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.
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.
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.
making idli with idli rava recipe details below:
- 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
- soak the cream of rice in enough water for 4-5 hours.
- in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
- drain the water from the urad dal and keep it aside.
- we will use some of this water for grinding the idlis.
- drain the water from the idli rava and discard.
- in a wet grinder, add the idli rava, urad dal, methi seeds, poha.
- add some of the urad dal strained water and begun to grind.
- if the batter appears too thick, add some water.
- grind to a smooth batter.
- pour in a non reactive deep pan or pot to give room for fermentation & rising of the batter.
- add salt and stir well.
- cover with a lid and keep the batter in a warm place for 7-8 hours.
- the next day the batter would have fermented and risen.
- grease or brush the idli moulds with oil.
- keep a pan or steamer on the stove with some water.
- stir the batter gently.
- pour the batter in the idli moulds.
- by now the water must have begin boiling in the pan.
- place the idli stand in the pan.
- cover with a lid and steam the idlis.
- if using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
- steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
- when the idlis are steaming, you can prepare the chutney.
- serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee
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.
2: soak the idli rava in a separate bowl or pan for 4-5 hours.
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.
4: grind to a smooth paste. in between with a spatula or spoon stir the batter. add more water if required.
5: here’s the ground idli batter.
6: take the batter in a bowl and mix salt in it.
7: cover and allow the idli batter to ferment for 7-8 hours. the fermented batter the next day.
8: take an idli stand. smear some oil in all the moulds. pour the batter in the 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.
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.
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