Steaming Archives | Satyam's Kitchen

Name: Soft Idlis with Rice Rava
Prep time: 12 h 10 min
Cook time: 20 min
Total time: 12 h 30 min
Yield: 2 servings
Ingredients: 1 cup Urad Dal; 1 tsp Fenugreek Seeds; 2.50 cups Idli Rava; Salt as required

Soft Idlis with Rice Rava

Satyam's Kitchen — Thu, 28 Jan 2021 14:37:00 +0000

CategoryBreakfastDifficultyBeginner

Yields2 Servings

Prep Time12 hrs 10 minsCook Time20 minsTotal Time12 hrs 30 mins

1 cup Urad Dal

1 tsp Fenugreek Seeds

2.50 cups Idli Rava

Salt as required

Wash and soak Urad dal and Fenugreek seeds for 4 hours.

Grind the soaked mixture into a smooth batter.

Soak Idli Rava for 2 hours.

Mix the Urad dal batter with the soaked Idli Rava and combine well.

Cover and place the mixture in a warm area to ferment for 8 hours.

After 8 hours, add salt and mix gently.

Grease Idli molds with oil, pour in the batter.

Steam the batter in an Idli cooker for 10 minutes or until fully cooked.

Serve hot with chutney and sambar.

Ingredients

1 cup Urad Dal

1 tsp Fenugreek Seeds

2.50 cups Idli Rava

Salt as required

Directions

Wash and soak Urad dal and Fenugreek seeds for 4 hours.

Grind the soaked mixture into a smooth batter.

Soak Idli Rava for 2 hours.

Mix the Urad dal batter with the soaked Idli Rava and combine well.

Cover and place the mixture in a warm area to ferment for 8 hours.

After 8 hours, add salt and mix gently.

Grease Idli molds with oil, pour in the batter.

Steam the batter in an Idli cooker for 10 minutes or until fully cooked.

Serve hot with chutney and sambar.

Notes

Soft Idlis with Rice Rava

Ingredients Directions

Tips

Soak the Urad dal and Fenugreek seeds for at least 4 hours for a soft and fluffy Idli.
Use a wet grinder to grind the batter for a smoother consistency.
Place the batter in a warm area to ferment for at least 8 hours.
Mix salt gently into the batter to avoid deflating the fermented batter.
Grease the Idli molds lightly with oil to prevent the Idlis from sticking.
Use a steamer or pressure cooker to cook the Idlis. Ensure that the water in the steamer or pressure cooker does not touch the Idlis.
Cook the Idlis on medium heat for 10 minutes or until they are soft and spongy.
Serve hot Idlis with chutney and sambar for a delicious breakfast.
Store the batter in the refrigerator for up to 2 days.
You can add some finely chopped vegetables or spices to the batter for a flavorful twist.

FAQs

Q. What is Idli Rava and where can I find it?
A: Idli Rava is a type of semolina used to make Idlis. It can be found in Indian grocery stores or online.

Q. Can I use regular semolina instead of Idli Rava?
A: Regular semolina may not give the same texture and result as Idli Rava, but it can be used as a substitute.

Q. Can I make the batter in a blender instead of grinding it?
A: Yes, a blender can be used to grind the Urad dal and Fenugreek seeds, but a wet grinder is preferred as it gives a smoother batter.

Q. How long does the batter need to ferment?
A: The batter should be fermented for at least 8 hours in a warm area.

Q. What should I do if the batter hasn’t fermented enough?
A: If the batter hasn’t fermented enough, you can place it in a warm area for a few more hours.

Q. Can I make Idlis without a steamer?
A: Yes, you can make Idlis in a pressure cooker by placing a stand in the bottom and covering the cooker with a lid without the whistle.

Q. How long does it take to cook Idlis?
A: It takes about 10 minutes to cook Idlis in an Idli cooker.

Q. How many Idlis does this recipe make?
A: The number of Idlis this recipe makes depends on the size of your Idli molds. But with the given quantity, it makes around 12-15 medium-sized Idlis.

Instant Rava Idli

Satyam's Kitchen — Wed, 27 Jan 2021 20:11:00 +0000

CategoryBreakfastDifficultyBeginner

Yields2 Servings

Prep Time30 minsCook Time20 minsTotal Time50 mins

1 cup Semolina

1 cup Yogurt

1.50 cups Water

¼ tsp Baking Soda

Salt,as required

In a pan, add Semolina and dry Roast it for 5 mins and let it cool completely.

Transfer the roasted semolina to a boil and add yogurt to it. Mix them both well and add 1/2 cup water to it. Allow the batter to rest for 20 mins.

After 20 mins, add in more water to adjust the consistency of the Idli batter.

To the batter add baking soda and salt and mix it well.

Now grease the idli mold and pour the batter to each cavity of the Idli mold and steam it in the Idli cooker for 15-20mins.

