15 September, 2017

Akki tari idly | a 3 ingredients idly |

ಮೃದುವಾದ ಅಕ್ಕಿ ತರಿ ಇಡ್ಲಿ | ಮೂರೇ ಮೂರು ಸಾಮಾಗ್ರಿಗಳೊಟ್ಟಿಗೆ ಇಡ್ಲಿ

This is, one more type of rice idly, which is slightly different from the regular one, using only three ingredients ie… akki tari (raw rice rava), black gram lentil/urad dal and beaten rice.

This particular Idly turns out to be soft and light. This recipe takes less soaking time when compared to, making idly using soaked whole rice grains, because no need to soak rice rava/semolina rather we have to soak only black gram lentil/urad dal and rice flakes for couple of hours or so and then grind it into a smooth paste and add in rice rava/semolina into it and mix everything well and keep it for fermentation, for up to 8 to 12 hours depending on the climate of the place you are in.

However now a days rice rava/semolina is easily available every where, so you can directly buy it from the stores, if not willing to make it at home. Now we get this rice rava/semolina in Gurgaon as well.

Ingredients : measuring cup used – 250 ml

Akki tari/Rice rava – 2 cups
Split black gram/urad dal/uddina bele – 1 cup
Beaten rice/rice flakes/poha/avalakki – 1/2 cup
Salt to taste

PROCEDURE :

Rinse well and soak urad dal/uddina bele and beaten rice for 2 to 3 hours (it’s okay if it is soaked for more time but not less than the mentioned time)
Wash well the rice flakes and soak that in enough water for 15 to 20 minutes
Drain all the water from soaked split black gram and grind it into smooth paste using (only little) fresh water
Now add in required amount of salt, rice flakes and akki tari/rice rava and pulse it for a while, so that the whole mixture gets combined well
Transfer into a clean vessel, cover and keep it for fermentation (8 to 12 hours)
Once fermented, Pour small portions of the batter into wet idly molds and steam it for 10 to 12 minutes and remove from the fire
Let it sit for 5 more minutes, then remove idly from the molds and serve hot with coconut chutney