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.
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.
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.
More idli varieties
andhra style idli (with rice rava)
- 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
- 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)
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.
2: soak the rice rava in a separate bowl or pan for 4 to 5 hours.
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.
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 batter.
6: take the batter in a bowl and mix salt in it.
7: cover and allow the batter to ferment for 7 to 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 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.
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.