A healthy option for those who are watching their carbohydrate intake is the Urad dal/Split Black Gram and Rava/Semolina Idli. Turns out extremely soft and fluffy and teamed with a Chutney or Sambhar is delicious!
- 250 gms Urad Dal/Split Black Gram
- 500 gms Rava/Semolina
- 1/2 tsp Methi/Fenugreek seeds
Wash the Urad Dal well. Soak it along with the Methi for four hours. Wash it again and grind it to a smooth batter in the wet grinder non stop for half an hour adding a little water at a time to make a batter of pouring consistency. Add salt and allow to ferment for 10-12 hours. Meanwhile tip the Rava in a thin cloth. Tie it into a bundle and steam it in a steamer for fifteen minutes. Remove and keep aside. Allow to cool thoroughly. Tip it into a vessel. Add just enough water to wet it. Mix it well with your fingers and add it to the fermented Urad batter. Mix thoroughly. Keep aside for fifteen minutes. The batter takes on a dropping consistency as the Rava absorbs the moisture. Meanwhile get the steamer boiling. Grease the Idli stand. Pour the prepared batter into it and steam for ten minutes in a steamer. A knife inserted in the Idli should come out clean. Allow to cool for five minutes and then unmould the Idlis. Serve hot with Chutney of your choice. You can find the recipes to a variety of Chutneys under the catagory of ‘Chutneys’ of this website.
Note: The proportion of Urad Dal to Rava is 1:2 when grinding the batter in a wet grinder. If using the blender or mixer the portion is 1:1 as the batter made in the wet grinder increases in volume as compared to the blender.