andhra style idli with rice rava (idli rava)

Jump to Recipe

Andhra style idli with rice rava – this is a step by step pictorial recipe to make soft and fluffy idlis with rice rava. Rice rava is also known as Cream of rice or Rice rava or Rice sooji. it is basically coarsely ground idli rice or parboiled rice. In Andhra Pradesh, rice rava is commonly used to make idlis.

steamed idli with idli rava garnished with a coriander leaf and served on a white plate with a bowl of coconut chutney on the top left side and a plate of podi sprinkled idlis on the top right side.

I make both idlis and dosas for weekend breakfasts at home or the North Indian Aloo poori Or bread pakora. Depending on the time factor, I either use the traditional method of making Idli with parboiled rice or I follow this recipe method with rice rava – As rice rava grinds more easily and faster than parboiled rice.

When making rice rava idli, generally the rice rava is not ground, but I do prefer to grind it with the urad dal as it gives a soft texture. I even make dosa from this batter and they are crisp as well as soft.

The method of making Andhra idli is similar to that of making idli with parboiled rice. Soak lentils and then grind them. Add the soaked rava to the urad dal batter. Add salt and then ferment.

As I have mentioned above, I always grind rice rava as this method Helps in giving a smooth texture to the idlis. but you can also just add the soaked & strained rice rava to the urad dal batter. The texture, in this case, would be different, but still, you will have soft idlis.

idli recipe with idli rava

So do Try making these Andhra style idlis with rice rava. they grind more easily than soaked rice and also yield soft, fluffy idlis. I also make Idli with cooked rice Or leftover rice and these idlis are also soft and taste good.

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 Andhra style idli With coconut chutney, sambar or idli podi.

How to make Andhra style idli with rice rava

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

soak urad dal for making idli recipe

2: soak the rice rava in a separate bowl or pan for 4 to 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 rice rava as they absorb 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 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 batter to ferment for 7 to 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 batter in the moulds.

idli batter to make idli recipe with idli rava

9: steam in a pan or in a steamer for 10 to 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 Andhra style idli with coconut chutney, sambar or idli podi. I served the idlis with a Kerala style red coconut chutney and some idli podi.

idli recipe with idli rava
More idli varieties

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

idli recipe with idli rava

andhra style idli (with rice rava)

Soft, fluffy idlis made with rice rava rava or idli rava or cream of rice. Vegan & gluten-free recipe.
4.88 from 33 votes
Prep Time 14 hrs
Cook Time 12 mins
Total Time 14 hrs 12 mins
Cuisine Andhra, South Indian
Course Breakfast, Brunch
Servings 16 idli


  • 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 (edible and food grade) (sendha namak) as required
  • water for soaking


making batter

  • Soak the rice rava (cream of rice or idli rava) in enough water for 4 to 5 hours.
  • In another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4 to 5 hours.
  • Drain the water from the urad dal and keep it aside.
  • We will use some of this water for grinding the batter.
  • Drain the water from the rice rava and discard.
  • In a wet grinder, add the rice 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 more 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 to 8 hours.
  • The next day the batter would have fermented and tripled.

making andhra style idli

  • 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 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.
  • If using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
  • Steam for 10 to 12 minutes till a toothpick 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

Nutrition Info (Approximate values)

Nutrition Facts
andhra style idli (with rice rava)
Amount Per Serving
Calories 84 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 147mg6%
Potassium 23mg1%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Calcium 9mg1%
Vitamin B9 (Folate) 1µg0%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 21mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  1. What would the proportion be if I am grinding the same in a mixie? For regular idlis i use a 3:1:1 proportion of idli rice:urud dal:poha


    1. same proportion as mentioned in the recipe as i have also ground in a mixer-grinder.

  2. Mam when ever I search any recipe the first thing I check is if the recipe for the same is available on vegrecipeofindia and if it’s there than I don’t look at any other place.. the way you explain it is simply awesome. Mam I want to know what we can make with left over idli batter when used idli rawa ?5 stars

    1. hi seema, thank you for the trust and appreciation. so glad to read your comment. you can make uttapam or dosa. you can also make paniyaram (both savory and sweet) or punugulu. for punugulu do not add rava as mentioned in the recipe as this idli batter already has idli rava. paniyaram are made in an appe pan. if you do not have appe pan, then you can just deep fry.

      you can check the recipes of paniyaram recipe (savory), sweet paniyaram and punugulu on the blog.

See More Comments