idli with idli rava recipe

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.

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

147 thoughts on “idli recipe with idli rava, how to make soft idlis with idli rava or rice rava”

  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.

    1. 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.

    1. 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.

  2. 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 ?

    1. 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.

  3. 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

    1. 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.

  4. 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!

    1. 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.

  5. 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.

    1. 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.

  6. Can we use regular salt.Is it rock salt is pink color?or can we use any other salt instead of rock salt but the idlies will give the same taste and fluffy.

  7. Hi Dassana,

    Not sure if you’ve already addressed this..I wanted to know if urad dal flour could be used in place of urad dal. If so, how would we go about the preperation?
    Also, in your “soft idlis” recipe, you have mentioned that idli rava can be used in place of rice. Would this idli rava replace the regular and parboiled rice both, if we used it as a substitute?

    Thank you

    1. kate, if using urad dal flour, then whisk the batter for a few minutes briskly to make it slightly fluffy and light. you can even use a electric beater to do the same. when grinding urad dal lentils, there is a fluffiness and lightness in the batter, that occurs due to the grinding process. this fluffiness and lightness helps in making the idlis soft. with urad dal flour, it will be difficult to get this fluffiness. so just briskly stirring or beating the batter helps. also you may need to add 1/4th teaspoon of baking soda, once the batter is fermented. baking soda will help in making the idlis soft.

      you can use idli rava. yes idli rava will replace both regular and parboiled rice. so overall you can take 2 cups of idli rava for 1/2 cup of urad dal flour. idli rava need not be ground. you can just soak it for 4 to 5 hours. drain and then add to the urad dal batter. but if you want you can grind idli rava.

  8. Can v soak the dal and rava overnight and grind the batter the next morning and keep it to ferment. Mam, Basically I am trying to ask u is if I want to make idli for dinner. I soak the dal previous night right. I always had this doubt.

  9. Hi,
    Do you grind all the 3 ingredients i.e. idli rava, udid dhal and poha together?

    1. connie, yes i do this way as we prefer the smooth texture in idlis due to the ground idli rava. but idli rava need not be ground. you can just grind the udid dal and poha together. then mix with the idli rava and ferment. strain all the water from idli rava before adding to udid dal + poha batter.

  10. can we make idli without using idli rice or rava…..i.e with regular rice…? I dislike idlis made with idli rice…..if yes then tell me the proportion and extra tips.. no matter whether the idlis are soft or hard.

    1. you can prepare idlis without idli rice or idli rava. use sona masuri or parmal rice. use the same 4:1 proportion of rice to urad dal. if you halve this proportion then you can use 2 cups rice and 1/2 cup urad dal. also add 1/4th teaspoon methi seeds. as the methi seeds do help in fermentation. you can also add a handful of thick poha. soak the poha and then grind with rice. poha helps in making the idlis soft. the water proprotion has to be right. the batter has to a thick or medium thick but with a flowing consistency. grind the urad dal separately and very well to give a fluffy light batter.

  11. I have tried several idli recipes, but yours is the best….I followed your recipe with idli rava…..the best idlis I have ever made. Thank you for the details which are so easy to follow.
    Can I use the same recipe to make masala dosa….by grinding the idli rava with the urad dal ?

  12. Hi,
    My idli batter(rava + urad dal) became too liquidish …..Do you think it will ferment?
    If not, what can I do to make it ferment?
    Please reply.

    1. just add some idli rava to it. no need to grind the idli rava. add as much to make a thick flowing batter. it will ferment. in fact even liquidy batters ferment.

    1. reeta, grinding in a blender can be risky. i have ground idli batter in a blender and the machine stopped working after a couple of grindings.

  13. Love your site!
    I made Sambar last night and was planning on making Idli Rava today, but I’m out of Methi Seeds 🙁
    Are Methi seeds essential for the fermentation process? Or, can I use a substitute for the methi the seed?
    Thank You!

    1. most of the times, its due to the temperature. a warm temperature is essential for the batter to ferment properly. keep in a warm place in the kitchen. also grind the urad dal very well. the urad dal batter should be light and fluffy.

  14. Hi Dassana… 1ce again great recepie with perfect guidance … bt I hv a doubt… when we tried dis at home… batter was fermented very well nd risen…but idlies didnt becm fluffy nd spongy?… wt would be the reason for this? ? Plzz guide me…

    1. thanks samrin. the water amount contributes to fluffiness and sponginess in idlis. if the water is less, than they become dense. there will be some fluffiness, but you will find some denseness also in the idlis. this has happened with me once. so i know. the batter has fermented well, but the idlis did not turn very fluffy and soft. depending on the quality of urad dal and idli rawa, the amount of water required can be less or more. the batter has to be thick, but of a flowing consistency. next time, you can add some water to the batter.

  15. Hi,
    I want to thank you for this amazing recipe. I prepared this batter and used for uttapam. it turned out very delicious. Thank you so much.

  16. 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.

    1. 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.

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

  18. 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?

    1. 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.

      1. Hi dassana,thanks for your tasty recipe. I tried today and i added more water in it. it became watery after adding rawa. Please suggest me. 2 bowls urad dal mixed with 4 bowls rawa.

  19. Hi

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

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

    Balpreet Kaur

    1. 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.

  20. 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?

  21. vijayashree punith

    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

  22. 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 🙂

    1. 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.

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

    1. 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.

  24. 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

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

    1. 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.

  26. Dassana,

    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?


  27. 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….

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

  29. 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)

  30. Meisnam Aurobindo Singh

    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.

  31. 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


    1. 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.

  32. 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.

  33. 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..

    1. 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.

  34. 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.

    1. 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.

  35. 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?

    1. 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.

      1. 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.

        1. 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.

  36. 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 !

  37. 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.

      1. 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.


        1. 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.

          1. 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?

            1. 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.

  38. 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.

  39. 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:)

  40. Love the fluffiness of idli!! I will have this with freshly ground idli podi 🙂
    Nice recipe, Dassana!

    1. 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,


      1. 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.

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