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Idli made with Idli Rava and Coconut Chutney

Pavani
Recipe to make soft Idli with Idli rava. Serve with Coconut Chutney for a delicious breakfast. Also tips to make perfect fluffy idli in cold weather.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine andhra, Indian, south indian
Servings 36 Idli

Ingredients
  

To make Idli:

  • 1 cup Urad dal/ Minapappu
  • cups Idli Rava
  • ½ cup Poha (flattened rice)
  • To taste Salt

To make Coconut Chutney:

  • 1 cup Fresh grated Coconut (thaw if using frozen coconut)
  • ¼ cup Dalia (Putnala pappu/ Roasted Chana dal)
  • 1 tbsp Roasted Peanuts
  • 2~3 Green Chilies
  • To taste Salt
  • 1 tsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin seeds
  • 1 Dry Red Chili
  • Pinch of Hing/ Asafoetida
  • 5~6 Curry leaves
  • To taste Salt

Instructions
 

To Make Idli:

  • Soak urad dal and idli rava separately for at least 4 hours. Grind dal into smooth batter.
  • Soak poha for 15~20 minutes and grind to a smooth paste. Add to the dal.
  • Squeeze water from rawa. Add dal batter and mix well with hand.
  • Pour the batter into a large enough bowl. Cover with a plate and then cover it with a kitchen towel.
  • Set the batter aside to ferment overnight.
  • When ready to make idli, add salt and enough water to make a pourable batter.
  • Pour the batter into idli mold and steam for 12-15 minutes.
  • Enjoy them hot with a generous drizzle of ghee and yummy coconut chutney.

Make Coconut Chutney:

  • Grind all the ingredients for the chutney to a smooth paste.
  • Heat 1 tsp oil, add all the ingredients for tempering and once the seeds splutter, add it to the chutney. Mix well and enjoy with idli or even dosa.

Notes

  • Make sure to use your hands to mix the batter - this helps in kick starting the fermentation process.
  • Do not add salt to the batter - salt slows down fermentation.
  • Do not add too much after. Keep the batter consistency slightly thick.
  • Keeping the batter in a warm environment is key - so keep the batter covered with a plate and then put a kitchen towel or a larger bowl over it.
  • BEST TIP - This is from my friend who makes batter every single week. Warm a tawa/ griddle until warm. Turn off the heat, place the batter bowl on top and cover it with another bigger bowl. Place this on one of the back burners on the stove and set aside for 6~8 hours. Make sure not to turn on the burner -- you will have cooked batter and not fermented batter :-)
  • Find a warm spot and away from cold draft of air in the house - on a dryer, near a window that lets in lots of sunlight, near a hot air vent or in an unused microwave.
  • Placing the bowl in a slightly warmed and turned off (250°F for about 10 minutes) oven also works.
  • Placing the bowl close to the stove while you are cooking.