I tried making this Rava Idly many times and failed to get that fluffiness. I got something like uppuma:)
Then got the recipe from a old magazine. They insist on grinding urid dhal.Many people do not use urid dhal. But it gives a wonderful texture and it resembles much like original Idly.
Ingredients:
Rava - 2 1/2 cup
urid dhal - 1/2 cup
curd - 1/2 cup
water - 1 cup
To temper:
oil - 2 tbsp
cashew - 10
ginger - 1 inch
green chilli - 2
mustard - 1 tsp
channa dhal - 1 tbsp.
curry leaf - 1 brig
cilantro - a handful
salt - 1 1/2 tsp
Method:
Soak the urid dhal for 1 hour.
Dry roast the rava till you get a nice aroma.
Grind the urid dhal to a fine paste and mix it with the rava along with salt, curd and yeast.
I didn't have a sour curd, so I added a pinch of yeast to the batter for fermentation. There is no need to add yeast during summer. Do not add a lot of water.
The consistency should be like a pan cake mix / urid dhal vadai batter.
Keep it inside oven or any warm place and let it ferment for 8 hours.
Just before making idly, we need to add the tempering.
Chop the green chilli, cilantro, ginger and curry leaves.
Heat a pan with 1 tbsp oil .Add the channa dhal and mustard.
Let the mustard crackle.
Then add the cashews , chopped green chilli, cilantro, curry leaves and ginger.
Fry them for a while and mix it with the fermented batter.
Coat the idly vessel with little oil and pour the batter.
Steam cook the idly for 10 minutes (Do not put 'cooker-weight' if you are using a pressure cooker).
Take the idly vessel out , keep it out and scoop the Rava idly after 2 minutes .
Rava Idly is ready.
Serving suggestions:
We can microwave the idly before serving.
Serve Rava idly hot with tomato chutney or sambar.
Makes 14 fluffy Rava idly.
Rava Idly has black gram (Urid dhal) . So it goes to Legume affair hosted by Srivalli and Susan.
