Idli and dosa are quintessential South Indian breakfast dishes that have gained immense popularity worldwide. Known for their taste, texture, and versatility, these dishes are loved by all. While traditional recipes use rice, making idli and dosa with idli rava is a game-changer, simplifying the process while maintaining their authentic taste.
Idli rava is coarsely ground rice that is specifically processed for making idlis. It’s easily available in most Indian grocery stores and is a convenient alternative to soaking and grinding raw rice. Using idli rava ensures consistency and saves time, especially for beginners.
With idli rava, making fluffy idlis and crispy dosas becomes a breeze. Whether you’re an experienced cook or just starting, this method guarantees success every time. So, roll up your sleeves and bring the authentic taste of South India to your kitchen!
Soft & Fluffy Idlis
- Idli rava- 2 cups
- Urad dal- 1 cup
- Fenugreek seeds- 1 tsp
- Water- enough to soak & grind
- Salt
- Idli Rava is available at the Indian store.
- To a bowl add the rava idli, add just enough water to soak the rava.
- In another bowl, add urad dal and fenugreek seeds, add enough water to soak them.
- Soak for 4 hours.
- After 4 hours of soaking, the rava will absorb all the water.
- Add the soaked rava to a blender jar & add enough water to grind to a smooth paste.
- Rinse the urad dal & fenugreek seeds, add to the blender jar, add enough water & grind to a smooth batter.
- Pour the ground rice & urad dal to a large bowl, using your clean hand beat the batter well.
- I used Instant Pot to ferment the batter.
- Pour the batter to the inner pot & place the pot in the main pot.
- Select yogurt setting & set the time to 8 hours, medium temperature.
- Ferment the batter for 8 hours or overnight.
- The batter should be kept in a warm place only then fermentation will take place.
- In summer, the batter can be placed on the counter top to ferment.
- While in winter, keep the batter inside the oven.
- You could even preheat the oven to the lowest temperature for 5 minutes, switch off the oven and then keep the batter inside the oven so that it will be warm and the fermentation will happen.
- After the batter has fermented, take the batter that you need in a different bowl and add salt, combine well.
- Leftover batter can be stored in the refrigerator for a few days.
- With this batter you can either make dosas or idlis.
- For making dosa, take some batter in a bowl, add salt & combine well.
- Place a tawa over medium high heat.
- Before pouring the batter, sprinkle some water on the hot tawa.
- Pour a spoonful of batter & using the back of the spoon spread the batter on the tawa.
- Drizzle some ghee.
- Let cook & flip it over & let the other side cook for a couple of minutes.
- Transfer the dosa to a plate & enjoy with sambar or chutney.
- For making idlis, pour some batter to a bowl, add some salt & combine well.
- Grease the idli plates with oil.
- Pour the batter onto each mold on the idli plates.
- Stack up the plates.
- Add 1 cup water to the idli cooker, place the stacked up plates into the cooker and close with the lid.
- Place the cooker over medium heat, you'll hear the whistle sound, let it blare for 3 minutes.
- Take the idli cooker off the heat.
- Let the pressure subside and open the cooker.
- Remove the plates carefully and let cool down a bit.
- Run a knife along the sides of the idli and slide the idlis on a plate.
- Soft & fluffy idlis are ready to be enjoyed.
- Pour sambar over the idlis, as sides serve tomato chutney & coconut-mint chammanthi.
- Absolutely finger-licking delicious & comforting South Indian breakfast dish.
