Rice Idli

Rice Idli

Idli is a south Indian famous and most common breakfast. Sambar and chutney is a very good combination for idli.

There are many varieties and variations in idli. They are rice idli, rawa idli, ragi idli, vermicelli idli, masala idli.

In this recipe  i am using rice rawa instead of idli rice which is very easy to prepare as we do not need to grind the rice. Idli made using rice rawa will be very soft.  I am  not using poha or fenugreek seeds. Its a very simple recipe using only 2 ingredients. 

Ingredients:

Rice Rawa - 1 Cup

Urad dal - 1/2 Cup

Salt - 1/2 Tsp

Oil for greasing idli molds

Method:

1. Wash and soak urad dal for 4 to 5 hours.

2. Drain off the water from urad dal and add it to the wet grinder or mixing jar.

3. Add 1/4 cup of water and grind it for some seconds till you get the smooth batter.

4.Transfer it to the vessel and add rice rawa.

5. Mix it well adding salt. Batter should be thicker then dosa batter.

6. Keep it aside for fermenting for 8 to 10 hours in a warm place.

7. After fermentation you will get to see the rise in the level  of idli batter.

8. Grease the idli mold with  oil.

9. With a spoon pour the idli batter into the molds.

10. In a steamer or in a pressure cooker add some water. When the water starts boiling place the idli molds in the steamer or pressure cooker (If you are using pressure cooker do not use weight). Steam it for 10 to 15 minutes in a medium flame.

11. Let it rest for another 2 min and remove the lid.

12. With a spoon remove the idlis. Serve hot and soft Rice Idli with sambar and chutney.