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

by dassana amit updated November 25, 2013

idli with idli rava recipe. soft idli with idli rava

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:

4.8 from 4 reviews

idli recipe with idli rava
 
Prep time
Cook time
Total time
 
soft, fluffy idlis made with idli rava or cream of rice. vegan & gluten free.
Author:
Recipe type: breakfast, brunch
Cuisine: south indian
Serves: 15-16 idli
Ingredients
  • 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
Instructions
  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

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{ 37 comments… read them below or add one }

Shwetha March 23, 2014 1

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

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dassana amit March 30, 2014 2

welcome shwetha. keep trying more recipes.

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Sujata February 21, 2014 3

Hi Dassana,I just found your website,thanks for posting tasty recipes

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dassana amit February 22, 2014 4

welcome sujata

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ushakiran February 4, 2014 5

the recipe is too good and it is also good for health for all group of age

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dassana amit February 4, 2014 6

thanks ushakiran

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CHAMPAK --USA January 6, 2014 7

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)
Thanks

Reply

dassana amit January 7, 2014 8

it is difficult to mention nutrient values for each ingredient as it becomes too time consuming. although an excellent idea, i must say.

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Meisnam Aurobindo Singh August 18, 2013 9

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.

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dassana August 18, 2013 10

thanks meisnam

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sheryl August 16, 2013 11

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

sheryl

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dassana August 16, 2013 12

as you mentioned, the batter has become thin and thats why the dosa were sticking to the tava. otherwise the idli batter works very well for both idlis and dosa. i make often and never had any issues.

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Sheryl August 17, 2013 13

Thanks

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Praveen July 11, 2013 14

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.

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dassana July 11, 2013 15

thanks praveen. you can use the search button at the top right hand side of the website for searching recipes of chutney and sambar.
e.g. chutney recipes are mentioned in this below link
http://www.vegrecipesofindia.com/chutney-recipes-indian-chutney-recipe/

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richa June 15, 2013 16

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..

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dassana June 15, 2013 17

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.

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Reshma April 18, 2013 18

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.

Reply

dassana April 18, 2013 19

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.

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shrikant tillu March 21, 2013 20

Madam,
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?

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dassana March 21, 2013 21

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.

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shrikant tillu March 22, 2013 22

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.
Thanks

Reply

dassana March 22, 2013 23

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.

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Raks March 16, 2013 24

Wonderful post :) looks too gud, that too made with mixer!

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sadhana March 16, 2013 25

Nice clicks and superbly presented!! Well done:)

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dassana March 17, 2013 26

thanks sadhana.

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aparna March 16, 2013 27

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 !

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simi March 16, 2013 28

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.

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dassana March 17, 2013 29

thanks simi.

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Jyothi August 5, 2013 30

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.

Thanks,
Jyothi

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dassana August 5, 2013 31

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.

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Jyothi August 5, 2013 32

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?

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dassana August 5, 2013 33

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.

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kumudha March 16, 2013 34

Hi!
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.

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dassana March 17, 2013 35

thanks kumudha. shall check your blog.

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Familycook March 15, 2013 36

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:)

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Pavithra March 15, 2013 37

Love the fluffiness of idli!! I will have this with freshly ground idli podi :-)
Nice recipe, Dassana!

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