April 22, 2009



Urad dal - 2 cups
Idly ravva - 4 cups
Salt - to taste


Soak the Urad dal and Idly Ravva in separate bowls for 8 hours. You don't need to soak the idly ravva for 8 hours...but usually i put them at the same time.

After soaking 8 hours, wash both the dal and ravva 4 to 5 times. And put the dal in a blender, make into a fine paste...not too tight batter or loose batter. it should be in the middle consistency of Dosa batter and Vada Batter.

Squeeze out all the water from ravva and mix it with batter, and put it in a warm and dark place.

Let it ferment atleast 6 hours or better over night, use a big vessel, as it doubles the quantity of the batter and use air-tight container.

After it is fermented really good, you can see bubbles in the batter. Just mix the batter lightly so that bubbles don't go away. when ever you want to have idly, take the required amount of batter into a separate bowl and add salt to it. Take a idly plate, apply Little ghee(Clarified Butter), and pour the batter.

Take a pressure cooker or idly cooker put some water and then place the idly plates and cover it with the lid. if using pressure cooker don't put weight on it and let it cook for 20 min on medium flame.

After 20 Min, just put the weight (to lock the pressure for some more time) and immediately switch off the stove.

Open the cooker after 5 min. and take out the idly plates.

Serve hot with coconut chutney and Karapodi with Ghee.


Neetu said...

wow tht Idly with chutney is looking delicious :)

Neetu said...

can u give da recepei of diff powders which we eat wid idli n dosa???

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