The same batter which was used for making Urad and Rava Appo can be used to make Idli. As Idli is steamed, it is easy to digest and the only oil that is used is what is used to grease the Idli moulds. It is served with Chutney and Sambhar or either of the two. Recipe Link to both the Chutney and the Sambhar are given below.
- 250 gms Urad Dal
- 500 gms Rava
- 16 green chillies
- 2 inch piece of ginger
- Kidney bean sized piece of Hing /asafoetida
- 10 sprigs curry leaves
- Oil to grease the Idli moulds.
Wash and soak the Urad Dal for four hours. Grind it in the wet grinder non stop for half an hour adding a little water at a time to a smooth batter of dropping consistency. Tip the Rava into a bowl. Add two glasses of water to it and mix it thoroughly. Drop it into the ground batter. Grind the green chillies, ginger and Hing to a coarse paste. Add it to the Urad Rava batter along with finely chopped curry leaves and salt. Mix thoroughly. Grease the Idli moulds with oil. Place them in a steamer which has been kept boiling. Steam for ten minutes. A knife inserted in the Idli should come out clean. That shows that the Idlis are done. Remove from steamer and allow to cool for five minutes. Unmould them. Serve with Chutney and Sambhar.
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