idli

A popular variation of the idli is the rava idli, also called the instant idli because it does not require fermentation, made with semolina/rava/cream of wheat.

Archive 2007-03-01 Nupur 2007

For steaming you can use a greased Dhokla stand and cut into diamonds after steaming Or in idli stand for small cakes.

Shravani Cake Anjali 2006

For steaming you can use a greased Dhokla stand and cut into diamonds after steaming Or in idli stand for small cakes.

Archive 2006-12-01 Anjali 2006

The recipe for the idli is from my mom and we make no claims to authenticity, but it is a tried and tested recipe that always turns out!

Archive 2005-12-01 Nupur 2005

My favorte:). rava idli is one quick but really delightful snack! am gonna 'try that chutney next weekend! hugs, surili.

Weekend Lunch Series: Rava Idlis and Peanut Chutney Cardamom 2007

This one is the high temple of dosa and everything else that can be fried (as well as idli, which is steamed), with accompanying chutneys that are a special touch.

The Dish: Dosa 2008

In the making of the cakes called idli, cooked black gram and rice are ground and mixed to make a thick batter, then allowed to ferment overnight.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In the making of the cakes called idli, cooked black gram and rice are ground and mixed to make a thick batter, then allowed to ferment overnight.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

This special process, locally known as idli or dosai fermentation, involves the microorganisms Leuonostoc mesenteroides, which is used in other parts of the world for producing dextran gums from sucrose.

Chapter 25 1996

A bacterium has also been used to raise the content of vitamin B12 in Indian idli, which is made by fermenting a batter of ground soaked rice and black gram dahl with Leuconostoc mesenteroides (26).

Chapter 9 1979