Share Recipe

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 neighbourhood; 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:

Soak dal and fenugreek seed in water with for 5-6 hours or overnight.
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.
Wash rice rava; add into the prepared paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

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.
Pour ladleful fermented mixture in prepared bowl; keep aside. I used pressure cooker grid, See photo…
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 centre of the idli comes out clean; it will take about 7- 8 minutes.
Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlis with masala Sāmbhar and coconut chutney.
You can also serve with cook until toothpick inserted cook until toothpick inserted and dry sesame seed chutney.
Take out idly- bowls, remove idly with the help of wet spoon, and transfer into serving bowl. Serve the light-fluffy idlis with masala Sāmbhar and coconut chutney.
You can also serve with tomato onion chutney and dry sesame seed chutney.