BROWN RICE RAVA IDLI

Cuisine: South Indian

Ingredients:

Brown Rice Rava – 2 cups

Urad dal (split Black gram) – 1 cup

Salt – as required

Method:

• Wash the brown rice rava and urad dal separately and soak both in enough water for 4–5 hours.

• Drain the urad dal and grind it with a little water into a smooth, fluffy batter.

• Add the soaked brown rice rava and salt to the dal batter and mix well.

• Adjust the consistency so the batter is thick; when poured from a ladle, it should fall slowly and not flow freely.

• Cover the batter and allow it to ferment for about 8 hours or overnight in a warm place.

• Add 5–6 cups of water to the idli pot (depending on its size) and bring it to a boil.

• Lightly grease or wet the idli plates and gently mix the fermented batter.

• Pour the batter into the idli moulds and place the plates inside the idli pot.

• Cover with a lid and steam on medium heat for 20 minutes

• Turn off the flame and let it rest for 5 minutes before opening the lid.

• Wet a spoon and carefully remove the idlis from the moulds.

• Serve hot with chutney, sambar or podi.