Make Soft Idli Using Rice Rava

Make soft Idli using Idly Rava or Rice Rava – Mixie / blender Method. Fool proof recipe for making batter from scratch that will produce the softest idlis. Recipe for idly dosa batter.

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.

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.

Optional ingredient: 1 cup Poha.

Method:

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.

Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use cold water to grind so the batter doesn’t get hot. The Dal will not fluff up like it does in 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.

Tip on Poha:

For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).

Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.

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.

The key to good Idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the Idlis after 6-7 minutes. Do not remove the Idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

A good idly must be soft and tender.

• 1/2 cup Urad Dal
• 1 1/2 cups Rice Rava
• 1 teaspoon Salt
• Optional: 1 cup Poha

1. Wash the urad dal in water and soak it over-nite in the refrigerator.
2. Wash the rava and soak the rava in water and leave it over-nite at room temperature.
3. 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.
4. Squeeze the soaked Rava by hand and add it to the ground Dal.
5. Add salt. Mix the batter well.
6. Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.
7. 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.
8. Serve hot with your favorite chutney and sambar.

Notes

Store the left over batter in the refrigerator. Tip on Poha: For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: South Indian

• 1/2 cup Urad Dal
• 1 1/2 cups Rice Rava
• 1 teaspoon Salt
• Optional: 1 cup Poha

1. Wash the urad dal in water and soak it over-nite in the refrigerator.
2. Wash the rava and soak the rava in water and leave it over-nite at room temperature.
3. 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.
4. Squeeze the soaked Rava by hand and add it to the ground Dal.
5. Add salt. Mix the batter well.
6. Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.
7. 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.
8. Serve hot with your favorite chutney and sambar.

Notes

Store the left over batter in the refrigerator. Tip on Poha: For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/make-soft-idli-using-rice-rava-mixie-method/

Chettinad Veg Kola Urundai Kuzhambu.

Tamilnadu Chettinad Style Veg Kola Paruppu Urundai Kuzhambu recipe. Lentil kofta curry.

Urundai kuzhmabu / Lentil dumplings curry is a very traditional Tamilnadu dish served for lunch in the weddings, during celebration times and festival days. I have already shared a variation of this Urundai kuzhmabu curry here . The juicy Urundai kuzhmabu dumplings soaked in tamarind gravy makes lunch divine. Here is how to do Urundai kuzhmabu.

Lets do dumplings for Chettinad Veg Kola Urundai Kuzhambu. Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. Do not add water while grinding. There might be one or two lentil grains that might be left whole while grinding. That is perfectly fine. After grinding, transfer the dal mixture to a cup and add in the finely chopped onions and coriander leaves. Mix well.

Mix everything well to combine. Make little dumpling balls from the mixture for Urundai kuzhmabu. Place the dumplings on an oiled idli plate. I use the mini idli plate. it works really well. Now, we need to steam the dumplings. Steam the dumplings in an idli vessel for 20 minutes. Set aside.

Lets make the masala for Chettinad Veg Kola Urundai Kuzhambu. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown.

Once the onions and garlic is cooked and brown, add in the tomatoes and the salt.

Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly.

Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside. This is a fine masala paste for Chettinad Veg Kola Urundai Kuzhambu.

Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning. Add little water if the Chettinad Veg Kola Urundai Kuzhambu gravy is too thick.

Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Chettinad Veg Kola Urundai Kuzhambu is ready.

Serve Chettinad Veg Kola Urundai Kuzhambu with rice.

Here is a printable recipe for Chettinad Veg Kola Urundai Kuzhambu.

For the Dumplings

• 3/4 cup toor dal
• 1 teaspoon fennel seeds (sombu)
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt
• 1 dry red chilly
• 2 green chillies.
• 1 Onion, finely chopped
• 6 - 7 sprigs coriander leaves, finely chopped

For the Ground Masala Paste

• 2 tablespoon peanut Oil
• 2 teaspoon fennel seeds (sombu)
• 1 teaspoon cumin seeds
• 2 tablespoon coriander seeds (dhania)
• 2 sprigs curry leaves.
• 2 medium sized onions
• 12 cloves garlic
• 3 tomatoes
• 1 1/2 teaspoon salt
• 1/2 cup fresh shredded coconut

For the Tempering

• Half a lemon size tamarind
• 2 tablespoon sesame oil (gingely , nalla ennai)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds (sombu)
• 1 sprig curry leaves
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder

1. Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. After grinding, transfer the dal mixture to a cup and add in finely chopped onions and coriander leaves. Mix well. Make little dumpling balls from the mixture. Steam the dumplings in an idli vessel for 20 minutes. Set aside.
2. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown. Once the onions and garlic is cooked and brown, add in the tomatoes and the salt. Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly. Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside.
3. Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
4. Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning.
5. Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Gravy
• Cuisine: South Indian