Idli recipe using Idli Rawa – A new idli recipe with Idli Rawa. Idli Rawa is available @ all the supermarkets in Chennai (Price Rs 34 / 500g) !!
Ratio of urad dal and idli rice is 1 : 3
1 cup urad dal (Here I used Indian standard measuring cup of 100 ml / 4 oz capacity)
2 tablespoon poha (vella aval / white poha) or 2 tablespoon cooked and cooled rice (leftover rice)
3 cups rice rawa (Wash and Do not soak it in water)
½ teaspoon salt
Wash and soak urad dal in 2 cups of water for 6 hours or overnight. Drain out water and reserve soaked water for grinding.
Soak poha with urad dal just half an hour before grinding.
Grind the soaked dal and poha (if using cooked rice, directly grind along with the soaked urad dal) until it is smooth and frothy in a mixer bowl. Add ¼ cup reserved dal soaked water (just to cover dal) during the time of grinding Transfer this paste into another bowl ( batter should neither too thick nor too watery).
Now mix it with 3 cups idli rawa and ½ teaspoon salt. Idli batter is thicker than normal dosa batter. Adjust with extra ¼ cup water if the batter is too thick and make it normal idli batter.
Mix well (stir continuously with a thick steel ladle) and set aside in a warm place for 7 - 8 hours ( or overnight ) to ferment (batter will be doubled in volume).
When the Idli batter is well fermented, the idlis are ready to be cooked.
Grease the idli holder / idli thattu with little oil and fill each slot with idli batter to up to 3/4th level.
Steam cook the idlis in a steamer or National rice cooker / pressure cooker (without weight) on a medium heat for about 15 - 17 minutes or until done. Keep aside to cool for 20 minutes.
Use a greased spoon to remove the idlis from the idli thattu /container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli milakay podi (chutney powder for idli). This tasty idli is totally different from normal idlis.