Rava Idli is an easy and tasty breakfast, that involves some amount of preparation at least 8 hours prior to making it. After 6-8 hours of preparation of the batter, you will see magic of fermentation, the batter will double in volume. It’s always a pleasure to watch the lid of the container doing anti gravity stunts! If you don’t respond to it on time, Alas! it will double up your morning chores! (the cleaning of course). So choose a big container for storing and mixing the batter, giving enough room for fermentation.
Prep Time 6-8 hours
Cook Time 5 mins
I cup urad dal
2 cups idli rava (fine quality)
- Soak urad daal for 6 hours
- Grind it to a thick batter, You can use a wet grinder if you are making a large volume. However, for less volume, I prefer a blender.
- Transfer it to a big container, giving enough room for the batter to rise during fermentation.
- Soak idli rava for 30 mins and then strain it. Squeeze out maximum moisture and and it to the urad batter.
- Mix it well and leave it to ferment for 8-10 hours.
For preparing Idlies
It is as simple as it is, you just need a good idly stand or idly mould. If you don’t have one, you can use small cups.
- Grease the idly moulds with til oil. Just one drop would be fine
- In the idly cooker or pressure cooker, heat 1 cup of water.
- While the water boils, Pour the idly batter carefully on the moulds.
- Place the idly stand in the cooker and close it with the lid. If you are using a pressure cooker, do not put the whistle
- Cook it it low flame. It takes around 5-7 mins.
- After 7 mins, use a toothpick or curry leaf stick and poke one of the idlies gently to find if it is cooked.
Serve hot with Peanut Chutney