Categories: Idli

Ingredients

• 1 and 1/4 cup wheat sooji/rava (the one used for upma)
• 1 cup urad dal
• Salt

Directions

1. Rava is either steamed or roasted before adding it to the batter.

2. Roast rava till a nice aroma comes out of it. OR Take the rava in a clean towel and tie a knot around it. Keep this in a cooker and steam (without whistle) for about 10mins.

3. Cool the rava to room temperature.

4. Soak urad dal in water for about 4hrs. Grind it to a very smooth batter. (There will be some air bubbles on top when it is finely ground. Also when you touch the batter, it feels very smooth). Add salt and mix again.

5. Now add the rava and mix with a spoon. Keep aside overnight for fermentation.

6. Next morning, make idlis.

7. Serves : 3-4

8. PS: During summer, I add the rava to the urad dal batter about 30mins before steaming the idlis (only urad batter is fermented overnight) as the wheat rava makes the batter sour if over fermented.

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