Udid Rulava Idly, Kottambari Palle + Mirsana - Hinga Uddak and Plain spiced Hinga Uddak / Urad + Rava Idly, Coriander leaves thin Chutney with Hing Water and Plain Spiced Hing Water .....
Wash and soak 1 cup of Urad dal for 4-5hrs.
Take 3 cups of rava, put it in a muslin (Cotton) cloth and fold over and tie tightly into a bundle. Keep this in Pedavan (Idly steamer) and steam for 15 minutes. Remove and open the bundle gently. Leave it aside to cool completely. Alternatively you can put the rava in a microwave safe bowl, cover with a paper plate and microwave on high for 4 minutes. Remove and let cool completely. I usually use the microwave method.
Wash the urad dal again and drain off the excess water. Grind to a fine paste (I use wet grinder) with about 1 cup of water. Add more if necessary only. Remove and add in the cooled rava, salt to taste and mix well. Leave aside covered, overnight or for 8-10 hours to ferment. The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa.
Once the batter has fermented mix it well once again. Gently pour the batter with the help of a rounded spatua into the moulds 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 long steel vati / katori here to get evenly small shaped Idly. 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 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 / katori one by one and cover the lid tightly. Increase the heat and steam for 5-10 minutes or till you see steam passing through the lid, then lower the heat to medium and steam for 20 minutes.
Remove and cool a bit. Run a blunt knife through the edges on the inner side of the vati / katori and gently flip over and tap it a bit to bring out the steamed Idly in one go. Idly is usually served with sambar / dal / chutney or any spicy curry as an accompaniment. Idly is also served with Hinga (Asafoitida) water though this is almost a forgotten practice nowadays. I have served the Idly here with two types of Hinga Uddak (Asafotida Water) One being just spiced and the other one with coriander leaves.
** Note:
The proportions mentioned above of Urad Dal and Rava 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 dals and rava are ….. I have used is 1 heaped cup of urad dal with 2 cups of Rava. Rest method remains same.
I have given the links to the preparation of 2 types of Hinga uddak separately below. Please do check in for the same.
** For the Recipe of Spiced Hing Water, Please refer the following link …..
** For the Recipe of Coriander Leaves + Green Chillies Hing Water, Please refer to the following link ....
Interesting. Love the shape of the idlis.
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