Kodo Millet Idly Ravva (Arike Idly Ravva)
₹85.00 – ₹140.00
Sourced from premium quality Kodo millets and processed with utmost care, this Idli Rava ensures a delightful and wholesome culinary experience. Kodo millet is a good substitute to rice or wheat. Protein, fiber, and mineral content are much higher than the major cereals like rice.
Product Description
Kodo Millet Idly Ravva is a versatile and nutritious ingredient used to make idlis (steamed rice cakes) with kodo millet, which is a gluten-free grain rich in fiber, protein, and essential minerals. Here’s a description for it:
Kodo Millet Idly Ravva
Elevate your breakfast game with Kodo Millet Idly Ravva, a wholesome and nutritious alternative to traditional rice-based idly ravva. Made from kodo millet, this ravva offers a delightful, slightly nutty flavor and a superior texture, perfect for making soft, fluffy idlis. Packed with dietary fiber, protein, and essential minerals like calcium and iron, it supports digestive health and provides sustained energy throughout the day. Ideal for those seeking a gluten-free option or looking to incorporate more millet into their diet. Enjoy the traditional taste of idlis with a modern, health-conscious twist!
Recipes
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Kodo Idly
Ingredients
- 1 cup Kodo idli rava (barnyard millet idli rava)
- 1/4 cup urad dal (split black gram dal)
- Salt to taste
- Water, as needed for soaking and grinding
Instructions
Preparation: Wash the urad dal thoroughly and soak it in water for 4-6 hours. Rinse the Kodo idli rava well and soak it separately in water for about 4 hours. Grinding: After soaking, drain the water from urad dal and grind it into a smooth batter using minimal water. The batter should be fluffy and light. Drain the water from Kodo idli rava and add it to the urad dal batter. Mix well. Fermentation: Allow the batter to ferment overnight or for about 8-10 hours. Keep it in a warm place for better fermentation. Making Idlis: Once fermented, the batter will rise and become fluffy. Add salt to taste and mix gently. Grease the idli plates or molds with a little oil or ghee. Pour the batter into the idli molds and steam them in a steamer for about 10-12 minutes or until a toothpick inserted comes out clean. Once done, remove the idlis from the molds and serve hot with chutney or sambar. Tips: Make sure the batter is of pouring consistency, neither too thick nor too runny. Adjust soaking and grinding times based on your climate; warmer climates may require shorter soaking and fermentation times. You can also add finely chopped vegetables like carrots or peas to the batter for variation. Enjoy your nutritious Kodo idlis!
Additional information
| Weight | 500gms, 1kg |
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