Idly Rava

100% natural without additives

100% plant based

Contains dietary fiber

Contains protein

Contains minerals

Suitable for vegetarian food

Ingredients

Nutritional value per 100 g

Packaging

Allergen info

Storage advice

Preparation

1. Rinse the idly rava: Take the required amount of idly rava and rinse it thoroughly under running water. This will help remove any dust or impurities. Rinse it several times until the water is clear.
2. Let it soak: Place the rinsed idly rava in a bowl and add enough water so that it is completely submerged. Let it soak for 4-5 hours. Soaking helps to soften the idly rava and promote fermentation.
3. Optional: Some people add a handful of urad dal (black lentils) to the idly rava while soaking. This aids in fermentation and gives the idli an airy texture. If you want to add urad dal, rinse it well and soak it along with the idly rava.
4. Make the batter: After soaking, drain the water from the idly rava (and urad dal, if using). Put the idly rava in a blender or food processor and add some fresh water. Grind it into a smooth batter with a thick, pancake-like consistency. The batter should be neither too thick nor too thin.
5. Fermentation: Pour the batter into a large bowl and cover with a clean cloth or lid. Let the mash ferment in a warm place for at least 8-10 hours or overnight. During fermentation, the mash will turn slightly sour and develop an airy texture.
6. Steam the idli's: Lightly grease the idli steam plate or idli mold with some oil. Fill each idli hole with the fermented batter. Bring water to a boil in an idli steamer or a steamer with a steamer rack. Place the idli steamer on top of the boiling water and steam the idli for about 10-15 minutes, or until tender. The idlis should be light and fluffy.
7. To Serve: Gently remove the steamed idlis from the steam plate using a spoon or spatula. Serve them warm with sambar, chutney or other side dishes of your choice.

Application

1. Idli's: Idly rava is the main ingredient for making idli's. After being soaked, ground and fermented, the batter is steamed to make soft and fluffy rice cakes. Idlis can be served with sambar, chutney or other side dishes.
2. Dosai: Although dosai is usually made from a batter based on fermented rice and urad dal, you can also use idly rava to make dosai. Soak the idly rava, grind it into a batter and add urad dal if desired. Let the batter ferment and then make thin pancakes that are fried until crispy.
3. Upma: Idly rava can be used as a base for upma, a semolina-based savory dish. Heat some oil in a pan, add mustard seeds, onions, vegetables and spices and fry. Then add soaked idly rava and stir-fry until done. Upma can be eaten for breakfast or as a light meal.
4. Paniyaram: Paniyarams are small savory balls made from a batter that is fried in a special paniyaram pan. You can use idly rava as a base for the batter. Add soaked idly rava to a mixture of spiced batter with ingredients such as onion, green chilli, coriander and yogurt. Bake the paniyarams until they are golden brown and crispy.
5. Rava dosa: Rava dosa is a crispy and thin pancake made from semolina (rava). You can use some of the idly rava in the batter for rava dosa to give it extra texture and flavour. The rava dosa batter is quick and easy to make and requires no fermentation.