Homemade Rava Idli
Idli is the most popular breakfast food item in India. Rava idlis are steamed savory cakes made using a fermented batter from rice semolina and soaked split black lentils (urad dal). Often served with coconut chutney and sambar. This rava idli recipe yields incredibly light, soft, and spongy idli. Ingredients:
Idli Rava (rice semolina): 3 cups
Urad Dal (split black lentils): 1 cup
Salt to taste
Oil: 1 tsp for greasing
First, rinse and clean the idli rava and urad dal thoroughly with water.
Add clean water in the rava & urad dal and soak for 8 hours. (water level should be 1-2 inches over)
After 8 hours drain out the excess water.
Now add 1/4th cup water in soaked urad dal and blend until smooth.
Next put the blended urad dal and soaked idli rava in the instant pot.
Mix it well and close the lid.
Set the valve to venting position and press the yogurt button. Set the timer for 12 hours.
After 12 hours batter is fermented.
Now take the required quantity of batter in a bowl and add salt to taste.
Mix it well. It should be a thick batter consistency.
Grease the idli plate with oil and pour the prepared idli batter.
Steam the idli for 20 minutes on medium-high heat.
Open the lid after 20 minutes.
Remove the idli plate from the container and keep it on the kitchen countertop for 2-3 minutes.
Now using a spoon demold the idli.
Super soft and spongy is ready. Enjoy it with coconut chutney.
You can ferment the batter naturally by keeping it covered in a warm place for 10 – 12 hours.
You can store the idli batter in an airtight container for up to 1 week (do not add salt if storing the batter)
Always add salt right before making the idlis. watch video here
Submitted May 05, 2021 at 03:22AM by TheFoodieTunes