Description

Annam Idly Rava 1 KG is rice broken into a coarse grit rather than milled to powder. It exists so idli batter can be made without a wet grinder, which is the single biggest obstacle to making idlis outside India.

The method is simple. Soak and grind the urad dal alone until it is light and foamy, soak the idly rava separately, squeeze it out and fold the two together, then leave it to ferment overnight. The rava provides the body the ground rice would otherwise give, and the dal provides the rise.

Idly rava or rice flour for idli batter? Idly rava, always. Rice flour is too fine, it makes a dense, pasty batter that will not ferment properly and gives flat idlis. The coarse grit is what holds the air.

What ratio of rava to urad dal? Two to two and a half parts idly rava to one part urad dal by volume is the usual starting point. More dal gives softer idlis, more rava gives firmer ones that suit dosa better.

For upma and broken wheat dishes instead, Annam samba rava is the one to buy, and South Indian flours and ravas carries the dosa mixes and rice flours. Vegetarian. Keep it sealed and dry, and look through the pack before you use it, because rava draws weevils faster than flour does. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.