Name: Rice Rava Idli
Prep time: 30 minutes
Cook time: 20 minutes per batch
Yield: 20 people (80 idlis, 4 per person)
Cuisine: South Indian
Ingredients: 4 cups Rice Rava (Cream of Rice) (coarse variety preferred); 1.5 cups Urad Dal Batter (fermented batter); 2 tsp Salt (adjust to taste); 2 tsp Baking Soda (optional for extra fluffiness); 2 tbsp Oil (for greasing molds)

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How to Prepare

In a large mixing bowl, combine 4 cups of rice rava with 1.5 cups of urad dal batter.
Add 2 tsp of salt and mix well to form a smooth batter. Adjust consistency with water if needed (should be thick but pourable).
Cover the batter and let it ferment for 6-8 hours in a warm place.
After fermentation, stir the batter gently. Add 2 tsp of baking soda (optional for extra fluffiness) and mix well.
Grease the idli molds with a little oil or ghee.
Pour the batter into the molds, filling them about 3/4th of the way.
Place the molds in the idli steamer with 2-3 cups of water at the bottom.
Steam the idlis on medium heat for 10-12 minutes or until a toothpick inserted comes out clean.
Allow the idlis to cool for 2-3 minutes, then remove them from the molds using a spoon.
Serve hot with coconut chutney and sambar.