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Idlis that taste just like the idlis made with Rice and Uzhunnu
Published On: 30 Mar 2006
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
for more details, click the name of the ingredient
Bengali: Laban / Noone
Keep water in the idli cooker and grease the idli plates.
:- The batter needs to be poured on this as soon as it is prepared and kept on the stove.So its important to grease the plates before you mix the ingredients.
Mix the ingredients well and pour it on the plates.
Steam for 8 - 10 mins.
:- Serve with chutney or sambar.
:- This much batter gives 12 idlis. If you want more idlis, prepare the batter each time and put eno just before keeping on the stove.
I tried the Easy Idli Recipe. It was really so easy.
Thanks a lot to Pachakam.com
I just had one question.I had followed the exact process as mentioned in the recipe and the idly was well cooked and very tasty but the idly was flat and not spongy or fluffy as it will be when we make with Rice and Uzhunnu.
Can you please tell me what could have gone wrong.
Excellent recipe. Thanks a bunch.
Wow...superb....Thank you so much for the good recipe, and of course credits to pachakam.com...
can we use yeast instead of eno??
This was a great recipe.I liked it a lot.
If I am not mistaken rava iddli is a Tamilian or south indian recipe. Please pour small amount of batter in the mould (normal amount not too little or too much)then it will cook evenly. Cooking longer sometimes makes the iddli hard.Thank you.
If the top part didn`t get cooked well ,Mayah,just keep it longer on the fire.Also see to it that the batter is not too watery before you pour it into the idli vessel.
I tried the recipe and its LOVELY!! Only one question though..how do i get the top part cooked. Mine turned out soft on the top. Please do advise!
I made this.It tastes just like the original uzhunnu idli.My husband couldn`t spot the difference.!!Thank you Preethy Kumar.
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