hudson taylor china - Now for the fun part: making the **_rice rava idli batter_**! Follow these simple steps, and you'll be enjoying delicious idlis in no time. First, take a large bowl. Add the **_rava, rice flour, and yogurt_**. Mix these ingredients well until everything is combined. Gradually add water, a little at a time, mixing continuously to avoid lumps. The consistency of the batter should be like a thick pouring batter – not too thick, not too thin. It's similar to the consistency of pancake batter. If you like, add the finely grated ginger and chopped green chilies to the batter. Mix again. Let the batter rest for at least 30 minutes. This allows the rava to absorb the moisture, resulting in soft and fluffy idlis. If you want to use the tempering ingredients, heat a little oil in a small pan. Add mustard seeds. When they splutter, add curry leaves and asafoetida. Pour this tempering into the batter and mix well. Before steaming the idlis, add the salt to taste and baking soda or Eno fruit salt if using. Mix gently. Do not overmix after adding the baking soda/Eno fruit salt. This helps maintain the airiness of the batter. Now, prepare your idli steamer. Grease the idli molds with a little oil. Pour the batter into the molds, filling them about ¾ full. Steam the idlis for about 10-12 minutes, or until they are cooked through. Insert a toothpick into the idlis; if it comes out clean, they are ready. Remove the idlis from the molds and serve hot with sambar and chutney. And there you have it: **_perfect rice rava idlis_**! Remember, the key to success is in the details, so be patient and enjoy the process. Good food always tastes better when made with love and attention. Serve the idlis immediately after steaming for the best taste and texture. Don't be afraid to experiment with the recipe to find your perfect balance. Happy cooking, friends!
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