Thursday, May 16, 2013

Rava Idli - Steamed Semolina pancakes

This is one of the basic recipes of Indian cooking. Well, I have to admit that my normal idli does not come as fluffy as the rava idli's. So most of the time I prefer to do Rava Idli's. This is my mom's version of idli's that's my kids favorite. Any time of the day Idli or Dosa, they are ready to have them. 




Ingredients:

Urad Daal / Black Lentil - 1 Cup
Fenugreek or Methi Seeds - 1 tsp.
Idli Rava/ Thick Semolina - 2 Cup
Salt - 1 tsp.


Batter in the mold, ready to get steamed

Method of Preparation:

~ Wash and Soak Urad dal and Fenugreek seeds overnight or for 4 to 6 hours.
~ Discard the water and rinse them again. Grind them smooth using a grinder or a blender with minimal water. The batter should be thicker than for dosa or pancake batter.
~ Leave it to ferment in a warm place for 4 to 6 hours.
~ When ready to do the idli, soak idli rava in water (just to get it wet and soft) for 15 to 20 minutes.
~ Mix this with urad batter, add salt.
~ Lightly oil the idli molds, bring water to boil in a pressure cooker (with lid open)
~ Pour little batter in all the molds, and place it in the cooker. Cover with lid. DO NOT put the whistle on.
~ Once the steam starts coming out, continue to cook on high for 7 minutes.
~ Switch the gas off, once you are able to handle, remove the lid and take out the molds.
~ Once molds are cooled, using a spoon take out the idli's.
~ Serve it hot with chutney and sambhar.

You might like the Celery Chutney recipe that I served up with the idli's.

Note:
- Split urad dal is white in color. But when they are whole bean it's black. Hence the name black Lentil.
- Urad daal increases in volume once soaked, so choose a bigger vessel to soak it in and also add more water.
- It's important to throw the soaked in water. This will make sure the idli's won't trouble the gastric person.

9 comments:

  1. Looks and sounds great!

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  2. i love idlis so fluffy but more i love that chutney looks so temeting.

    ReplyDelete
    Replies
    1. Actually I hardly take pic of idly. The intention of this pic was chutney. :o) The recipe coming soon..

      Delete
  3. Perfect twist that family loves

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  4. Isn't rava idli made of pure semolina? Just curious:)

    ReplyDelete
    Replies
    1. Hi Sireesha, You can use pure semolina, but you have to make sure it's not fine & buy a coarser kind. And while making idly, just wash rava and use it. No need to soak it. Idly rava is more coarse by default, which gives the nice fluffiness to the idly.

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  5. Yummy rava idli... Waiting for chutney recipe

    ReplyDelete
  6. delicious and fluffy rava idlis.

    ReplyDelete
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Thanks for stopping by! I look forward to hearing from you of any suggestions and requests. Feel free to email me @ sumeesculinary@gmail.com

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