Recipe Text
Ingredients:
- Black Gram – 1Cup (100ml Cup)
- IdliRawa (Boiled Rice Rawa) –
2
Cups (100ml Cup)
- Salt to Taste
Preparations:
Take
de-skinned black gram (Chaaya Mina Pappu) in a bowl and wash it. Add
water and
soak it for at least 6 hours. Preferably soak it overnight for better
results.
When soaked well we can grind it to a smooth paste. But before we start
grinding, prepare the rawa. Take Idlirawa in a bowl and wash it. Take
care to
remove any sand particles present in the rawa at this stage. Soak the
rawa for
few minutes in water. While it is kept for soaking, grind the soaked
black gram
to a smooth paste by adding water in small quantities. One can grind the
black
gram in a mixie or in a wet grinder too.If the batter is thin we cannot
make
Idlis. So take care not to add too much water while grinding. The entire
softness of the idli is directly proportional to the art of mastering
grinding
with optimum quantity of water. After grinding take the batter into a
bowl.
Now
remove water from the rawa. Remove excess water from the rawa by
pressing
between your fists. The rawa should be wet to touch but not watery to
drop.
Remove water from the rawa as much as you can. Add this rawa to the
ground
batter. Also add salt. Mix with fingers thoroughly. Keep this bowl aside
for
nearly 6 hours to ferment in a warm place. Preferably keep this bowl in a
plate
(plate should be bigger than the batter bowl). Once fermented the batter
may
overflow from the bowl—so keep it in a plate so that even if it
overflows, the
batter will fall in the plate.
After
6 hours when the batter is fermented, it is ready to be made Idlis.
Method:
Take
an IDLI PATRA to prepare Idlis. Remove the plates and add water to the
PATRA.
Heat this IDLI PATRA. Wash the plates under running tap once—this we are
doing
to make them wet. Keep the wet plates aside.
Take
the batter and check the consistency. Add water to the batter if
required. Add
water in small quantities only. I repeat, If the batter becomes thin we
cannot
make Idlis. If you lift and pour the batter with a ladle it should fall
in a
haltingly flowing way. So add water little by little till you get the
right
consistency. Now take the wet Idli plates and pour batter in each slot.
Don’t
fill the slots to the brim. Arrange the plates in the IDLI PATRA. Close
the lid
of the PATRA and allow them to cook. After say 5 minutes we can see
steam
escaping from the PATRA. Then lower the flame and cook for 7 minutes.
After
seven minutes, check whether the Idlis are done or not. To check this,
touch
the cooked Idli with a wet finger. If the batter sticks to the finger,
it means
it is not yet cooked. So cook for some more time. There is no danger of
the
Idlis being over cooked even if they are on the flame for two to three
minutes
extra. If the batter does not stick to the wet finger, it means the
Idlis are
done. Take the Idli plates out from the IDLI PATRA and keep them aside
for 2
minutes to cool. Take a small HASTAM and dip it in water before removing
Idlis
from the IDLI Plates.
Serve
these spongy hot Idlis smeared with ghee. Eat these Idlis with Coconut
chutney,
Karapodi or Sambar.
Tips 
The
best Idlis come from Idli Patra only. I have tried with different brands
of
Pressure cooker Idli plates before making this statement. The newly
married may
straight away invest in a Idli Patra rather than Pressure cooker Idli
plates.
Enjoy !!!!!!!!!!!!!!
64 Recipes you may also like to watch
Our Earlier discussions on the Blog
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-
ashwini said...
Hello gayatri madam,
I see your videos all the time and they had made me a better cook everyday, thank you very much.,
I have a confusion regarding:
Is
there a difference between Idly Patra or Pressur cooker Idly plates? As
you mentioned in Tips section of Idly making method, I have one of them
but not sure which one, could you please upload a picture of each of
them just to avoid the confusion between the two?
Thank you.
Ashwini.
October 27, 2010 3:04 AM
Gayatri Vantillu said...Ashwini Garu,
I have shown Idly Patra with plates in the recipe for Idly.
