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Rice Rava Idli (steaming in mini bowls)

  • Servings: 6
  • Soaking time: 5-6 hours
  • Grinding time:10 minutes
  • Fermentation time: 5-6 hours
  • Preparation time: 5 minutes.
  • Cooking time: 8 minutes( each batch).
  • Total time: 23 minutes.

I had been lucky to reside in beautiful and exclusive townships; where people from different communities and states given me the opportunity to enjoy different cuisine. I have learnt a lot of recipes from my friends and neighborhood; rice rava Idli is one of them.

The variation is that the recipe (Idli) steamed in small steel bowl in to the cooker as we are staying in Tokyo, Japan and I didn’t bring idli cooker. It came out so spongy and delicious as good as proper idly-stand.

I invited two of my family friends for high tea; prepared this ‘Rice Rava Idli (steaming in mini bowls). In this recipe I needed to grind only dal and used rice rava, it made my job so simple. They not only enjoyed the recipe but were really impressed with the technique and lot of appreciation for the taste.

Ingredients:

  • Rice Rava: 3 cups
  • Urad dal (split black gram): 1 cup
  • Fenugreek seed: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Cooking oil: 2 table spoon
  • Meetha Soda (Soda bicarb): ¼ tea spoon (optional, need-not to be used if fermentation is good)

Preparation:

  1. Soak dal and fenugreek seed in water with for 5-6 hours or overnight.
  2. Grind the dal and fenugreek seed with equal amount of water to a very smooth paste (~ 10 minutes) in a ‘Dosa grinder’ or ‘mixer grinder. Keep aside.
  3. Wash rice rava; add into the prepared paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, add salt and meetha soda in hot-oil, stir the batter with ladle, if required add some water to get the consistency, Smear the small bowls with little ghee/oil.
  2. Pour ladleful fermented mixture in prepared bowl; keep aside. I used pressure cooker grid, See photo…
  3. Place the pressure cooker on the gas with 2 cups of water and a stand/ grid to place the idli bowls, close the lid without vent weight; cook until toothpick inserted near the center of the idli comes out clean; it will take about 7- 8 minutes.
  4. Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlies with masala Sāmbhar and coconut chutney.
  5. You can also serve with cook until toothpick inserted cook until toothpick inserted and dry sesame seed chutney.
  6. Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlies with masala Sāmbhar and coconut chutney.
  7. You can also serve with tomato onion chutney and dry sesame seed chutney.
Rice Rava Idli (steaming in mini bowls)
Ingredients
Grind the dal and fenugreek seed
Wash rice rava
add into the prepared paste
stir well cover the mixture
add salt and meetha soda
Pour ladleful fermented mixture in prepared bowl
cook until toothpick inserted
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)
Rice Rava Idli (steaming in mini bowls)

CC BY-NC-SA 4.0 Rice Rava Idli (steaming in mini bowls) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.