Idli(ಇಡ್ಲಿ)recipe using Rice Rava – Type 1

Idli is the most common and healthy breakfast of South India and nowadays prepared all over.. It tastes good if eaten early morning hot with ghee and chutney/sambar/even saagu.. Along with a cup of tea/coffee.. 🙂

It is also healthy kid’s breakfast recipe because it is steamed and not deep-fried or shallow-fried..

Ingredients needed: 

Idli Rava or Akki Thari or Rice Rava – 1.5 cups or lesser than 2 cups
Urad dal or Uddina bele – 0.5 cup
Avalakki/ Poha/ Beaten rice – 1 fist or 1 hiDi or 1/2 cup
Menthya / Methi seeds  – 2 tspns
Baking soda – 1/2 tspn
Salt – 3-4 tspns.. or as per your taste.
Method::

[1] Soak Urad dal , Avalakki and Menthya seeds in water for 5-6 hours or overnight..

[2] Grind it to a very smooth, soft textured batter… The texture would be really awesome to touch and feel…

[3] Keep the ground batter aside…

[4] Now, wash and soak Akki thari or Idli Rava for 15-20 mins..

[5] Mix the Urad dal batter and Soaked Idli Rava/Akki thari ( From steps 3 and 4 ) and mix well completely..

[6] This is our Idli batter.. Keep this aside for fermentation for 7-8 hours or till done. ( The volume increases post fermentation ) .. Now mix again very well.. Add salt, Baking soda..

[7] Pour into Idli moulds/plates which are greased with ghee/oil and can make idlis either in pressure cooker without whistle or Idli cooker available separately in markets.. ( Steam for 15-20 mins or till done by touching it if not sticky to hands)

[8] Serve hot with Vegetable sagu or Chutney or sambar…

Related tips :: 

  • The batter should be thicker than Dosa batter but the consistency shouldnt be too thick as it might turn the idlis harder.. During that scenarios add 1/2 glass of water and mix well..
  • Adding poha/avalakki is to make idlis softer and smooth..
  • Salt added could be just before pouring idli to moulds or during grinding itself one can add crystal salt (My mother does this way)
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