Soft ~ Spongy ~ Healthy Idly With "Urad Dal ~ Jowar ~ Rice (Idly Rava) Idly" ..... An excellent combination that yielded into lovely Idlies that I served with "Cauliflower ~ Fresh Tori (Green Pigeon Peas) Gashi / Curry" ..... A spiced curry ….. Yumz.
It’s again a pleasant and healthy combination that I have made in preparation of Idlies. Again my very own attempt that has turned out successful and given me light, spongy and healthy Idlies. It really gives me immense pleasure to keep sharing these wonders that looks so beautiful that I sometimes hurry in clicking pictures so that I can really sit and enjoy them. I really hope with the passage of time I get to prepare and share an immense collection of mix and match recipes in preparation of Idly’s. I am just adding in more healthier options and combinations. My eagerness to try out new combinations has now almost turned into an obsession.
Idly’s are healthiest of all the foods world wide as they are steamed delicacies and with newer healthier combination they make them that much more delicious and one can not only enjoy them guilt free but also gain the health benefits by and large. You will simply love these spongy Idlies with the added benefit of Jowar / Jwari that has its own benefits giving a boost to the dietary consumption. I served this Idly with spicy curry but it will go well with sambar too. You can also serve them with simple dalitoy (A very well know regular GSB / Konkani Saraswat's preparation of Dal) or any other medium spicy gravy of your liking.
Again, this one too is highly recommended breakfast for every individual young and old alike and so also for those who are health conscious and diabetic or BP Patients too. I have already added a few versions before here in my blog too. Please check the same in the Idly section. The Idlies turned out very soft and spongy, so you can also send them in lunch box with some added chutney powder or pickle. Do try this out, you will simple love this porous textured Idly on every bite.
Urad Dal : 1 cup
Idly Rava : 1.5 cups
Jowar / Jwari Flour : 1 heaped cup
Salt to taste
Wash and soak 1 cup of Urad Dal for 3-4 hours. Wash and drain off all excess water by putting it in colander.
Wash and soak 1.5 cups of Idly rava in plenty of water just before you start grinding the soaked and drained urad dal. 30 minutes of soaking is more than enough for Idly rava. Tilt the vessel and drain off the excess water on top completely. Allow to rest for another 5 minutes before mixing it with the other batter.
Grind Urad dal to a smooth paste by adding only that much water that is required. You should get a thick fluffy paste. I use wet grinder which multiplies the urad dal when ground more than that in mixer grinder. You can use any method. Remove and put it in a large vessel. Now add in the drained Idly rava, salt to taste and mix well. Leave it aside to ferment for 8 hours or overnight. Next day morning add in the Jowar / Jwari flour, beat and mix it well. See to it that there are no lumps. The batter should be really smooth and thick.
Gently pour the batter with the help of a rounded spatula into the moulds /vati to ¾ th level only. You should leave gap on top of the moulds as the batter will rise when getting steamed. I have used round 1.5 inch deep vati / cups / tumbler /moulds here to get rounded shaped Idlies, you may choose whichever is suitable to you. Remember to apply oil to the moulds before adding in the batter. Applying of oil to the moulds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
Keep the Idly steamer / pedavana with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the steel vaties / moulds one by one in a single layer, then keep the separtor and place some more vaties in layers and so on. I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. Cover the lid tightly. Increase the heat and steam for 5-10 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 20 minutes. The time for steaming process here depends on the size of the moulds. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies. If using larger moulds you can steam for about 45 minutes in all ie. 10 + 30-35 Minutes.
Remove and cool a bit. Run a blunt knife through the edges on the inner side of the vaites / moulds and gently flip over the vaties / moulds and tap it a bit to bring out the steamed Idly in one go. Serve the Idly with sambar / dal / chutney or any spicy curry as an accompaniment. I served them with spicy curry.
The proportions mentioned above of Urad Dal and Idly Rawa are when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad dal when ground were as the mixer does not do the same.
** While using Mixer for grinding If you are using mixer for grinding purpose then the proportion of the dal remain same while Idly rava should be adjusted and only 1.5 cups added. Use 1 cup of urad dal and 1.5 cups of Idly Rava along with ¾ th cup of Jowar / Jwari flour. Rest method remains same.
** You can also add in rice instead of Idly rava if it is not available in your vicinity. Just soak about 1.5 cups of Idly rava separately for 2 – 4 hours, grind it to a coarse texture and added it in place of Idly rava
** For the Cauliflower ~ Tori (Pigeon Peas) Gashi Recipe, Please follow the link given below ……