IDLI (made using Idli Rava)

Weekend brunch Idli served with Sambar, Ginger coconut chutney, sweetened coconut milk (kayi hallu). 🙂💕💝 💛💛And to finish it off my favourite sweet Rava Kesari💛💛

YouTube link:

https://youtube.com/shorts/6hWcWW3fICA?si=x4ROdlFt_xN3ClXA

Sambar Recipe:

https://www.hemafoodstudio.com/post/sambar

Ingredients:

· Split black gram (urad dal) - 1 cup

· Idli Rava – 2 ¾ cups

· Salt

· Oil for greasing the idli moulds

Method:

• Take a large bowl wash and soak urad dal for 2-3 hours.

• Also, soak idli rava for 1 ½ to 2 hours.

• Now drain off the water from the urad dal and transfer to the grinder. Keep the water aside. Blend It into a fine paste using very little water.

• Transfer the batter and now add idli rava. Add water and salt.

• Mix well, making sure everything is well combined. Mixing the batter with hand helps for fermentation.

• Cover and ferment the batter in a warm place for 8 hours.

• Mix the batter gently.

• Boil water in a steamer/idli cooker.

• Grease and pour the batter in the idli mould and steam the idli for 8-10 minutes or until the idlis are cooked well.

• Unmould the idlis and serve hot soft idlis with chutney and sambar.

• I have also served the Idli’s with Kayi Hallu (Sweetened coconut milk).

💛💛And to finish it off my favourite sweet Rava Kesari also in frame💛💛