Instant Rava Idli is now ready.

Ingredients

1 cup Semolina

1 cup Yogurt

1.50 cups Water

¼ tsp Baking Soda

Salt,as required

Directions

In a pan, add Semolina and dry Roast it for 5 mins and let it cool completely.

Transfer the roasted semolina to a boil and add yogurt to it. Mix them both well and add 1/2 cup water to it. Allow the batter to rest for 20 mins.

After 20 mins, add in more water to adjust the consistency of the Idli batter.

To the batter add baking soda and salt and mix it well.

Now grease the idli mold and pour the batter to each cavity of the Idli mold and steam it in the Idli cooker for 15-20mins.

Instant Rava Idli is now ready.

Notes

Instant Rava Idli

Ingredients Directions

Steamed Green Fish

Satyam's Kitchen — Wed, 27 Jan 2021 12:04:00 +0000

CategoryAppetizerDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time20 minsTotal Time35 mins

2 cups Coriander leaves

5 Garlic cloves

1 inch Ginger, sliced

10 Green chilies

1 tbsp Black peppercorns

1 tbsp Tamarind extract

½ tsp Turmeric powder

1 Pomfret, with gashes

Salt

In a blender jar, add in Coriander leaves, Tamarind extract, Peppercorns, Garlic, Green chilies, Turmeric powder, Ginger, and Salt. Grind them to a thick paste.

Apply the ground masala to the fish and marinate the fish at least for an hour.

Place the fish on top of the Banana leaves and wrap it around with help of a toothpick.

Steam the wrapped fish for 20 to 30 mins depending on the fish size.

Steamed Green Fish is now ready.

Ingredients

2 cups Coriander leaves

5 Garlic cloves

1 inch Ginger, sliced

10 Green chilies

1 tbsp Black peppercorns

1 tbsp Tamarind extract

½ tsp Turmeric powder

1 Pomfret, with gashes

Salt

Directions

In a blender jar, add in Coriander leaves, Tamarind extract, Peppercorns, Garlic, Green chilies, Turmeric powder, Ginger, and Salt. Grind them to a thick paste.

Apply the ground masala to the fish and marinate the fish at least for an hour.

Place the fish on top of the Banana leaves and wrap it around with help of a toothpick.

Steam the wrapped fish for 20 to 30 mins depending on the fish size.

Steamed Green Fish is now ready.

Notes

Steamed Green Fish

Ingredients Directions

Nucchinunde: A traditional Karnataka snack

Satyam's Kitchen — Tue, 26 Jan 2021 17:19:00 +0000

CategoryBreakfastDifficultyIntermediate

Yields2 Servings

Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

1 cup Toor dal (yellow split pigeon peas)

1 cup chana daal (bengal gram)

4 green chilies

1.50 inch finely chopped ginger

10 curry leaves

¾ cup coriander leaves

¼ tsp asafoetida

1 cup grated coconut

salt

In a bowl, Add in Toor Dal and Chana Dal. Wash and soak the lentils for 3 hours.

In a Mixer Jar, Add in the washed and soaked lentils, Green Chilies, Ginger(1 inch), Coriander Leaves(1/2 cup), Curry leaves (4 to 5). grind them together to a coarse paste.

To this paste add in Ginger (1/2 inch), Coriander Leaves(1/4 cup), Asafoetida, Grated coconut, Curry leaves (chopped 4-5), and Salt. Combine all the ingredients together.

Grease the cavities of the Idli Mould.

Take small portions of the paste and shape them into oval dumplings and place them on the greased Idli mold.

Cook them in an idli steamer for 15 to 20 mins.

Nucchinunde is now ready. Serve along with ghee.

Ingredients

1 cup Toor dal (yellow split pigeon peas)

1 cup chana daal (bengal gram)

4 green chilies

1.50 inch finely chopped ginger

10 curry leaves

¾ cup coriander leaves

¼ tsp asafoetida

1 cup grated coconut

salt

Directions

In a bowl, Add in Toor Dal and Chana Dal. Wash and soak the lentils for 3 hours.

In a Mixer Jar, Add in the washed and soaked lentils, Green Chilies, Ginger(1 inch), Coriander Leaves(1/2 cup), Curry leaves (4 to 5). grind them together to a coarse paste.

To this paste add in Ginger (1/2 inch), Coriander Leaves(1/4 cup), Asafoetida, Grated coconut, Curry leaves (chopped 4-5), and Salt. Combine all the ingredients together.

Grease the cavities of the Idli Mould.

Take small portions of the paste and shape them into oval dumplings and place them on the greased Idli mold.

Cook them in an idli steamer for 15 to 20 mins.

Nucchinunde is now ready. Serve along with ghee.

Notes

Nucchinunde

Ingredients Directions