They are different from the idly plates used in the pressure cooker. You can easily make out the difference
October 30, 2010 7:46 AM
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Anonymous said... hello gayatri garu,,
am srividya,, thanx a lot for ur site
and ur recipies am really very grateful to u..meedi vizianagaram ani
vinni chala anandam anipinchindi...maadi vizag,,presently am in
manchester..ikkada idli rava dorakadu..meeru naaku adi intlo ela cheyalo
chepagalara.
regards,,
srividya pemmaraju
- Gayatri Vantillu said...
SriVidya garu,
Thanks for your feedback. I haven't tried to make idli ravva at home.
March 11, 2011 7:09 AM
- malisetti b said...
Hello Gayatrigaru!
I Recently found your site from youtube,and know am watching it regularly.
I
was always in search of simple home made andhra receipes with simple
tips and guidence and and i found your site with all thouse information
thanks to you.
I am staying in newjersey with my husband,me and
my husband loves rawa idli but due to the weather and different rawa i
never used to get good idli's..but after watching ur idli receipe with
gud tips and proper mesurements finally i got soft tender idli's,if u
can give me some more tips for idli making that wud be a great help..
I
liked your site very much,with simple home made receipes you share with
us,and more over it is in telugu language very easy to understand the
indredients and step by step process.
Thanks
swapna.b December 30, 2008 10:16 PM - Gayatri Vantillu said...
Swapna Garu,
Its nice that you are successful in
preparing Idlis. As far as additional tips - because of the winter,
sometimes the dough may not ferment. Keep the dough in a warm place
like - Put it in the pressure cooker overnight and remove the weight or
in a 40 degrees preheated oven or any other warm place. Remember that
the bacteria need oxygen to multiply and ferment. January 1, 2009 8:41 AM - Anonymous said...
My names Reena.
I love all your recipes and I want to thank you so much for them.
I
saw your video on idli. I wanted to know do you soak the urad dal and
also the idli rava and while grinding should we grind only urad dal.
Should we grind idli rava or not or should we just mix the idli rava
with urad dal batter. December 9, 2008 5:06 AM - Gayatri Vantillu said...
Urad Dal needs to be soaked for about six hours or overnight.
Just before grinding the urad dal, soak the idli rawa. After grinding
the urad dal, press and remove water from the idli rawa before mxing it
with the urad dal paste. Idli Rawa needs to be soaked for a while only
and doesn't need to be ground before mixing it with the urad dal batter.
Hope you would be successful and enjoy Idlies soon at home!!!!
Gayatri December 11, 2008 4:18 AM - Anonymous said...
hi andi...
nenu me videos anni follow avuthanu...really u have done a great job...congrts andi
nako doubht vachi meku mail chestuna...we like idlis a lot...
idli pindi ni mundu roju nite ye grind cheskoni..pakkaroju idli ki use cheyocha...
leka
aa roje grind chesi..apude idli pettukovalaa....apatikapudu pindi prepare cheste..chappaga untai kada idlilu.....
naku cheyadam teleedu anduke doubt vachi aduguna gayathri garu...
waiting for your reply
thank u...
Suryaveda July 28, 2009 7:19 AM - Gayatri Vantillu said...
Suryaveda Garu,
The batter needs to be fermented for
atleast 6 hours depending upon the room temperature where it is kept.
Fermentation makes soft idlis. Some times if it is not very warm, you
may have to put it for fermentation the previous night also. Therefore
you may prepare the batter on the previous night and use it in the
morning. July 28, 2009 7:20 AM
- Madhavi Latha said...
I am new visitor your site.Thank you for your valuable
suggestions regarding kitchen appliances. Recently we brought Ultra+
wet grinder. For making IDLI/DOSA batter of 4 cups (Includes
rice&dal) it is taking approx 45 minutes and the batter is also not
that smooth as expected. Can u please guide whether our grinder working
is proper and also provide some useful tips for mantainence of wet
grinder.
October 31, 2009 9:16 PM
-
Gayatri Vantillu said...
Madhavi Garu,
I also have an Ultra Wet grinder. Even I
was disappointed initially after the purchase. Later I realised that
the grinder works excellently only when the load is put at the optimum
level. What I found is, the stones should get immersed only 3/4 th.
