MY RECIPES - Soft and fluffy idlis
Ingredients: 2 cups idli rava 1 cup whole urad dal Recipe: Soak the urad dal and idli rava (which looks like semolina but is lighter in color) in two separate bowls in the given proportions. After 5–6 hours, drain the urad dal and grind it into a very smooth paste. Next, squeeze out all the water from the soaked idli rava and add it to the ground urad dal. It is important to remove as much water as possible from the rava by hand. Mix the rava and the ground dal thoroughly, then leave the batter to ferment overnight. Make sure to leave enough space in the vessel to allow for fermentation. Once fermented, pour the batter into a greased idli stand (grease lightly with ghee). Be sure to leave a little space in each mold, as the idlis will expand while cooking. Steam the idlis for 8–10 minutes. To check if they are done, insert a fork or toothpick, if it comes out clean, the idlis are ready. Let them cool slightly before removing from the stand. TRAVEL DIARY ...
