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Idli using idli rava | soft idli recipe – using idli rava | idli maavu recipe

Idli is a popular south indian breakfast, generally made using idli rice . I have posted a detailed recipe of how to make idli batter. I always get mails or comments , to post the recipe of idli using idli rava. Long time i have been wanting to try out this, and finally i bought idli rava, 2 weeks back. Though i have personally not tried idli using idli rava, a friend of mine always makes idli in that way. So i called her up and clarified my doubts and made idli using idli rava. It turned out super soft. Scroll down to see the “notes”section for more tips , when you are grinding in the mixie.

Ingredients

Idli recipe

  Preparation Time : 4 hours + 8 hours fermentation |  Cooking Time : 8-9 mins(for steaming) |   Yields :  approx.25 idlis

Idli rava      3 cups
Urad dal     1 Cup
Poha           2 tblsp (optional)
Methi seeds  1/2 tsp (optional)
    

idli -recipe

Method:

  • Soak the idli rava in water. The waters should just cover the rava. do not add more water.Let this soak for 4-5 hours.
  • Soak the urad dal in water and if adding poha or methi seeds add that too.
  • Soak the idli rava first and let it soak for 4 – 5 hours.
  • Urad dal can be soaked seperately for an hour. It is enough.

urad-dal
soak-rava

  • I grind in the grinder. But my friend told you can do in the mixie too.
  • Drain the water from urad dal and grind the urad dal (methi+poha ,if using) into a smooth paste using enough water in between.
  • The batter should be smooth and fluffy and not very thick or grainy.
  • Add this to a big wide bowl or box.
  • Take out the soaked idli rava and drain some excess water, be gently squeezing it.
  • Add it to the ground urad dal.

Grind-urad dal
soaked-rava

  • Mix it well with the urad dal. Let it get mixed evenly, then only you will get soft idlis.
  • Add salt to this and mix well. Let tit ferment for 8 hours. Mine will always get fermented in 6-7 hours, still i don’t know how and why!!!, irrespective of the weather. So generally i grind either in the during the day or if i happened to grind in the night, i will do it around 11 pm.
  • Else it will over ferment and make the idlis sour.
  • Before fermentation the batter should be in a flowy consistency, as shown in the picture.

add-soaked-rava
idli-batter

  • Once the batter is fermented, mix it well and grease the idli moulds and por the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked)

Idli - using-idli rava

Notes:

  • If your idli rava is too thin, then you can add as it as to the ground urad dal.
  • If it is bit big, then grind for a minute in the last grind along with the urad dal.
  • If grinding in mixie, grind using the whip button.
  • Do not grind continuously. Else it will get heated up.
  • If heated up, the batter will become hard and make the idli hard.
  • I recommend you to add poha |aval,  if grinding in mixie.
  • Dosa turned out well in this same batter.
Check out my Idli post for more tips.

52 COMMENTS

  1. For a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .

  2. For a long time now am relying on this method only as it is less time consuming and also can be done quickly in a mixie, so wet grinder is not required . I don't even soak the rava but add it straight into the udad dal batter , comes out good . This super idli rava is terrific to make upma too! The texture is so beautiful . Great post , awesome clicks .

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