“Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Ramdana (steamed Idly in large round bowl)” … ramdana ie Idly prepared in large bowl is the third out of the three dishes prepared with same batter which I have shared back to back for easy access … I have already shared panna doddaka (tempered pan Idly) and khott (Idly prepared in jackfruit leaves) … tastes great served with sambar ... just cut to desired sized pieces and serve with coconut chutney/sambar/ any gravy curry of your choice … or just crumble it, mix with coconut oil/ homemade ghee and serve it with pickle or chutney podi ... it tastes awesome … Yummilicious …
** As mentioned in the title and my two earlier posts, these are dishes that are prepared with same batter and I have shared them back to back for easy access. I have already shared panna doddaka (tempered pan Idly) as my first post followed by khotto (Idly prepared in jackfruit leaves baskets) as the second one and this one is just third in series. Though I can continue the series with a few more types in which the same can be prepared, I leave it here and will just mention what else can be prepared with the same, you may try those or I will be sharing a few when I prepare my next batter.
** The other few types are Idly in vati/ small bowls, medium bowls, tatte idly (in 8 inch dia plates), tiny mold one’s known as mini idlies. Mini idlies can be soaked in sambar or tossed- seasoned with spices and served, tastes awesome. You can also add spices, finely chopped onions and cabbage pieces to batter, mix well and prepare them as Idly/ ramdan or khotto similar to sannakhotto. Some of my friends at times use the same batter, though I do not follow that method. Mudo is a long cylindrical pine leave weaved mold available in southern parts of India in which the same can be prepared too.
** I am sharing links to other two dishes prepared with same batter at the end of this recipe as they are shared just before this post back to back. With growing of workload, these days it is very difficult to prepare dishes on daily basis due to hectic lifestyle and many often are obliged to go ahead and outsource food or are dependent on maids for the same. Sharing workload is the best option to cut down on workload, I know it is easier said than done, but with a little bit of planning and help one can easily chalk out a plan for the whole week ahead and stick to it to ease and cut down on workload.
** My friend was always in hurry during weekdays being a working women and found time only during weekends for other housework. Being a south Indian, she wanted her family to have home food only and I always found here grinding the batter each Saturday evening that would last her for at least 4-5 days, she would prepare Idly on first two days, followed by dosa on the other remaining days which she served with homemade chutney podi or freshly prepared chutney if she found time. I found it interesting as I was also following the same issue of timings and followed suit, which I am thankful to her for.
** Here is my recipe for “Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Ramdana (steamed Idly in large round bowl” … my style …
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Kani Kerala Matta Rice (Broken Red Boiled Rice) : 1.5 cups
Idly Rava/ Rice Rava : 1.5 cups
Salt/ Namak/ Meeta : to taste
** Wash and soak the urad dal and Kani Kerala Matta Rice (Broken Red Boiled Rice) in plenty of water “separately” for 3-4 hours. If you are new to kani rice, check out the picture collage for reference, in case not available you can use whole red boiled rice which is easily available in all stores, however do try the kani if possible.
** Just before you begin to grind the dal, soak Idly (rice) rava in water for 30 mins. And then drain off the excess water on top by slowly tilting the vessel. Keep this ready aside when you begin the grinding process.
** Drain, wash few times again urad dal and grind in wet grinder with 1 cup (approx) of water to a smooth fluffy batter. Keep mixing often for even grinding of the paste, I use tabletop wet grinder, if using mixer grinder then grind the batter with chilled water, it gives better results by not getting heated or thinning out the batter. When done remove and add it into a large sized vessel with enough space for fermentation.
** Drain and wash a few times again the Kani Kerala Matta Rice and add to wet grinder or mixer grinder and grind to a rava texture adding minimum water. Remove and add this to the urad dal batter in the vessel. For grinding of rice you can use mixer grinder for best results, which is what I prefer and follow always.
** By now the soaked idly (rice) rava must have absorbed enough water, drain off if there is any excess water floating on top by tilting the vessel and add this to the urad and kani rice mixture in the vessel. Mix all together well with hand which helps in better fermentation. The mixture should be thoroughly mixed and the rice should not settle down or stay as lumps, again if too thick in texture then you can add some water.
** The final batter should be thick ie of dropping consistency, so be careful with addition of excess water. Lastly add just salt on top of the batter, however do not mix it. Keep it aside tightly covered in a warm place undisturbed to ferment for 8-12 hours or overnight. The timing differs from place to place depending upon the weather.
** Next morning or after 8-12 hrs mix the batter well, as the rice may settle at the bottom of the batter, see to it that you mix it properly. The batter usually has been fermented well and raised to double in quantity, If not keep it near the stove where cooking is going on for an hour or so to help fermentation. Once the batter has been mixed well, it is ready to be further prepared into Idly, Khotto, panna doddaka, ramdan as is your choice.
** About Ramdana : The same procedure of steaming is followed for Ramdana ie the batter is poured in a large steel bowl of say about 2-3 inch depth and 8-10 dia width, which has been greased with oil from within before adding batter. This is called Ramdana in Konkani and can be prepared in 2 to 3 layers while steaming using 2-3 bowls of equal size. The large sized Idly is then cut into pieces before serving or if in excess are crumbled and prepared as usli. This is one way of steaming that is easier and less time consuming both while preparing and while having to clean the utensils used. Further the steal bowl can be lined with pinned jackfruit leaves as base in which case you need not even grease the bowl. I shared picture collage for reference, so please do check it out.
