7 October, 2016
Fermented batter semolina idly| Kanchipuram Idly
Fermented batter Kanchipuram rave idly (below at the end)
This is not the instant version. Many years ago I tried this recipe of making idly with fermented batter using split black gram & Semolina/Rava and split black gram & Broken wheat/Dalia. Since then it has become a regular breakfast dish at my Place. Since then I hardly make instant Rava idly.
This also tastes equally good like fermented batter rice idly . Very rarely one can find the difference !! I make this rava idly using Chiroti rava (very fine granules) but this can also be made with regular Upma rava.
The procedure and the ingredients used are the same as rice idly. Most importantly this is a diabetic friendly recipe. Soon I’ll be posting fermented broken wheat idly also.
Ingredients : measuring cup used – 250 ml
- Semolina / Rava – 1 cup
- Black lentils / Urad dal – 1/2 cup
- Fenugreek seeds – 1 tsp
- salt to taste
PROCEDURE :
- Wash & soak Urad dal and fenugreek seeds for 1 to 2 hours
- Drain all the water and grind to a fine paste using little water
- Now you can transfer the urad batter to a container and then you can mix semolina/rava into it and mix it properly OR
- Add semolina / rava and salt to the batter in the jar and grind it once, so that it gets mixed well.
- Keep it covered for 7 to 8 hours to get fermented, make idly and Serve with any chutney
For chutney :
- 1/2 cup grated fresh coconut
- 20 to 25 nos., curry leaves (In regular chutney we use 4 to 6 curry leaves, since this is diabetic friendly we are using 20 to 25 or even more)
- 1/4 cup roasted chana (chutney ka chana)
- 4 to 6 green chilies
- Salt to taste
Gather and grind everything together using water
Today ie… on 3/3/19 I made this rava/rave idly with a small twist. Instead of making it plain, I turned it into Kanchipuram idly or tempered idly, that too tatte idly. Normally Kanchipuram idly is made using regular rice + urad idly batter, but I tried it making with this rava/rave idly batter.
Just prepare a tadka/tempering with – heat 1 tsp of ghee and add in mustard seeds, cumin seeds, chana dal, urad dal, ginger, crushed black pepper, few cashew nuts, turmeric powder and curry leaves, pour this tempering on the batter, mix well and make idly
Today I served this Kanchipuram idly along with almond chutney and Darshini style sambar
By the way you can check the recipe of Darshini style sambar by clicking on the name
And also How to make chutney using almonds/badami again by clicking on the name