idli recipe with idli rava, how to make soft idlis with idli rava or rice rava

4.56 from 18 votes

soft, fluffy idlis made with idli rava or cream of rice. vegan & gluten free recipe.

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idli recipe made with idli rava – this is a step by step pictorial recipe to make soft and fluffy idli with idli rava or cream of rice. idli rava is also known as rice rava or rice sooji. its basically coarsely ground idli rice.

idli with idli rava recipe

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.

you can serve soft idlis with coconut chutney, sambar or idli powder (dry idli chutney).

if you are looking for more idli recipes then do check rava idliragi idli, oats idli, instant idli and poha idli recipe.

idli recipe with idli rava below:

idli recipe with idli rava
4.56 from 18 votes

idli recipe with idli rava | idlis with idli rava or rice rava

soft, fluffy idlis made with idli rava or cream of rice. vegan & gluten free recipe.

course breakfasts, brunch
cuisine south indian
prep time 14 hours
cook time 12 minutes
total time 14 hours 12 minutes
servings 15 to 16 idli
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups idli rava (cream of rice or rice sooji or rice rava)
  • ½ cup urad dal (spilt and skinned black gram lentils)
  • ¼ cup poha (flattened rice)
  • 7 to 8 methi seeds (fenugreek seeds)
  • rock salt (sendha namak) as required
  • water for soaking

how to make recipe

making idli batter:

  1. soak the idli rava (cream of rice) in enough water for 4 to 5 hours.

  2. in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4 to 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. cover with a lid and keep the batter in a warm place for 7-8 hours.

  12. the next day the idli batter would have fermented and risen.

making idli recipe with idli rava:

  1. grease or brush the idli moulds with oil.
  2. keep a pan or steamer on the stove with some water.
  3. stir the idli batter gently.

  4. pour the batter in the idli moulds.
  5. by now the water must have begin boiling in the pan.
  6. place the idli stand in the pan.
  7. cover with a lid and steam the idlis.
  8. if using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
  9. steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
  10. when the idlis are steaming, you can prepare the chutney.
  11. serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee

how to make idli recipe 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 recipe

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

soak idli rava to make idli recipe

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 to make idli with idli rava

5: here’s the ground idli batter.

ground idli batter for idli recipe

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

idli batter for idli recipe with idli rava

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

ferment the idli batter to make idli recipe

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

idli batter to make idli recipe with idli rava

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.

steaming idlis - idli recipe with idli rava

10: serve soft idlis with coconut chutney, 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 recipe with idli rava

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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  1. Hello. .wanted to let you know that the idli measurement provided by you have resulted in ultra soft idlis. I have become an idli expert within no time. My earlier stint at making these is pathetic and I had given up even the thought of making them again.
    Thank you so much for all the recipes that I have been successful at making. I do follow your’s regularly.

    • Welcome Shefali. Glad to know that this idli recipe worked for you. Thanks for your positive feedback and appreciation. All recipes posted on blog are tried and tested.

    • Hi,
      Can I increase the urad dhal to 1 cup?
      That will give me more protein and a little less carbs.

      • yes of course you can increase the urad dal to 1 cup.

  2. Hi,

    Thanks for your recipe! Wanted to check if we can refrigerate the mixture after fermentation?

    • yes of course, you can refrigerate. anyways leftover idli batter always have to be refrigerated whether made with rice or idli rava. stays good for 4 to 5 days.

  3. Hello.. Tried many recpies of yours Thank you They come out very tasty.. Why is my idli batter turning slightly sour after 8 hrs of fermentation ? Is it cause of methi ?

    • rumana, idli batter does have a slight sour taste. so there is nothing wrong it. try to ferment for less time. say 6 to 7 hours. methi seeds does help in fermenting. i live in a cold place, so i add methi seeds, but you can skip it.

  4. hi amit,i have only idli rava,don have mixi as am out of station..i have idli cooker,,,soakind idli rava for 6 hour can i do idli…please let me..i don have any other ingredients,,possible ill try to get methi seeds

    • sunita, you will need urad dal. with just idli rava the taste will be very different. what i can suggest is soak the idli rava in some curd+water solution. just add enough to soak the rava. soak for 5 to 6 hours. then add some baking soda or eno and make idlis. 1/4th to 1/2 teaspoon of baking soda can be added.

  5. Hi,
    I cannot get poha, can I still make the idlis?
    What temp does the batter need to ferment at, and if bubbles are absent after ferment period should it be left longer?
    Thanks for your recipes, yum!

    • Welcome Tj. Yes you can skip poha. Temperature should be warm. I don’t know the exact temperature in celsius. If the bubbles are absent then keep the idli batter for a longer time.

  6. Hi! I’ve tried out quite a few of your recipes and they had all been more than great! Really useful for an non-Indian married to an Indian man.

    I’ve a question- could I know roughly how much water you have added when you grinded all the ingredients into a batter? Thanks in advance.

    • thanks jen. glad to know that the recipes are of help. you can add about 1.25 to 1.5 cups water overall. if the grinder you use has a small jar, then you can also grind in batches of two to three.

  7. Thanks for the Recipe, I tried the idlis were so fluffy and tasty!

    • welcome kamalika and thanks for the feedback on idli recipe.

  8. all recipes are simple and simply awesome

    • thanks.