** Now to prepare Ramdana/ Idly steamed in large round shaped mold : Apply oil to a round shaped mold of say about 3" depth x 8" of diameter size. Greasing with oil ensures that the batter does not stick to it and comes off cleanly without crumbling once Idly is steamed and cooled a bit, so do not skip this step. Gently pour the batter with the help of a rounded spatula into the mould to ¾ th level only. You should leave gap on top of the mold (1") as the batter will rise when being steamed.
** Keep the Idly steamer/ pedavana with required amount of water to heat. When it reaches full steam, lower the heat and gently place the mold filled with batter, cover with lid tightly and steam on high heat for about 5-7 minutes or till you see steam passing through the sides of the lid. Now lower the heat to medium-low and continue steaming for another 20 minutes or till done. To check if the ramdana has been done, just inset a wooden stick or knife in the center of the mold and if it comes out clean, it done and if a little bit sticky with batter, then continue steaming for another 5-10 minutes.
** When done remove and allow to rest for a few minutes say about 5-7 minutes. Then run a blunt knife through the edges on the inner side of the mold and gently flip over the mold and tap it a bit to bring out the steamed ramdana in one go, just as would do so with idly done in vati. Do not try removing when steaming hot as it will crumble or break into uneven pieces. When you touch the ramdan with hand it should be warm.
** Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Ramdana (steamed Idly in large round bowl” is done and ready to be served. As mentioned you can serve in any combo of your choice. I served with vegetable sambar and tea for breakfast which I feel is one of the best combination when served as breakfast item. However, you can serve with pickle, curry, chutney podi or any other accompaniment of your choice too. It tastes wonderful, simply crumbled and mixed with coconut oil or homemade ghee and enjoyed as it is or with a little bit of pickle or chutney podi, I often serve it that way too.
** Again, you can prepared usli a upma style dish were in you crumble the ramdana (khotto/ idly) too it tastes wonderful. Just add plenty of freshly grated coconut, a few green chillies slit lengthwise, salt to taste, mix well. In a kadai/ pan heat coconut oil and fry urad dal, mustard seeds, red chilly, curry leaves, asafoetida and then add the prepared crumble ramdana mixture, mix well, cover and let cook and let heat thoroughly until well heated and done. Do not add water, just mix a few times to avoid it sticking at the bottom and it ready to served hot as it is, trust me its fantastic, your family will love it.
** Note : As mentioned in about ramdana, you can prepare in more bowls depending upon the size of steamer/ pedavana. I have 2 Idly steamers/ pedavana of 2 and 3 tiers and I use them as per my requirement or the amount of batter I will be steaming in preparing ramdana. Once the ramdana has been removed you can repeat it in preparing another one by pouring batter and steaming and there is no need to apply oil all over again. You can repeat it twice without issues however not more than that.
** Note : If you have access to leaves but do not want to or have no idea of preparing khotto then you can just pin them up using wooden sticks (never use staples) and make a liner for the ramdana bowl too and steam batter in it. You can reuse it twice, same as steel bowls when used. Again you can simply use any smaller mold or 1 inch depth 5-6 plates and steam in them, these are known as tatte idly which holds about 3 idly batter in one tatte. Either way you steam, do try this and relish them with chutney or podi.
** Note : The time for steaming process actually depends upon the size of the molds. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies especially the center part may remain uncooked. If using larger molds you can steam for about 35-40 minutes in all ie. 10 + 25-30 Minutes. Never over steam the idlies or else they will not remain soft and turn hard on storing.
** Note : The proportions mentioned above is 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 when ground whereas the mixer does not do the same. Therefore, you can decrease the amount prepare in following combination ….
Urad Dal/ Black Gram Dal : 1 heaped cup
Kani Kerala Matta Rice (Broken Red Boiled Rice) : 1.5 cups
Idly Rava/ Rice Rava : 1 cups
** Note : Idly Rava is actually rice ground into a rava texture which is available readily in Indian Market. It saves time and effort of grinding the rice. In case you have no access to Idly Rava in your vicinity, you can add rice also. The quantity remains almost the same. Just wash and soak rice separately in water while soaking urad dal and grind to a grainy coarse texture again separately and mix the two later. There will be no difference in Idly. Idly Rava is used just for the sake of convenience in place of rice.
** Note : The recipe of batter for the Idly/ Khotto/ Ramdan remains the same as always and as is my practice I have prepared all three to be relished on three days at a stretch, the choice however is yours and you may try any. I have shared them as separate posts for the sake of convenience on reference while sharing other posts, however I have shared the recipe on all three posts, so do check out on my next posts in blog, though I will be sharing the link too at the bottom of this recipe here.
** For “Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Panna Doddaka (pan seasoned Idly)” a recipe with same batter, follow link below …
** For “Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Khotto (Idly Steamed in Jackfruit leaf baskets)” a recipe with same batter, follow link below …
** For more “Ramdana” type steamed dishes, you can check out recipes on the common link shared below ….
** For "Usli" prepared with Khotto/ Idly/ Ramdana, please check the link shared below ....
** For “Kolumbo/ Sambar” recipes, I am sharing two common links, you may try them and serve with any, they all taste great ….
** If you want to serve with “Coconut Chutney” and other “Chutney” Recipes, I am sharing links below, Please follow the links given below ….
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