I’ve been experimenting in the kitchen lately, trying to find some quick and easy breakfast options that are also healthy and satisfying. I stumbled upon a recipe that I’m excited to share because it’s become a new favorite in my house! It’s a variation on Idli, a South Indian steamed cake. What I love most about this recipe is how versatile it is – you can easily adjust the ingredients to suit your taste or what you have on hand. Plus, it’s a great way to sneak in some extra nutrients into your breakfast. Ready to try something new?
Idli recipe with idli rava
Let’s get started with making this delicious and easy Idli! I’m using Idli rava, which makes the process even simpler. This recipe is perfect for those mornings when you’re short on time but still want a wholesome breakfast. Here’s a glimpse of what we’re aiming for:
Ingredients:
- 1 cup Idli Rava (cream of rice)
- 1/2 cup Urad Dal (split black lentils), soaked for at least 4 hours
- 1/2 teaspoon Fenugreek Seeds (methi seeds), soaked along with urad dal
- Salt to taste
- Water, as needed
- Oil or ghee for greasing the idli molds
Instructions:
- Soak the Urad Dal and Fenugreek Seeds: In a bowl, combine the urad dal and fenugreek seeds. Rinse them well and then soak them in enough water for at least 4 hours, or preferably overnight. This step is crucial for achieving a soft and fluffy texture.
- Grind the Urad Dal: Drain the soaked urad dal and fenugreek seeds. Grind them in a wet grinder or a high-powered blender with a little water until you get a smooth and fluffy batter. The batter should be light and airy. The key is to not add too much water; add it gradually as needed.
- Combine the Rava and Urad Dal Batter: In a large bowl, mix the idli rava with the ground urad dal batter. Add salt to taste and mix well. Add a little water if the batter is too thick; it should have a pouring consistency.
- Ferment the Batter: Cover the bowl with a lid and let the batter ferment in a warm place for at least 8-12 hours, or until it has doubled in volume. Fermentation is important for the idlis to be soft and airy. The warmer the environment, the faster the fermentation process.
- Prepare the Idli Steamer: Grease the idli molds with oil or ghee. This prevents the idlis from sticking to the molds.
- Steam the Idlis: Gently pour the fermented batter into the greased idli molds. Do not overfill them. Place the idli stand in the idli steamer and steam for about 10-12 minutes, or until the idlis are cooked through. You can check for doneness by inserting a toothpick into an idli; if it comes out clean, they are ready.
- Cool and Serve: Let the idlis cool slightly before removing them from the molds. Use a spoon or knife to gently loosen the edges and then scoop them out. Serve the hot and fluffy idlis with sambar, coconut chutney, or any other chutney of your choice.
Enjoy your homemade, healthy, and delicious Idli! This recipe is a fantastic way to start your day on a nutritious note. Feel free to experiment with different types of chutney or sambar to find your perfect pairing. Happy cooking!
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