfect ratio for soft and spongy idli.
Should be neither thick nor watery consistency. Do not make it more watery.
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