Wash the Idli rava thoroughly with water two to three times. You can use the tea filter or strainer to drain properly.
Soak with enough water for one to two hours.
Rinse and soak urad dal and Methi(fenugreek) seeds.
Instead, you can soak Idli rava, urad dal and fenugreek seeds together in the same vessel.
Like normal Idli batter, this Idli rava batter also requires the same kind of grinding.
First grind urad dal and fenugreek seeds into a smooth paste, collect and keep aside.
Then add the soaked idli rava into the grinder and grind smooth.
Idli rava absorbs a lot of water while soaking and the wet grinding may not need more water.
Alternately, you can grind everything together if you have soaked all together.
Finally, mix urad and rice rava batters and combine well with hand. Hand mixing yields better fermentation.
I recommend you to add salt after fermentation for those who live in cold places. Because cold weather means the longer time it takes to get fermented.
For hot places/hot climate conditions, you can add salt before keeping for fermentation.
Mix well, cover with a tight lid and keep in warm place.
Grease the Idli plates or use a wet cotton cloth and pour the batter.
Steam cook in Idli maker or pressure cooker without weight on it for ten minutes. Check the doneness by inserting a knife or toothpick.
Remove the idlis using wet spoons.
Serve piping hot idlis with sambar and chutney.
Tips:1) Rice rava can be directly mixed with fermented urad batter instead of soaking and grinding. In that case, the idlis are bit normal in taste. But I would suggest always to grind rice rava, allow fermenting before making idlis. 2)Further, you can use the same batter or making crispy dosas. Do not add too much water for making dosas as this rice rava batter is comparatively softer than normal batter.
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