idli recipe with idli rava, how to make idli with idli rava recipe

idli with idli rava recipe

this recipe is how to make idli with idli rava or cream of rice, which is also known as rice rava or rice sooji. its basically coarsely ground rice.

either we make south indian idli and dosa for weekend breakfasts at home or the north indian punjabi aloo poori or bread pakora.

i always follow the same method of making idli, as mentioned in this idli recipe post here to make both idlis & dosa.

this time i had got idli rava (cream of rice) to make idlis. instead of parboiled rice, i used the idli rava along with urad dal. the result were pretty soft idlis. i even made dosa from this batter and they were both crisp as well as soft.

the process of making idlis is the same. i have ground the idli rava which gave a smooth texture to the idlis. you can also just add the soaked & drained idli rava to the batter. the texture in this case would be different, but still you will have great idlis.

idli recipe with idli rava

so do try making idlis with idli rava. they grind more easily than soaked rice and also yield soft, fluffy idlis. i also made idlis with cooked rice or left over rice and these idlis were also good. they are the softest idlis i have ever made.

idlis are one healthy & nutritious food. they are steamed as well as low fat. being fermented they are good for the body too. they also make a nice gluten free breakfast or brunch.

lets begin step by step recipe of making idli with idli rava:

1: firstly soak the urad dal, methi seeds/fenugreek seeds and poha/flattened rice together for 4-5 hours.

soak urad dal for making idli

2: soak the idli rava in a separate bowl or pan for 4-5 hours.

soak idli rava

3: drain the water from the urad dal and keep the water aside. also drain the water from the idli rava. idli rava absorbs a lot of water, so drain them well. now in a wet grinder, add all the ingredients and add some of the urad dal strained water.

grind idli rava and urad dal

4: grind to a smooth paste. in between with a spatula or spoon stir the batter. add more water if required.

ground idli batter

5: here’s the ground idli batter.

ground idli batter

6: take the batter in a bowl and mix salt in it.

idli batter

7: cover and allow the idli batter to ferment for 7-8 hours. the fermented batter the next day.

ferment the idli batter

8: take an idli stand. smear some oil in all the moulds. pour the batter in the moulds.

pour idli batter in moulds

9: steam the idlis in a pan or in a steamer for 10-12 minutes. i used my electric cooker to steam the idlis. if using a pan or pot, first add water in the pan. let it come to a boil. keep the idli stand and cover the pan. steaming hot idlis are ready.

steam the idlis

10: serve soft idlis with coconut chutney, veg sambar or idli powder (dry idli chutney). have a healthy steamed breakfast of idlis. i served the idlis with a kerala style coconut chutney and some idli podi/dry chutney.

idli with idli rava

if you are looking for more south indian recipes then do check rava idli, rava kesari, rava dosa, mysore bonda and medu vada.

making idli with idli rava recipe details below:

4.5 from 10 reviews
idli recipe with idli rava
soft, fluffy idlis made with idli rava or cream of rice. vegan & gluten free.
RECIPE TYPE: breakfast, brunch
CUISINE: south indian
SERVES: 15-16 idli
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups idli rava - cream of rice
  • ½ cup urad dal/spilt & skinned black gram lentils
  • ¼ cup poha/flattened rice
  • 7-8 methi seeds/fenugreek seeds
  • rock salt as required
  • water for soaking
  1. soak the cream of rice in enough water for 4-5 hours.
  2. in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
  3. drain the water from the urad dal and keep it aside.
  4. we will use some of this water for grinding the idlis.
  5. drain the water from the idli rava and discard.
  6. in a wet grinder, add the idli rava, urad dal, methi seeds, poha.
  7. add some of the urad dal strained water and begun to grind.
  8. if the batter appears too thick, add some water.
  9. grind to a smooth batter.
  10. pour in a non reactive deep pan or pot to give room for fermentation & rising of the batter.
  11. add salt and stir well.
  12. cover with a lid and keep the batter in a warm place for 7-8 hours.
  13. the next day the batter would have fermented and risen.
  14. grease or brush the idli moulds with oil.
  15. keep a pan or steamer on the stove with some water.
  16. stir the batter gently.
  17. pour the batter in the idli moulds.
  18. by now the water must have begin boiling in the pan.
  19. place the idli stand in the pan.
  20. cover with a lid and steam the idlis.
  21. if using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
  22. steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
  23. when the idlis are steaming, you can prepare the chutney.
  24. serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee

{ 84 Responses }

  1. Archana Joshi says

    Hi, I live in USA and I make idlis always with idli rava. I use methi seeds, poha while making the idli batter. However, I don’t get the bright white color idlis after it is cooked. What am I doing wrong ? While using poha I don’t soak them with urad dal. I soak them in water for a few minutes just before grinding the batter. Is that the reason, my idlis don’t come out white ? Please guide. Thanks.