Then the batter would move smoothly and get ground nicely. Similarly
the quantity should not be less than Half the capcity. In other words,
when the grinding stones are immersed between 1/2 to 3/4 the results
are nice. Hope my experience would help you to put Ultra nicely to use
November 1, 2009 7:20 AM
- Anonymous said...
Dear Gayatri
I am confused for idli you mentioned 1:2
proportion. I have idli rice (I don't have idli rawa) should I use 1 cup
urad dhal and 2 cups idli rice? Some say we have to use 3 parts rice
and 1 part urad dhal, some on web say 4 parts rice and 1 part urad dhal.
Was wondering if you made a mistake by saying 2 parts rice and 1 part
urad dhal. What proportion did you use exactly. Kindly confirm. I want
to try. Thanks - Carol
September 15, 2010 5:12 PM -
-
Gayatri Vantillu said...
Dear Carol,
I use 2 parts rawa for one part urad dal. What I do at home only has come on to the video as well.
September 19, 2010 8:09 PM - Anonymous
said...
-
hi gayatrigaru iam priya.we r @amsterdam. thanks for your delicious
recipes.india lo memu unaapuudu idly preparation ki 1 dal 2 ravva use
chesamu. maku ekkada boiledrice matrame dorukutundi. ravva dorakadu.rice
ite "soft idly " ki enta add cheyalo cheppagalaru.
thanks. priya.
-
April 19, 2010 1:30 PM
-
-
Gayatri Vantillu said...
-
Priya Garu,
I use parboiled rice also 1:2 while making idly
-
April 20, 2010 5:49 AM
- Anonymous said...
HAI GAYATRI GARU,
I TRIED MAKING RAVA IDILI TWICE,BUT IT DID
NOT TURN OUT WELL.THEY LOOKED CREAM IN COLOUR AND HARD.HOW CAN I MAKE
IT BETTER?
thanks sneha June 13, 2009 2:10 PM - Gayatri Vantillu said...
Sneha Garu,
Generally Idlis become hard when the water
content is less. Just moderate the water in the batter, you should get
them. Batter should be dropping freely from the ladle but not running
like dosa batter. I hope you have followed the other steps in the text
of my recipe before attempting the dish.
Rawa Idlis would not be
pure white, unlike the rice idlis. They would be slightly creamish only
because black gram batter and the idli rawa are both cream in colour.
Mine are also slightly creamish only. June 13, 2009 5:06 PM
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Your Earlier comments on the Blog
|
| Anonymous said... hai gayatri madam, iam sofi iam in nj just now isaw ur site its
simply super only thing is u speaking in telugu., while searching how to
prepare idly batter using idily sooji i got ur site its realy useful
for me thankyou.
January 19, 2011 7:31 AM Anonymous said...
hi gayatri garu ... ur website is very helpful for me ... thanks
for the recepies ... and i wil be glad if u tell the recepie of idly which is
made from idly rice ..
July 1, 2010 9:28 PM
- Anonymous said...
Hi Gayatri,
I really enjoyed your video on how to make
idli. I could not really follow the language (a bit too fast for me).
The way you presented the methodology as well as the tone of your voice
indicates to me someone who not only has a passion for cooking but
someone who is caring, nuturing, and kind.
What language were you speaking in the video?
thanks and have a good day.
Badri April 8, 2009 8:08 AM - Anonymous said...
Dear Gayatri,
I from Vizag originally now living in
Scotland. I would like to thank you very much for all your efforts to
maintain and update your channel. I am sure there will be loads of
people who are getting real taste of our andhra food through your
guidance.
Once again thank you and keep the good work going.
Regards,
Vamsi
www.aberdeenindian.org April 8, 2009 8:10 AM
Swapna said...
Hi Gayatri,
How r u? I am Swapna. I have seen some of ur
videos. They are really good. I tried Idli, Potato masala and many by
watching ur videos. They all came out well. Thanks for ur videos.
Videos are very clear and very useful. U r doing good social sevice by
helping many to get to know good recipies. Thanks once again. I wisg u
all the best.Bye
If u can, please do mail me at swapna.reddyshetty@gmail.com December 11, 2008 4:19 AM |
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