Tag Archives: idly batter

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Ragi (Finger Millet) Idly / Dosa Batter

Ragi (Finger Millet) Idly / Dosa Batter

Nowadays ragi/finger millet is commonly used among all of us, as they help in managing Diabetics and helps in weight loss. Since my hubby is diabetic, I always look for Ragi recipes, I used to prepare ragi porridge daily for him. But even I was bored in preparing ragi porridge daily and then I tried out this batter, idly was very soft and Dosa was Crispy. So I prepare this once in every week.

Health Benefits: It helps in weight loss, because of the bulkiness of fibers and the slower digestion rate. It is the richest source of calcium among plant foods and so it helps in strengthening and developing the bones. It also helps in diabetics and helps in lowering high cholesterol level and so on. Being low in fat and gluten free, ragi is easy to digest. It is also even to babies in the form of porridge.

It would highly recommend this recipe for Diabetic people, because both Ragi/Finger millet and Ulundam paruppu/Blackgram are good source in helping Diabetic.

Let us move on to the recipe…

After fermentation - Ragi / finger Millet Batter

After fermentation – Ragi / finger Millet Batter

Ingredients:

  • Ragi / Finger Millet Flour – 3 cups
  • Whole Blackgram / Urad dal / Ulundam Paruppu – ¾ cup
  • Salt to taste

Making of Keppai / Ragi / Finger Millet Idly/ Dosa Batter –

 

Preparation:

  • Soak urad dal/black gram in water for about 3 hrs.
  • Drain the water and grind the black gram along with little water (add water little by little while grinding).
  • In a wide mouth bowl, take ragi flour, pour water little by little and mix it with your hands, be sure no lumps are formed.
  • Pour in the ground urad dal batter to the ragi flour and mix it well with your hands.
  • Add in little salt (a tsp) for taste, cover with the lid and let it ferment for 6 hrs.

After fermentation, you can make idly or dosa or kuzhipaniyaram as you wish. Refrigerate it immediately after fermentation, else it would the batter would turn sour. Stays fresh in refrigerator for almost 4 days.

For Ragi Idly recipe, check out this link: https://madraasi.com/2015/09/24/ragi-finger-millet-idly/

 

Dosa

Dosa

Dosa is been a soul food for most of them in South India. Even we use to have dosa on alternate days or sometimes on daily basis, but still we never get bored to it. Dosa batter is most commonly home made and keep in the refrigerator for days. The very same batter is used to make Idlis, Uthappam. Dosa are mainly served with different types of chutneys , sambhar(curry made with red lentil)  and dosa chilli powder.

Dosa / Dosai

Dosa / Dosai

Preparation of Dosa batter

Ingredients:

  • Whole Urad dhal/ Black gram – 1 Cup
  • Idli rice – 3 Cups
  • Methi/Fenugreek seeds – ¼ tsp
  • Salt – to taste

Preparation:

  • Soak the rice and dhall separately for  5 hours.
  • Grind the dhall first to smooth paste by adding enough water.
  • Grind rice to smooth batter by adding enough water.
  • Now combine both batter by adding salt in a large bowl.
  • Let it ferment lightly covered, for about 6 to 8 hours in a warm place.