IDLI-AANDHRA STYLE

• IDLI IS ONE OF THE BEST BREAKFAST WHICH IS EASY TO MAKE,NUTRITIOUS WITH FEWER CALORIES.
•   MAKING IDLI SOFT ENOUGH CAN BE CHALLENGE FOR  BEGINNERS.
• HERE I AM SHARING TIPS HOW TO MAKE SOFT ONE. 
• IN TAMILNADU ,THEY  USE IDLI RICE + ANOTHER VARIETY OF RICE LIKE PARBOILED RICE,SONAMASOORI RICE FOR PREPARING IDLI
• ,BUT IN AANDHRA THEY  MAKE IT USING IDLI RAVA.

                                                         

IDLI -AANDHRA STYLE

  INGRIDIENTS:

• IDLI RAVA-2 CUP
• WHOLE URAD DAL-1 CUP
• FENU  GREEK SEEDS-1 TSP
• SALT-1TSP

METHOD:

• WASH THE IDLI RAVA ONCE & REMOVE THE WATER & WASH THE WHOLE URAD DAL ATLEAST THRICE .
• NOW SOAK IT OVERNIGHT SEPERATELY.ADD THE FEUNUGREEK SEED IN URAD DAL BOWL.
• IN MORNING GRIND THE URAD DAL WITH MINIMUM WATER ADDING 1 TSP OF SALT.
• SALT IS GOOD WHILE ADDING DURING GRINDING.IT MAKES URAD DAL MORE FLUFFY.
• SQUEEZE THE WATER OF IDLI RAVA.
• NOW MIX  GRINDED URAD  BATTER WITH SOAKED  IDLI RAVA.
• KEEP IT ASIDE TILL IT GOT FERMENTED .
• FERMENTATION TAKES TIME ACCORDING TO THE WEATHER.
• WHEN IT GETS PUFF UP THEN IT IS READY TO MAKING IDLI.(8-12 HOURS)
• NOW TAKE IDLI MOULD ,GREESE IT WITH OIL, FILL THEM 3/4 .
• FILL THE IDLI STAND WITH 1 GLASS WATER,ADD 1/2 TSP SALT IN IT SO THAT GOOD MOISTURE CAN CREATE.
• NOW STACK THE IDLI PLATES IN THE IDLI STAND ONE UPON OTHER & COVER IT WITH LID .
• KEEP IT IN HIGH FLAME FOR 5 MINUTES,SIM FOR 10 MINUTES.
• NOW PUT THE KNIFE INSIDE THE IDLI IF COMES OUT CLEAN WITHOUT STICKING, IT MEANS IT IS COOKED PROPERLY .OTHERWISE STEAMED IT FOR 5 -10 MORE MINUTES.
• RELISH IT WITH CHUTNEY/SAMBHAR

TIPS:

• U CAN ADD THE SHREDDED CARROT,CHOPPED PEEL COCONUT ,ROASTED DALIA SPLIT,MUSTARD SEEDS ,CURRY LEAVES,CHOOPED CASHEWNUTS IN THE IDLI BATTER.
• IDLI RAVA & SUJI IS DIFFERENT SO DON'T GET CONFUSE B/W THEM.

VARIATIONS:

• ADD CHOPPED CORRIENDR LEAVES,SHREDDED CARROT,PEELED & CHOPPED COCONUT,ROASTED MUSTARD SEEDS,CURRY LEAVES,DALIA SPLIT,CHOPPED CASHEW NUTS IN BATTER.
• BEFORE ADDING BATTER IN THE MOULD ,ADD ROASTED WHOLE CASHEWNUTS ON THE MOULD THEN ADD THE BATTER SO THAT WHEN WE SERVE IT ,IT WILL SHOW AS TOPPING.

NOTE:

• SAME BATTER IS USED FOR UTTAPAM/DIBBA ROTI(TOPPING WITH SHREDDED CARROT,CHOPPED ONION & TOMATO) .
• IF WE USE REGULAR SUJI IN THE PLACE OF IDLI RAVA THEN WE NEED TO SOAK IT IN WATER FOR 1/2 AN HOUR BEFORE ONLY THEN MIX IT IN FERMENTED URAD DAL BATTER & MADE IT.