masaladosas: One day I strive to be adult enough to have an idli maker
pumpyourbrakeskid: Course: Breakfast
Cuisine: South Indian
Servings: 30 idli
Author: Hebbars Kitchen
### Ingredients (1 cup = 250 ML)
* 1 cup urad dal
* 2 cup idli rava / rice rava / cream of rice
* 1 tsp salt
* oil to grease
### Instructions
1. firstly, in a large bowl soak 1 cup urad dal for 4 hours.
2. drain off the water and transfer to blender or grinder.
3. blend to smooth and fluffy batter adding water as required.
4. transfer the batter to a large bowl. keep aside.
5. now in another bowl take 2 cup idli rava.
6. rinse the idli rava with enough water and drain off the water.
7. repeat this for 2 or 3 times or till water runs clean.
8. squeeze off water from idli rava and add to urad dal batter.
9. mix well making sure rava and urad dal are combined well.
10. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
11. after 8 hours, batter doubles indicating well fermented with air pockets present.
12. add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
13. scoop the batter into idli plate greased with oil.
14. place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
15. finally, soft idli recipe are ready to serve along with chutney and sambar.
[**RECIPE SOURCE**](http://hebbarskitchen.com/idli-recipe-soft-idli-idli-rava/)
**Original Video by Hebbar’s Kitchen**
rfight: In case anyone is curious like I was, here’s a description of idli via [Wikipedia](https://en.m.wikipedia.org/wiki/Idli) “Idli are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.”
holodecko: Idli makes for a great breakfast. Just heavy enough to get your day started. It’s bland by itself so you need sambar and chutney on the side to spice it up a bit.
Also, is that Kannada script on the bottom right?
ScoutHound: What causes the fermentation?
UltimateDucks: What are those sauces?
Jinxtah: Couple of questions. It looks nice, but I have never heard of any of these main ingredients before. What does the end product end up tasting like, and the gif mentions fermentation. That comes from…. where?
doctorgaylove: That looks really good, but is there any way to make them without an idli maker?
navismathema: Wow how didn’t I ever think about making this with my idli maker before
Azueres: Omg this looks wonderful
Banniess: Looks great with the sauce!
MystikclawSkydive: If only the ingredients and tools were readily available to me (and the time)!
Looks delicious. I will be calling the two Indian restaurants locally and ask if they make these.
psychawwlogist: This looks amazing!
eelings: These look great, and a good weekend project for me. Really nice to see some diversity in the food on this sub.
Mushroomfry_throw: Ok sorry for being a snob, I like pumpyourbrakeskid’s recipes always, but that is NOT EVEN REMOTELY how Idli batter is made in Tamil Nadu, the place of it’s origin.
First mixing cakes of soaked rava into urad Dal batter is unheard of. There is a special type of rice called Idli rice that is taken twice the amount as urad Dal (ulundhu) soaked and made into batter. Then the two batters are mixed. Order is first urad Dal batter is made then rice batter.
A small amount of fenugreek seeds are soaked and grinded along with urad Dal or even separately. And salt used is always rock salt.
Also fully fermented batter is used only for dosa while Idli comes out best with fresh slightly fermented batter
Edit : typical recipe used in TN https://www.kannammacooks.com/how-to-make-soft-idli-recipe/amp/
Goosuf: Now I just need a solid recipe for Sambar… I can drink that stuff down like water!!
KUBBIST: Looks good, too bad i don’t have access to these space ingredients.
ghostphantom: This is so involved that it reminds me of the “no moonlight” fake egg recipe.
