Make soft Idli using Idly Rava Mixie Method. Fool proof recipe for making batter from scratch that will produce the softest idlis. Recipe for idly dosa batter.
Author: Kannamma - Suguna Vinodh
Recipe type: Breakfast
Cuisine: South Indian
Serves: 16-20 idlies
Ingredients
- ½ cup Urad Dal
- 1½ cups Rice Rava
- 1 teaspoon salt
Instructions
- Wash the urad dal in water and soak it over-nite in the refrigerator.
- Wash the rava and soak the rava in water and leave it over-nite at room temperature.
- Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use the same ice cold water used for soaking the Dal so the batter doesn’t get hot. The Dal will not fluff up like a wet grinder. That’s fine. Pour the ground Urad Dal in a bowl and set aside.
- Squeeze the soaked Rava by hand and add it to the ground Dal.
- Add salt. Mix the batter well.
- Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.
- Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.
- Serve hot with your favorite chutney and sambar.
Notes
Store the left over batter in the refrigerator.
After the post How to make Soft Idli Recipe I have been receiving a lot of comments asking how to make Idli with Rice Rava also called as Idly Rava . To be honest, I have never made Idli using Idli Rava. So I went on to experiment making Idli with Rice Rava. The first two tries were OK but not very satisfactory. I wanted to make an equally good batter with the Rava instead of rice. I learned a few things on the way. The mixie / blender was making the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good.
Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.
So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day. So how do we solve the batter from getting hot when ground? Refrigerating the urad dal over nite in the fridge helped to a big extent from keeping the Dal getting hot when ground in the blender.
This is how I do Idli batter using rice rava.
There are just 3 ingredients for this recipe. 1 part urad dal, 3 parts rice rava and salt.
Whole White Urad Dal – This is what I use. I use unpolished whole white Urad Dal. I prefer this dal for the sake of convenience. First wash the urad dal in water and soak it over-nite in the refrigerator.
Wash the rava and soak the rava in water and leave it over-nite at room temperature.
Squeeze the soaked Rava by hand and add it to the ground Dal.
Add salt. Mix the batter well.
Lets make some Idli. Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.
A good idly must be soft and tender.
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