Soft & Spongy Idlis using Idli Rava
Struggling to get soft and spongy idlis? This Idli recipe uses idli rava to give soft, light and fluffy idlis every time, even after cooling. I challenge you that you will enjoy this texture, even without the traditional rice grinding.
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Servings:
Calories:
621kcal
Ingredients
For exact quantities, refer to the idli batter recipe
- 1 cup urad dal
- 2 cups idli rava
- 1 teaspoon fenugreek seeds methi dana
- 1 cup poha or left over cooked rice
- ½ tablespoon salt
- 1 cup water
Instructions
To make Idli Batter
- Soak urad dal & methi in one bowl and idli rava in another for atleast 5 hours. 20 minutes before grinding soak poha if not using cooked rice.
- Grind drained urad dal with soaked poha and squeezed idla rava in batches with cold water (add gradually) until light and smooth.
- If the mixer heats up, pause or add a couple of ice cubes.
- Mix dal batter, rava, and salt & whisk with your hand in circular motion for 5 minutes and into a thick, pourable batter.
- Ferment the batter. You could either use an Instant Pot and ferment it on yogurt mode for 8- 12 hours. Or cover the container with a lid and ferment it in the oven with the light on. If your oven has a bread proof setting like mine, use that setting to ferment your batter at 95 F overnight.
To steam idli
- For idli batter recipe click here
- Prep the steamer - add water in your idli steamer or pot such that you make sure it's not touching the idli plates, and get the water to start steaming.
- Check and stir the batter - gentle stir the fermented batter without knocking out the air bubbles to ensure soft idlis
- Grease the moulds - using a brush grease the moulds with oil or ghee.
- Fill the molds - Fill ¾th of each mold with batter, leaving room for the idli to rise and puff up.
- Steam - Steam for 15 minutes on medium heat and then insert a knife or toothpick in the canter to make sure it comes clean. If you live on higher altitudes you might need more time.
- Rest - remove the plates rom the steamer and allow the idli to rest for a couple minutes before you start scooping them out with a greased spoon or knife.
Video
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 102g | Protein: 49g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 3515mg | Potassium: 32mg | Fiber: 41g | Vitamin A: 12IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 16mg
