Idli with Idli Rava

Ingredients

• 1 cup urad dal
• Methi seeds, as shown
• 2 cups idli rava
• Water, as needed
• 1–1.5 tsp salt (added after fermenting)
• 1/2 tsp sugar OR 1 tbsp soaked poha OR 2 tbsp cooked rice (only if the batter isn't fermenting well)

Steps

1. Soak: soak urad dal + methi for 5–6 hours; soak the idli rava separately.
2. Grind: grind the urad dal with very cold water, a little at a time, until fluffy and airy.
3. Mix rava: squeeze the rava well and mix into the batter using your hand.
4. Ferment (cold weather): oven light ON for 8–12 hours; or Instant Pot on Yogurt–Less for 8–10 hours with the lid venting; or a warm water bath, changing the water every 2–3 hours.
5. Salt & store: after the batter doubles, add 1–1.5 tsp salt. Refrigerate for 3–4 days.

The reel

via @laxmi.rawal

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions