Make soft Idli using Rice Rava – Mixie Method (Step By Step)

Prep time

10 hours

Cook time

10 mins

Total time

10 hours 10 mins

Make soft Idli using Idly Rava Mixie Method. Fool proof recipe for making batter from scratch that will produce the softest idlis. Recipe for idly dosa batter.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: South Indian

Serves: 16-20 idlies

Ingredients

• ½ cup Urad Dal
• 1½ cups Rice Rava
• 1 teaspoon salt

Instructions

1. Wash the urad dal in water and soak it over-nite in the refrigerator.
2. Wash the rava and soak the rava in water and leave it over-nite at room temperature.
3. Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use the same ice cold water used for soaking the Dal so the batter doesn’t get hot. The Dal will not fluff up like a wet grinder. That’s fine. Pour the ground Urad Dal in a bowl and set aside.
4. Squeeze the soaked Rava by hand and add it to the ground Dal.
5. Add salt. Mix the batter well.
6. Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.
7. Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.
8. Serve hot with your favorite chutney and sambar.

Notes

Store the left over batter in the refrigerator.

After the post How to make Soft Idli Recipe I have been receiving a lot of comments asking how to make Idli with Rice Rava also called as Idly Rava . To be honest, I have never made Idli using Idli Rava. So I went on to experiment making Idli with Rice Rava. The first two tries were OK but not very satisfactory. I wanted to make an equally good batter with the Rava instead of rice. I learned a few things on the way. The mixie / blender was making the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good.

Fermentation of Idli batter is carried out largely by lactic acid bacteria. Not yeast. There are two kinds of lactic acid bacteria. Homofermentive and heterofermentive.
Homofermentive lactic acid bacteria produces only lactic acid.
Heterofermentive bacteria – the Idli bacteria (Leuconostoc mesenteroides) produces carbon dioxide in addition to lactic acid.

So for good Idli, we need the rise of batter (CO2 effect) and also souring of the batter. If the batter is too hot at the beginning, it gets fermented too soon and the resulting Idlies might not be very soft. Also the Idlies may be good for the first day but hard on the second day. So how do we solve the batter from getting hot when ground? Refrigerating the urad dal over nite in the fridge helped to a big extent from keeping the Dal getting hot when ground in the blender.

This is how I do Idli batter using rice rava.

There are just 3 ingredients for this recipe. 1 part urad dal, 3 parts rice rava and salt.

Whole White Urad Dal – This is what I use. I use unpolished whole white Urad Dal. I prefer this dal for the sake of convenience. First wash the urad dal in water and soak it over-nite in the refrigerator.

Wash the rava and soak the rava in water and leave it over-nite at room temperature.

 Next day, grind the Dal in a mixie / blender with a cup of water to a very smooth paste. Use cold water to grind so the batter doesn’t get hot. The Dal will not fluff up like it does in a wet grinder. That’s fine.

 Pour the ground Urad Dal in a bowl and set aside.

Squeeze the soaked Rava by hand and add it to the ground Dal.

Add salt. Mix the batter well.

Set the bowl in a warm place for 8-10 hours. It should have increased in volume to almost double.

Lets make some Idli. Put some water in an Idli vessel and put it on medium flame. Oil the Idli plate and gently fill the rounds with the batter. Put it inside the Idli vessel and let it steam for 6-7 minutes.

 The key to good Idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the Idlis after 6-7 minutes. Do not remove the Idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney and sambar.

A good idly must be soft and tender.

Burnt Garlic Fried Rice

Burnt Garlic Fried Rice

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Vegetable Burnt Garlic Fried Rice Recipe. Measurements used - 1 cup = 250 ml

Ingredients

For the Rice

• 2 cups Rice
• 3 cups water
• 1 teaspoon salt

Main Ingredients

• 3 tablespoon peanut oil
• 2-3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine (about 2-3 carrots)
• 1 cup beans, chopped fine (about 16-18 beans)
• ¼ teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

For the fried Garlic

• 1 teaspoon peanut oil
• 10 cloves garlic, chopped very fine

For the Scrambled Eggs (Optional)

• 1 teaspoon Oil
• 4 eggs
• ¼ teaspoon salt

Instructions

1. Cook the Basmati rice in a rice cooker or a pressure cooker and set aside.
2. Heat oil in a pan and add in the finely chopped celery. Fry the celery for a minute. Add in the veggies. Saute the veggies on high flame for 10-12 minutes.
3. Once the veggies are cooked, add in the soy sauce and the rice vinegar. Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.
4. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.
5. Just scramble the eggs in little bit of oil and salt and add it to the rice.
6. Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

START NOW

Summer vacation has started for the children here and it has been crazy. On the brighter side, I don’t need to get up early in the morning to rush for school. I love to sleep late in the mornings. I was never a morning person and never will be. I get to enjoy another month of happy morning sleep. My son loves fried rice. And I love Garlic. There is a saying, “Three nickels will get you on the subway, but garlic will get you a seat.” Garlic makes everything good. This recipe is such a hit in our house. Its so tasty and so good. Here is how we do it at home.

