soft, fluffy idlis made with idli rava or cream of rice. vegan & gluten free.

Author: dassana Recipe type: breakfast, brunch Cuisine: south indian Serves: 15-16 idli Ingredients

2 cups idli rava cream of rice cup urad dal cup poha 7-8 methi seeds salt as required water for soaking

Instructions 1. soak the cream of rice in enough water for 4-5 hours. 2. in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours. 3. drain the water from the urad dal and keep it aside. 4. we will use some of this water for grinding the idlis. 5. drain the water from the idli rava and discard. 6. in a wet grinder, add the idli rava, urad dal, methi seeds, poha. 7. add some of the urad dal strained water and begun to grind. 8. if the batter appears too thick, add some water. 9. grind to a smooth batter. 10. pour in a non reactive deep pan or pot to give room for fermentation. 11. add salt and stir well. 12. cover with a lid and keep the batter in a warm place for 7-8 hours. 13. the next day the batter would have fermented and risen. 14. grease or brush the idli moulds with oil. 15. keep a pan or steamer on the stove with some water. 16. stir the batter gently. 17. pour the batter in the idli moulds. 18. by now the water must have begin boiling in the pan. 19. place the idli stand in the pan. 20. cover with a lid and steam the idlis. 21. if using a pressure cooker, dont put the vent weight/whistle on the cookers lid. 22. steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean. 23. when the idlis are steaming, you can prepare the chutney. 24. serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee