• Black Gram -- 1Cup
  • Idli Rava *-- 3 Cups
  • Water -- As per requires
  • Poha-- a fistful (Optional)
  • Fenugreek seeds- 1 tbsp (Optional)
  • Salt -- as per required

  • Soak Black Gram for 4 hours.
  • Soak Idli Rava for 6 hours.
  • Soak Poha and fenugreek seeds along with black gram.
  • Now grind the black gram,poha and fenugreek seeds into smooth and forthy paste.
  • Squeeze water from rava and keep aside.
  • Now mix the grounded black gram and rava into a batter.
  •  Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a wide spoon to remove the idlis.
  • Serve them with Sambhar or Chutney.
  • You can also use Idli Rice or any other kind of rice instead of Rava.
  • You need to first grind the rice coarsely in a blender.
  • And then add this to grounded black gram into a batter.
  • Poha is added to get fluppy idlis.

Banana Sponge Cake

  • 2 medium over-ripe (2/3 cup) bananas, mashed
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup plus 1 tablespoon corn oil
  • 2/3 cups caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
1. Preheat oven to 350ºF/180ºC.
2. Using an electric mixer, whisk eggs and sugar until mixture is thick and pale.
3. Fold in sieved flour, soda bicarbonate and baking powder gently but thoroughly to get a batter consistency without any lumps.
4. Add in oil, vanilla, bananas, and mix well.
5. Pour mixture into a greased and floured pan and bake for approximately 20 minutes, or until a wooden pick comes out clean.
6. Allow to cool before removing from pan.