Getting the rice to the correct consistency is very important for fried rice. You do not want the rice to be mushy. I have a few tricks for getting fluffy rice every time. I use Basmati rice for the fried rice. Soak the rice in cold water for 20 minutes. You can cook the rice in a rice cooker or a pressure cooker.  I cook the rice in the pressure cooker. For every cup of rice, I use 1 and 1/2 cups of water. Salt the water and bring it to a boil. Adding salt at this stage ensures that the rice is properly seasoned.

Add in the soaked and drained rice to the boiling water. Cover the pressure cooker with a lid and let it cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to release naturally.

Once the pressure has released naturally, open the lid and gently fluff up the rice with a fork and let it cool under a fan completely. The rice is done! Yay!!!!

Now the veggies. I use Cabbages, Carrots and Beans. Chop them very finely. I use a lot of cabbage as it tastes so good with the rice. I always use in the following ratio. 1 part carrot, 1 part beans and 2 parts cabbage.

Heat oil in a pan and add in the finely chopped celery. Celery adds a nice texture to the fried rice.
Fry the celery for a minute. Add in the veggies.

Saute the veggies on high flame for 10-12 minutes. Once the veggies are cooked, add in the soy sauce and the rice vinegar.

Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.

Now, Its garlic time. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.

I like to add eggs to my rice. Its optional. Just scramble the eggs in little bit of oil and salt and add it to the rice.

Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

Chettinad vellai kurma recipe

INGREDIENTS:

1. Chicken pieces - 1/2 kilogram
2. Slit Green chili - 4
3. Cumin seed - 1 teaspoon (tsp.)
4. Mustard seed - 1 teaspoon (tsp.)
5. Ginger paste - 1 teaspoon (tsp.)
6. Garlic paste  - 1 teaspoon (tsp.)
7. Coriander leaf - from 1/2 bunch
8. Curry leaf - 8
9. Coriander seed - 3 teaspoon (tsp.)
10. Shredded coconut - from 1/2 coconut
11. Finely chopped Onion - 250 grams
12. Yogurt  - 100 grams
13. Oil - 1/4 cup
14. Salt - as needed

PREPARATION:

1. Grind coconut into a fine thick paste by adding little water as possible.
2. In a pan heat oil. Now mustard seeds, cumin seeds, curry leaves once the mustard seeds stop splattering add chopped onion and sauté until they are 3/4 cooked. NOTE: don't cook this to translucent or golden brown.
3. Now add the slit green chili and sauté until they turn color.
4. Now add the ginger paste, garlic paste and sauté until raw smell is gone.
5. Now add the chicken pieces, yogurt, little water if needed, salt to taste and cook the chicken.
6. Once the chicken is cooked well add the coconut paste and cook until the raw smell of the coconut is gone.
7. Now add coriander leaves, coriander powder and cook until the raw smell is gone and the right thickness is reached then serve.

NOTES:

1. Goes well with idli, dosai.
2. Careful adding water, chicken will sweat water as well.

Muslim mutton biryani recipe

INGREDIENTS:

1. Rice or basmati rice - 1 kilogram
2. Goat or lamb meat - 1 kilogram
3. Thinly sliced Onion - 4
4. Chopped Tomato - 3
5. Slit Green chili - 5
6. Ginger garlic paste - 3 teaspoon (tsp.)
7. Chili powder - 1 teaspoon (tsp.)
8. Black pepper powder - 1 1/2 teaspoon (tsp.)
9. Cumin powder - 1 1/2 teaspoon (tsp.)
10. Turmeric powder - 1 teaspoon (tsp.)
11. Fennel seed powder - 1 teaspoon (tsp.)
12. Biryani masala powder - 2 teaspoon (tsp.)
13. Tomato sauce - 1 teaspoon (tsp.)
14. Cinnamon stick - 2 inch
15. Cloves - 5
16. Cardamom - 4
17. Mint leaf - from 5 stalks (stems) or 1/2 cup
18. Coriander leaf - from 5 stalks (stems) or 1/2 cup
19. Yogurt or curd - 1/2 cup
20. Rose water - 1 teaspoon (tsp.)
21. Lemon - 1
22. Vinegar - 1 teaspoon (tsp.)
23. Oil - 100 milliliter
24. Salt - as needed

