Pakashastra

Pakashastra

Wednesday, February 23, 2011

Rice Rava Idli

Rice Rava Idli with Peanut Chutney and Pulinji

Ingredients:

Idli Rava (Rice Rava) - 3 cups
Black Gram - 1 cup
Ghee - 1 tsp
Salt to taste

Method:

  1. Wash and soak black gram in water for 4hrs.
  2. In another vessel, soak idli rava for 3hrs.
  3. Grind black gram into fine batter.
  4. Mix this batter with soaked idli rava and salt.
  5. Let this batter ferment overnight or for 7-8hrs.
  6. Smear ghee into the mould of idli plates
  7. Beat the batter lightly. If you beat the batter too much, it will remove all the air accumulated in the batter making idli less fluffy.
  8. Place the idli plates in a steamer and cook in steam for 30mins.
  9. Remove the lid of the steaming vessel as soon as you turn off the heat to avoid water vapor from dropping onto idli.
  10. Let the idli plates cool for a minute before you scoop put idli from the mould.
  11. Serve hot with ghee, peanut/coconut chutney and pulinji.


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