Idli made with Cream of Rice or Idli Rava is arguably a lighter and more delicious product more typical of a home cooked idli rather than the common restaurant idli made with semolina (Sooji). In fact they're both great products and it comes down to a personal preference or possibly material on hand.




Ingredients   

  • 480 ml (2 cup)    Idli rava (cream of rice)
  • 240 ml (1 cup)    Urad dal, white lentil or white dal (whole)
  • 2 tsp    Salt (preferably kosher)
  • ½ tsp    Fenugreek seeds
  • 480 ml (2 cup)    Water (for soaking rava)
  • 360 ml (1½ cup)    Water (for grinding urad dal)
Method:
  1. You must plan ahead if you want to make these idlis. So, say if you want to have idlis for Saturday breakfast, and then start on a Thursday night. Soak 1 cup of urad dal with fenugreek seeds in enough water. Let it soak overnight.
  2. The next day wash the urad dal and grind it in a grinder or mix to a silky smooth consistency. When grinding urad dal, drain all water and let it run for 5 minutes then start adding water slowly in order to make it run. On the whole you need about 1 to 1 1/2 cup water, do not add more. Let the grinder run for 15 minutes, it should reach the right consistency by then.
  3. Meanwhile let's work on the rava. Most Indian stores have these starting from 2 pounds. Take exactly two cups of idli rava in deep bowl.
  4. Now warm up 2 cups of water in microwave or over the stove. Do not boil... just warm it and mix 2 tsp of kosher salt.
  5. Now add this salt water to the 2 cups of rava. Let it soak for 1/2 hour. The rava will absorb the added water.
  6. Now mix the urad dal paste with this soaked rava and mix well. Fermentation takes about 8 to 9 hours. keep the batter covered over the counter top until that evening.
  7. The night before, pre heat the oven, to 350F. Turn off your oven and place the batter covered in the oven. Use an oven safe bowl to be on the safer side. Close the oven door and allow it to ferment over night.
  8. Slightly mix, you can add little water if it's too thick. Pour about a ladleful in each cup of an idli pan,but don't overfill and allow for expansion. Steam them for about 10 minutes.
  9. Once done, allow the steam to condense. After a while, just stick a spoon underneath and they will slide smoothly. If you remove the idli before the steam has settled, you will find that the idli will stick to your serving plate
  10. Serve hot with sambar and chutney.