PREPARATION:

1. Wash and drain the water from the mutton
2. Add mutton, vinegar, 1 teaspoon (tsp.) of ginger garlic paste, 1/2 teaspoon (tsp.) of turmeric powder, salt, water as needed in a pressure cooker. Pressure cook the mutton for 5 whistle.
3. Soak the rice for 15 minutes and filter the water from it. Lightly roast the rice in a  in ghee and keep it aside.NOTE:  rice will turn translucent.
4. In a pan heat oil, add cloves, cinnamon stick, cardamom and sauté for a minute.
5. Now add the onion, green chili and sauté until the onion turns translucent (golden brown)
6. Now add rest of the ginger garlic paste, mint leaves and sauté until raw smell is gone.
7. Now add chili powder, tomato and sauté until oil separates.
8. Now add black pepper powder, cumin seed powder, rest of the turmeric powder, fennel seed powder, biryani masala powder, yogurt or curd, tomato sauce, salt, rose water, lemon juice from 1 lemon, cooked mutton. Simmer and cook the mutton until oil separates
9. Now add 1 rice : 1 1/2 water ratio  and bring to boil.
10. Now add the roasted rice. Cover with a lid. Simmer and cook for 20 minutes. Add coriander leaves before you remove from stove.
11. Yummy Muslim mutton biryani is ready.

செட்டிநாடு மட்டன் கோலா உருண்டை

தேவையான பொருட்கள்: 

♥ மட்டன் கைமா - 750 

♥ கிராம் பெரிய வெங்காயம் - 1 (நறுக்கியது) 

♥ துருவிய தேங்காய் - 3/4 கப் 

♥ முட்டை - 1 

♥ பச்சை மிளகாய் - 7 (நறுக்கியது) 

♥ பொட்டுக்கடலை - 1 டேபிள் ஸ்பூன் 

♥ கசகசா - 2 டீஸ்பூன் 

♥ சோம்பு - 1 டீஸ்பூன் 

♥ பட்டை - 1 இன்ச் 

♥ இஞ்சி - சிறிய துண்டு (நறுக்கியது) 

♥ பூண்டு - 10 பற்கள் (நறுக்கியது) 

♥ மஞ்சள் தூள் - தேவையான அளவு 

♥ உப்பு - தேவையான அளவு 

♥ எண்ணெய் - பொரிப்பதற்கு தேவையான அளவு

செய்முறை: 

   முதலில் மிக்ஸியில் தேங்காய், பொட்டுக்கடலை மற்றும் கசகசா சேர்த்து நன்கு அரைத்துக் கொள்ள வேண்டும். 

   பின்னர் குக்கரை அடுப்பில் வைத்து, அதில் 2 டேபிள் ஸ்பூன் எண்ணெய் ஊற்றி காய்ந்ததும், பட்டை, சோம்பு சேர்த்து தாளிக்க வேண்டும்.

    பின்பு அதில் வெங்காயம், இஞ்சி, பூண்டு, பச்சை மிளகாய், மஞ்சள் தூள் மற்றும் உப்பு சேர்த்து 15 நிமிடம் நன்கு வதக்கி, பின் இறக்கி குளிர வைக்க வேண்டும். 

  

    பிறகு மிக்ஸியில் வதக்கி வைத்துள்ள பொருட்களை சேர்த்து, நன்கு அரைத்துக் கொள்ள வேண்டும்.    

    பின் ஒரு பாத்திரத்தில் மட்டன் கைமா, முட்டை, தேங்காய் பேஸ்ட் மற்றும் அரைத்து வைத்துள்ள வெங்காய பேஸ்ட் சேர்த்து நன்கு பிசைந்து 10 நிமிடம் ஊற வைத்து, பின் உருண்டைகளாக பிடித்து தனியாக வைத்துக் கொள்ள வேண்டும். 

    இறுதியில் ஒரு வாணலியை அடுப்பில் வைத்து, அதில் பொரிப்பதற்கு தேவையான அளவு எண்ணெய் ஊற்றி காய்ந்ததும், உருண்டைகளை போட்டு பொன்னிறமாக பொரித்து எடுத்தால், செட்டிநாடு மட்டன் கோலா உருண்டை ரெடி!!!

                                                                       

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Kaaka Muttai (Tamil: காக்கா முட்டை; The Crow’s Egg) is a 2014 Indian Tamil film, directed by M. Manikandan and produced by Dhanush & Vetrimaaran. This film stars Ramesh Thilaganathan, J. Vignesh, Iyshwarya Rajesh in the lead role. The film’s soundtrack and background score were composed by G. V. Prakash Kumar with Lyrics By Na. Muthukumar & L. Rajkumar

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