How to make JAWAR IDLI

 

Idli is a popular south Indian breakfast, generally made using idli rice . I have posted a detailed recipe of how to make idli batter. i have personally not tried idli using Inner Being Jawar idli rava, a friend of mine always makes idli in that way. So i called her up and clarified my doubts and made idli using Inner Being Jawar idli rava. Scroll down to see more tips , when you are grinding in the mixie.

Ingredients

Preparation Time : 4 hours + 8 hours fermentation

Cooking Time : 8-9 mins(for steaming) 

Yields :  approx.25 idlis

    Inner Being JAWAR idli rava  3 cups
    Urad dal     1 Cup
    Poha           2 tblsp (optional)
    Methi seeds  1/2 tsp (optional)

Method:

• Soak the Inner Being JAWAR idli rava in water. The waters should just cover the rava. do not add more water. Let this soak for 4-5 hours.
• Soak the urad dal in water and if adding poha or methi seeds add that too. 
• Soak the Inner Being JAWAR idli rava first and let it soak for 4 - 5 hours.
• Urad dal can be soaked seperately for an hour. It is enough.

• I grind in the grinder. But my friend told you can do in the mixie too.
• Drain the water from urad dal and grind the urad dal (methi+poha ,if using) into a smooth paste using enough water in between.
• The batter should be smooth and fluffy and not very thick or grainy.
• Add this to a big wide bowl or box.
• Take out the soaked Inner Being JAWAR idli rava and drain some excess water, be gently squeezing it.
• Add it to the ground urad dal.

• Mix it well with the urad dal. Let it get mixed evenly, then only you will get soft idlis.
• Add salt to this and mix well. Let tit ferment for 8 hours. Mine will always get fermented in 6-7 hours, still i don't know how and why!!!, irrespective of the weather. So generally i grind either in the during the day or if i happened to grind in the night, i will do it around 11 pm.
• Else it will over ferment and make the idlis sour.
• Before fermentation the batter should be in a flowy consistency, as shown in the picture.

• Once the batter is fermented, mix it well and grease the idli moulds and por the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked)
• If your Inner Being JAWAR idli rava is too thin, then you can add as it as to the ground urad dal.
• If it is bit big, then grind for a minute in the last grind along with the urad dal.
• If grinding in mixie, grind using the whip button. 
• Do not grind continuously. Else it will get heated up.
• If heated up, the batter will become hard and make the idli hard.
• I recommend you to add poha |aval,  if grinding in mixie.
• Dosa turned out well in this same batter

  Recipes Help Taken By Jeyashriskitchen

Notes:

TO BUY Inner Being Jawar Idli Rava Visit us : http://www.innerbeingstore.com