    • says

      i think it may be due to the quality or color of the idli rava. it has got nothing to do with the poha soaking. another reason could be the quality of water. somewhere i had read the water also changes the color.

  2. vanigopal says

    Rice rava n idly rava both r same? As I Hv rice rava so I can make use of it to make idly.

  3. roh vemula says

    I followed exactly same way it is explained in this website. Idlis came very well but after cooking in pressure cooker they were wheat brown , why?

    • says

      it can be due to improper fermentation due to low temperatures. try adding some poha or cooked rice as mentioned in this recipe. they make the idlis soft and fluffy.

  4. Balpreet Kaur says


    Please let me know what is Idli Rava or Parboiled Rice?

    Cant i use the normal rice at home for the idlis?

    Balpreet Kaur

    • says

      idli rice or parboiled is rice which has been cooked partially in their husks and then pounded. you can use normal rice, but its best to use it in combination with idli rice or parboiled rice.

  5. Radha says

    Hi dassana,thanks for your tasty recipes.before enter this I have lazy to cook,but now very interest to cook.Your recipes,pictures way of given is very nice.I wish to know how many days can we use this Idly batter if this keep in fridge?

  6. vijayashree punith says

    Hello sir

    When ever I grind in mixie my batter becomes to watery..the consistent looks like dosa batter….I can do dosa instead of idly
    Please tell me what to do if its too watery

    Thank u
    Vijayashree punith

  7. Pallavi says

    Hi Dassana, thanks for the amazing recipes!
    ! I tried the idli rava recipe, exactly as per the instructions, but the batter did not ferment. Usually I don’t add salt before fermentation. Would it ferment better if added after? Also does keeping the batter inside microwave overnight help? I was so hoping to have fluffy idles :( have added little yeast now, let’s see if it helps. Can you please suggest quantity of yeast and water to be added too. Thanks for the amazing pictures and detailed recipes. Will be trying out more of your recipes :)

    • says

      adding salt or no salt does not matter. usually they say salt retards the fermentation process. but we add a less amount. till now i have not had any issues. to tell you the truth, in cold winters here, i kept the batter in a microwave oven and the batter did not ferment properly. then i kept it outside on the kitchen countertop and the batter fermented well. i think thats because i get good light in the kitchen and its not dark in my kitchen. so the light must have brought some warmth which did help the batter to ferment. so i won’t suggest microwave oven. my experience has not been good. during winters, if the batter does not ferment well, i usually add 1/4 tsp of instant yeast and mix it very well with the batter. if using dry active yeast, then first dissolve in a little water and a pinch of sugar and then add this to the batter. you can use about 1/3 to 1/2 tsp of dry active yeast. keep for 30 mins to 40 or more. you will see the batter becoming double and light with tiny bubbles.

  8. asha says

    Hi Dassanna
    Can you tell me the batter after fermentation does not require to add Eno for the softness of the idli.

    • says

      no need. fermentation of the batter helps in making the idlis soft. so no need to add eno. baking soda or eno is added to the idlis made with whole wheat rava or sooji. the sooji which we use to make halwa or sheera.

  9. Apeksha says

    hi… i tried this recipe and let me tell u it turned out so well that we liked it more then the regular idli batter… the idlis were soft, fluffy and so light…. yum

  10. zara says

    Hi I just wanna know can we make dosas with idli rava or use this same above recipe for dosas instead of idli

    • says

      you can use this recipe for making dosa. you can make dosa with idli rava. i have made them many times. i have used this recipe also to make dosas. whatever the proportion in any recipe for making dosa with idli rava, always grind the idli rava.

  11. Priya says


    I have a doubt here..Could you please let me know poha you have mentioned here, is it flat thick poha or paper thin poha?


  12. kiran says

    never heard idli rava, i dont stay in india. is it possible to get at the indian groceries? I know rava but idli rava? am not sure… can you clarify please. Are you talking about semolina? but semolina is from wheat na….

  13. Shwetha says

    Hi Dassana,i tried idli batter for first time and idlis came out awesome:)
    Thanks for posting the recipe:)

  14. CHAMPAK --USA says

    Hello –I was just checking and found your website — excellent
    Please see –if you can research and add –Nutrient Values for each recipe

    I like to compile –Recipes for Diabetic Person –need to know
    Starch ( carbohydrate s ) and fat –and protein –in each Idli ( rava)

  15. Meisnam Aurobindo Singh says

    I love your all reicipe, l tried some of your reicipe at home myself ,specialy veg biryani my folk love it ,and it is very simple to understand.

  16. sheryl says

    Hey thanks for the above recipe ….had made the regular idlis not the rawa idlis and it came out awsome….however this time I used the same recipe for dosa and it was a disaster….the batter was very thin and was sticking to the tawa…..when I get readymade dosa batter from out it comes out well ….but this idli batter was sticking throughout to the tawa…kindly help

    thank you


  17. Praveen says

    Super… Awesome.. Fantastic.

