Everyone loves to try new things for breakfast every day. So, If you would like to make your idlis grainy, here’s the secret, courtesy Malaika Arora’s mother Joyce who keeps sharing interesting recipes on her Instagram.
“I had always wondered how the idlis you get in restaurants are so grainy. Then discovered that quite a few of them use rice rava instead of parboiled or idli rice,” she said. Take a look at her post below:
Here’s the recipe!
1 cup – Urad dal
½ tsp – Methi seeds
2 tbsp – Thick poha
2 cups – Rice rava, washed and soaked
How to make:
Let all ingredients soak in water for six hours.
Drain the water from urad dal, but save it for grinding later.
Grind urad dal with poha and methi seeds to make a soft batter.
Take a little bit of the ground dal and drop it in water. If it floats, it means the consistency is soft and smooth.
Transfer the ground urad dal to another vessel. Add rava rice to this batter.
Mix it well. Cover it and let it ferment overnight.
Next morning, use the batter to steam idlis on a medium flame for about eight minutes.
Soft and grainy idlis are ready!
Note: Usually, the dal and rice are ground separately and then mixed together. But in this case, only grind the dal. The rava will be added later.