- 1/2 cup Urad Dal
- 1 1/2 cups Rice Rava
- 1 teaspoon Salt
- Optional: 1 cup Poha
- 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 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.
- 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.
- 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.
- Serve hot with your favorite chutney and sambar.
Store the left over batter in the refrigerator.
Tip on Poha:
For a really soft idli, soak 1 Cup Avalakki (Aval or Poha) in 1 cup of water for 5 minutes. Grind in a mixie and add to the batter. Aval makes for softest idlis. Try it if you live in cold climate or your idlis are always hard. (Aval – Thick or Thin – The size doesn’t matter).
- Prep Time: 10 hours
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: South Indian