I adopted this recipe from Hebbar's Kitchen. Must say very quick & easy recipe. No grinding & fermanting. But i steamed it for 20 mins instead of 10 mins...may be coz of my idly moulds. This is a must try recipe.
(I used these type of idly moulds & steamed for 20 mins)
(If you are using these type of moulds, then 10 mins are enough I think)
Ingredients
- 1 cup beaten rice / poha / avalakki (thin / thick variety )
- 1½ cup rice rawa / idli rava
- 2 cup sour curd / buttermilk
- pinch of baking soda / eno fruit salt
- water as required
- salt to taste
- oil to grease idli moulds
Instructions
- soak 1 cup of poha in curd for 10 - 15 mins or till they turn soft. (rinse the poha with water if it is not clean)
- now mash them nicely using back of your spoon.
- now add 1.5 cup of rice rava, 1 cup curd and water as required.
- mix and allow to rest for 10 - 15 mins. rice rava (idli rava) has to absorb all the water.
- add water to get idli bater consistency.
- finally add some salt to taste. just before steaming add a pinch of baking soda and mix well till it turns frothy.
- brush the plates with oil and pour the batter immediately into the idli plate. do not rest the batter.
- as other idlis you have to steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
- serve hot with any chutney of your choice.
HAPPY COOKING :))))))
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