Overview:
- Idli Rava, also known as Rice Rava or Rice Semolina, is a key ingredient in South Indian cuisine, particularly for making idli, a popular steamed rice cake. It is made from coarsely ground parboiled rice and is a staple in many South Indian households.
Key Features:
- Versatile: Idli Rava is primarily used for making idli, but it can also be used to prepare other South Indian dishes like upma and dosa.
- Gluten-Free: It is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Quick Preparation: Compared to traditional rice, Idli Rava requires less soaking time, which can be convenient for meal preparation.
- Nutrient-Rich: It retains many of the nutrients found in rice, including carbohydrates and some vitamins and minerals.
How to Use:
- Rinsing: Before use, rinse the Idli Rava in cold water to remove any impurities.
- Soaking: Soak the rinsed Idli Rava in water for a few hours or overnight. This softens the grains and makes them easier to grind or blend.
- Blending: Grind the soaked Idli Rava into a smooth batter using a blender or wet grinder. You can also add some urad dal (black gram lentils) for better fermentation and texture.
- Fermentation: Allow the batter to ferment for 6-8 hours or overnight. Fermentation gives idli its characteristic flavour and texture.
- Cooking: Pour the fermented batter into idli moulds and steam for about 10-15 minutes until the idlis are cooked. Serve hot.
Benefits:
- Easy Digestion: Idli Rava is easier to digest than regular rice due to the parboiling process and the fermentation during preparation.
- Nutrient Retention: It retains many of the nutrients present in rice, such as carbohydrates and some vitamins and minerals.
- Gluten-Free: Suitable for individuals with gluten sensitivities or celiac disease.
- Versatile: While primarily used for idli, it can also be used in other South Indian dishes like dosa and upma
Care Instructions:
- Store in a cool and dry place
