Rava & Rice IDLI varieties
RAVA IDLI
(simple,easy
and healthy)
For Idli batter: 1 cup of semolina, salt to taste, green chilli to taste, ½ tsp. grated ginger, 1/2 cup grated carrot, 1tsp. chopped coriander & curry leaves, ½ cup yogurt, water as needed.
For seasoning: 1 tsp. cooking oil, ¼ tsp. mustard and jeera seeds, few cashews. Heat oil in a plan and splutter mustard and jeera seeds and add this to your idli batter.
Utensil for Steaming Idli: Idli stand (available at Indian supermarket), large cooking utensil with a lid that is large enough to hold the idli stand.
Method: Mix batter ingredients to make a thick batter. Keep this aside for 15-20 minutes. To a large cooking utensil add approximately ¾ cups of water and bring it to boil. Lightly grease the idli plates with some oil. Fill idli trays with the mixed batter and steam cook with the utensil lid covered for about 12-15 minutes. (Do not overcook idlis as they become hard and lose their softness. Idli should be soft and spongy). Let them cool for few minutes and remove slowly with a spoon and place it on a serving plate with coconut chutney and sambar (south Indian vegetable soup).
RICE IDLI (traditional and healthy)
Method: Wash rice, avalakki and urud dal and soak them separately overnight. Grind them separately and keep the batter aside overnight to ferment. Batter will be ready to use next day and to this batter add salt to taste and cracked pepper, steam cook them in the same way that you did for rava idli above.
