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This coarse, granule flour is made from ground parboiled rice. It is most commonly used in South Indian delicacies such as idlis. Parboiled Idli Rawa cooks faster than raw Idli Rawa since the rice has already been partially cooked. To Make the Idli Batter: For every three cups of Idli Rava, you have to use one cup of urad dal washed. Soak the idli rava and urad dal separately for about 6 hours. Only the urad dal has to be ground to a smooth paste and the soaked Idli Rava is mixed with this. Add salt and mix. Leave the batter to ferment overnight. Use this batter to steam your idlis in a pressure cooker for soft and fluffy idlis every time!
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