Soya Idly

Today my recipe is Soya idly. I have posted soya Chana idly.This is second variety of soya idly. This is very soft and tasty to eat. This is ideal recipe for breakfast or evening snack. Soya is an excellent source of high quality protein as it contains all the essential amino acids. It is low in saturated fat; cholesterol free and whole soybeans are an excellent source of dietary fibre. It also provides a significant amount of magnesium, zinc, iron, thiamine, riboflavin, and vitamin B6 and is a good source of the natural antioxidants lecithin and vitamin E.
Soya is a good food for vegetarians as it compensates for the proteins and some of the nutrients that come with meat consumption. It is advisable to combine soya with a wide variety of other nutrient rich foods to ensure a balanced diet.I hope you like it too.......

Ingredients:

soya beans - 1 cup

Idly ravva - 2 1/2 cups

Oil/ghee for greasing

Salt to taste

Method of preparation:

1. Soak Soya beans in water for 6 hours and soak idly ravva in water  for 1 hour.
2. After enough time of soaking, wash the soya beans and ravva separately.
3. Grind the soya beans into very fine paste.
4. If you grind soya beans in a wet grinder then the paste will be too good and you will also get more quantity than you grind in a mixer grinder.
5. If you grind in a mixer grinder add a pinch of baking soda to the batter after grinding to get soft and fluffy idly.
6. Now completely squeeze water from the washed idly ravva and add it to the soya bean paste,mix it well and leave it over night or at least 3 to 4 hours to ferment. We can use instantly also.
7. Add salt to batter and mix well.
8. Take idly plates, apply little ghee or oil in the moulds of the idly plates, pour the enough batter into each idly plate.
9. Steam them in idly cooker or pressure cooker for 8 to 10 minutes. Remove from flame and let them cool for couple of minutes. 
10. Now yummy and smooth idly is ready to eat with any spicy chutney.