What can be made of idli Rava?

What can be made of idli Rava?

Related Step by Step Recipes

  • Idli.
  • Rava Idli.
  • Mini Idli Sambar (cocktail idli/button idli)
  • Oats Idli.
  • Dosa.
  • Rava Dosa.
  • Rava Uttapam.
  • Handvo.

How many minutes should idli steam?

12 to 15 minutes
Take your idli steamer or pressure cooker or electric cooker or Instant pot. Add some 2 to 2.5 cups water and heat the water until it comes to a light boil. Keep the idli mould in the steamer or pressure cooker. Steam for 12 to 15 minutes.

Why do idlis get hard?

The main reason is watery or runny batter. Watery batter will not rise and the idlies will be hard and flat. So use caution while grinding and do not add too much water while grinding.

Are idli and dosa batter same?

Idli batters have more urad dal compared to dosa batter. The urad dal in the idli batter gives the lift and the sponginess. Dosa batters have more rice content. The rice in the dosa batter gives you the crispy texture and deliciousness.

What to do if idli is hard?

The first reason could be that you are overcooking/over steaming the idlis. The time in a regular idli steamer is about 10-12 minutes with a little resting time after cooking. The electric stove/cooker might take couple of minutes longer, but should be done within 15 minutes.

Is Idli Rava and sooji same?

Suji is the common name used for the coarsely granulated wheat flower in most parts of northern India and Pakistan, and the name Rava is used by people in the southern parts of India. Suji and Rava do not have any major differences when it comes to the component they are made of.

Why my idlis are not white?

The most common reason for yellow idlis is lack of fermentation. I faced this during my initial months of trying to make idlis in cold climate. If the batter ferments well, the resulting idlis will be white in color. Another possible reason could be the quality of Urad dal.

Why do idlis go flat?

– If your idlis are too flat, it could be due to two reasons. One, there’s too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there’s really no way to fix this.

What does make ideas puffy?

Solution. The bubbles of CO2 trapped in dough during fermentation make idlies puffy.

Why are my idlis not white?