Idli mavu/Dosai mavu
Idlis are a favourite breakfast dish. It is popular in the south and is proving to be a healthy breakfast even in the north. Industrialist Mukesh Ambani is rumoured to be very fond of idlis, sambar and chutney!
Idlis have several variations, like rava idli, oats idli, kanchipuram idli and so on. Here I have given the basic batter for making rice idlis which involves soaking the urad dal and rice for a few hours, grinding them and letting the batter ferment. This batter or mavu can be used as idli on the first day after fermentation, dosai on the second day and as uthappams on the third day.
Ingredients
- 1 1/4 cups of urad dal (black gram)
- 4 cups of parboiled rice (puzhungal idli arisi)
- 1/2 tsp of fennel seeds (methi)
- 2 tbsps of aval (beaten rice)
- Salt to taste
Method of preparation of the batter
 |
| Soaked urad dal, methi and rice |
- Wash the urad dal and rice separately 3 or 4 times.
- Add the fennel seeds to the urad dal while soaking in water.
- Soak both the rice and dal in water for a minimum of 4 hours.
- Soak the aval (beaten rice) about 15 minutes before grinding.
- (Note: I generally soak the rice, urad dal and methi in the same container. But you can soak it separately and grind separately if you find it more convenient).
- After 4 hours drain the water from the rice and dal and grind in the mixer or wet grinder if you have one.
- (Note: If using a mixer be cautious of the motor heating up as the parbpoiled rice can be tough to grind.)
- Grind the rice and dal till soft and frothy. But be careful while adding water. The batter must be of dropping consistency.
- Transfer the ground batter to a tall vessel. Add salt and mix it well using your hand. The heat from the hand helps in fermentation.
- Keep it asides overnight.
 |
| idli batter in tall container |
(Note: If using idli rava (which is parboiled rice ground into a rava consistency) use 1 1/4 cup of it for ever 1 cup of parboiled rice).
Making the idlis
- Stir the fermented idli batter and check the consistency. It should drop slowly from the spoon.
- Prepare the idli cooker by pouring water into it and heating it.
- Ladle the batter into the greased idli plates and steam for 10 minutes in the idli cooker.
- Check that the idlis are cooked using a toothpick. It should come out clean when poked.
- Remove the idli stand and allow the plates to cool.
- Carefully remove the idlis from the idli moulds using a spoon.
(Note: I found that using a handful of old cooked rice instead of aval for the batter was excellent! however, many orthodox families may not approve!! Do use your discretion...)
 |
| Idli batter poured into the moulds in stand |
