Idli Recipe

What is this 'Idli'?

Idli is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.

Today here, we are describing steps to make rava

Ingredients

• 1 cup poha / aval / avalakki / atukulu / flattened rice (thick)
• 1 cup curd
• 1½ cup rice rava / idli rava
• ¾ tsp salt
• 2 cup water (as required)
• ¾ tsp eno / fruit salt

Steps to cook Idli

1. firstly, in a small mixi grind 1 cup poha to a coarse powder. i have used thick variety poha, if you are using thin then increase the quantity of poha.
2. add 1 cup curd and mix well. make sure to poha absorbs curd.
3. further, add 1½ cup rice rava and mix well. you can alternatively, use upma rava and mix well.
4. now add ¾ tsp salt and 1 cup water.
5. mix well making sure everything is well combined adding water as required.
6. cover and rest for 30 minutes or until the rava and poha absorb water.
7. after 30 minutes, mix gently, making sure the rava has absorbed water.
8. now add ½ cup water and mix well adjusting the consistency.
9. just before steaming, add ¾ tsp eno and mix gently until the batter turns frothy.
10. now pour the batter into greased idli plate.
11. steam the idli for 15 minutes or until the idli is cooked well.
12. finally, enjoy poha idli with coriander mint chutney.