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|Preparation time ([days] hrs:min):
|Cooking time ([days] hrs:min):
|Number of servings:
A Typical South Indian Breakfast: Plain Ravva Idlis, Idlis sauteed in tomatoes, Kanchi Idlis, Kobbari Pacchadi, Plain Dosas, Mulakkaya Sambhar.
|List of ingredients:
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||Parboiled Rice(Uppudu Biyyam)
||Split Black Gram (Urid dal, Urad dal, Minapappu)
|Wash rice and black gram thoroughly. Soak them
separately in sufficient quantity of water for
Grind them separately. while grinding black gram
add about 0.5 cup of water and while grinding
rice add about 1 cup of water. Mix them together
in a big container, add salt and cover with a
Keep container in a warm place at say about 30
degrees centigrade for 10 to 12 hours. You may
assume that the batter is ready if its height is
doubled. Also, you will notice little bubbles on
Before you cook Idlis, add the baking powder and
mix very thoroughly. Now spread a piece of muslin
cloth on a round, flat plate and pour the batter
into the plate to a thickness of about half an
inch. Cover well and steam for about 10-15
Remove from heat and wait for two minutes and
then invert the plate and gently peel away the
muslin cloth. Now cut the cooked batter into
square or circular shapes.
Always serve hot.
|Idlis may be heated in a microwave, but they are
best when eaten fresh.|
|Any additional information:|
In case par boiled rice is not available then you
can use 'Idli Ravva' which is available in most
Indian food stores. Although, idlis made with par
boiled rice are far superior to those made with
ravva in both taste and texture.
If using ravva the same measurements hold except
that you need not grind it. Soak the ravva and
add it to the black gram batter after draining
the ravva of water thoroughly.
Also, if you do not want to use baking powder
then please keep the following in mind. Before
you pour the fermented batter onto the plate do
not stir it vigorously. Stir it gently once or
twice so that any settled ravva becomes well
mixed and then pour into the idli moulds. The
reason for not stirring vigorously is that all
the air escapes and the idlis turn out hard and
An excellent accompaniment to idli is Kobbari
Pacchadi (Coconut Chutney).
|Other recipes that go with this one:|
KARIVEPAKU PODI (SPICED CURRY LEAF POWDER),
KOBBARI PACCHADI (COCONUT CHUTNEY),