    By just looking at the pictures and your recipe i made idly.
    They came very nice. Unfortunately I couldn’t make sambar or chutney as I see in your pics.
    Is it possible for you to post the recipe for chutney and sambar.

  18. richa says

    Hey. I left the batter in the drawing room last night but it has not risen much. :( could be due to the not so hot weather in Bangalore. Please suggest if I can still use or can make some changes to it before using..

    • says

      if you don’t get a faint sour smell then keep it for 1 or 2 hours more. but if you get that sour aroma and the batter is still not risen well, then you can consider making dosa instead of idli.

  19. Reshma says

    Dear Dasaana,

    Love your site and presentation
    very practical way of putting things together whether its recipe or pictures

    Question: What do you mean by Idli Rava, you mean normal Upama Rava right?

    Thanking you in advance.

    • says

      hi reshma. thanks. idli rava is coarsely ground rice. the rava that we generally use for making upma is ground husked wheat. they both are different in taste as well as in texture when cooked. idli rava is used to make of course idlis and white dhoklas. dosas can also be made from them. upma can also me made from them.

  20. shrikant tillu says

    I am always thankful to you for your nice recipes and eye catching photos .I have got one question.What is the difference between Idali Batter/Dosa Batter/Uttappa batter?

    • says

      idli batter/dosa batter/uttapam batter are basically the same. however dosa batter has a slightly thin consistency than the idli batter so that they can be spread easily on the tava. also there are many different types of dosa that are made which give a different texture or taste to the dosa like rava dosa, ragi dosa, poha dosa, sago dosa, rice dosa etc. but for making plain or masala dosa or uttapam, the idli batter is generally used.

      • shrikant tillu says

        Madam ,
        Thank you very much for prompt reply.
        Whether Idli Rava can be used for preparation of APPAM batter? And if yes what will be the quantity against quantity of Parboiled rice for Appam.
        Sorry for troubling you again.

        • says

          i am not sure whether idli rava can be used for making appam as i have never tried using them in appam batter. i will have test the recipe first and then only i can confirm whether idli rava works in making appam.

  21. says

    most of the hotels they prepare this kind of Idly only for the easy purpose :) i loved the way u added the poha it makes the idli more soft !

  22. says

    love idles, coincidently was planning to post idli on the blog this week but somehow we ate it all up and since i make it so often, i was fine with it. I love your prop selection and the way you have styled it. It is not an easy dish to style. Also your recipe calls for poha and fenugreek never used it in idli dough. I must try this variation.

      • Jyothi says

        Hi there,

        I made the idly batter for the first time.
        i. I soaked 2-cups of moong dal and 10 methi seeds
        ii. Grinded them together
        iii. Washed 4-cups of idly rava and squeezed water and added to the moong dal batter
        iv. Kept in oven and turned on the light.

        Its been more than 12-hrs and my batter dint look fermented. Usually for my sister, it gets fermented so well that it falls off the container. Can somebody tell me how can I modify it now?

        Help is really appreciated.


        • says

          hi jyothi. in the ingredients list, i have not noticed urad dal. some urad dal added would have helped in the fermentation. something has gone wrong in the batter which is difficult to identify in an online medium. if you have yeast, then just add them to warm water and let them bubble. then add this frothy yeast solution to the batter. keep for a few hours before you start making the idlis. approx 1 to 2 hours. hope this solution helps.

          • Jyothi says

            Thanks for the quick reply…I used Urad dal only. Sorry mis-spelled with Moong. I don’t have yeast but can I use baking soda?

            • says

              you can add baking soda dissolved with with some curd or buttermilk. but don’t add too much liquids as the batter should not become thin. also remember not to add too much. as the soda gives quite a soapy aroma in the idlis. just 1/2 tsp would be fine i suppose for 4 cups of idli rice and 2 cups urad dal.

  23. kumudha says

    Great blog!

    Thank you for becoming vegan and inspiring people to try vegan food, by posting so many yummy and nutritious plant-based recipes(vegan recipes)

    I have been thriving on vegan diet since 2007, and I’m healthy!

    global vegan fare is my vegan blog.

  24. says

    Your idlis look so soft and pillowy. I never grind the idli rava and that is why my idlis do not turn out soft. Thanks for the recipe. I will now do it your way:)

    • Jaya says

      Hi Dassana,

      Thanks so much for this recipe! I love idlis and usually make them with parboiled rice and urad. Trying this style for the first time.

      I just have one question- Urad dal is known to cause gas, so is it advisable to add asofoetida once the batter is ready? or anything else to help?

      Thanks in advance,


      • says

        welcome jaya. the methi seeds will help. no need to add asafoetida. and urad dal is fermented here, so there is no problem with gas or bloating. idli is one of the healthiest food and easy to digest. its the fermentation that helps.