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Query from: Rashmi , Dallas, Tx, 09/20/00
Topic: COOKING      Submitted on: Ammas.com
Dear Amma

The other day I saw somthing called rice rava, I know it is used to make idalies in the south. Could you please tell me what proportion will I need,if it has to be pre soaked and fermented?

Thank you very much

[ This query closed ]
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Response from: Lakshmi Korrapati,   
Registered Member on Ammas.com
In the preparation of idli, generally rava made from 'uppudu biyyamu' or par-boiled rice is used. That is available in the Indian grocery shops in the west with the names of 'cream of rice' or 'idli rava'. Make sure that the 'rice rava' is the rava of 'uppudu biyyamu' before using it to make idlis . In case the rice rava is the rava of the rice that we usually cook, it is ideal for cooking other dishes (like minapattu,uppudupindi,vundrallu etc). The ratio of pre-soaked urad dal to yava is generally 1 : 1.5 or 2. You will have to soak dal and rava separately for 6-8 hours, grind smoothly the soaked dal, mix in rava and ferment for another 6-8 hours. Please find the Idli recipe available in Ammas recipes and you could follow it.

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Response from: HimaBindu Reddy,   
Council Member on Ammas.com
for 1 measure of split black gram it is two measures of rice rava.soak rava for an hour in water and add it to the ground blackgram paste and also add required baking soda and ferment it over night. note:for more softerness u can add 1:1 ratio of gram and rava

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