Idli with idli rava | Idli with rice rava | How to make idli batter with idli rava

Idli with idli rava | Idli with rice rava

Soft and fluffy idli made with idli rava(cream of rice/rice rava) and urad dal.

Please do not confuse this with instant “Rava Idli” the popular Karnataka special breakfast, made with upma/local sooji(cream of wheat). That rava idli is made with wheat flour processed regular rava. 

But this Idli batter today I want you to show is prepared with rice rava(idli rava/cream of rice).

Idli rava requires just 2 hours of soaking(unlike 6hrs of soaking for Idli rice). Hence the total making time(soaking+grinding+fermentation) reduces. Learn how to make with step wise pictures.

Idlis are the most popularly consumed breakfast in many parts of India and particularly in Tamil Nadu. Moreover, idli is considered as one of the best breakfast because of the high health qualities it holds.

For instance, it is purely steam cooked and mild. Hence no worries about fat or white sugar/extra salts/spices.

Undeniably, the popular combo for the Idli is sambar and coconut chutney. Dunk a bite in Tiffin sambar and coconut chutney and gobble. Yummy delicious it would be 😉

Usually, we make idli batter with parboiled or boiled rice(Idli pulungal arisi) and urad dal. But nowadays in restaurants and small food outlets, idlis are made with the batter prepared with idli rava/rice rava instead of rice.

As you may know, rava is nothing but powder form wheat or rice. Normally rava means sooji or local rava or upma rava, the cream of wheat. Rava upma, kesari and such dishes are made with this sooji or local rava.

There is one more idly rava available in the market, which is the cream of rice. We can make Idli/dosa batter with this Idli rava too and the idlis made out of this batter is really soft and fluffy. Absolutely, one cannot make out the difference from normal Idli.

As it is already in powder form, we need not soak it for four to six hours. Just one or two hours of soaking is enough and we can proceed with grinding the batter.

Above all, this rice rava gives a nice texture to the idlis somehow.

Also, try these popular breakfast items:

Poori

Crispy adai

Pesarattu

Vada curry

Idli with idli rava | Idli with rice rava
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Soft and fluffy idli made with idli rava(cream of rice/rice rava) and urad dal.
Course: Breakfast, dinner
Cuisine: Indian
Keyword: How to make idli batter with idli rava, Idli batter with rice rava, Idli with idli rava, Soft idli
Servings: 2 kg idli batter
Calories: 110 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 4 cups idli rava (rice rava)
  • 1 cup whole urad
  • 1 tsp fenugreek seeds
  • Water to grind
  • 1 ½ tsp salt
Instructions
Soaking:
  1. Wash the Idli rava thoroughly with water two to three times. You can use the tea filter or strainer to drain properly.
  2. Soak with enough water for one to two hours.
  3. Rinse and soak urad dal and Methi(fenugreek) seeds.
  4. Instead, you can soak Idli rava, urad dal and fenugreek seeds together in the same vessel.
Grinding:
  1. Like normal Idli batter, this Idli rava batter also requires the same kind of grinding.
  2. First grind urad dal and fenugreek seeds into a smooth paste, collect and keep aside.
  3. Then add the soaked idli rava into the grinder and grind smooth.
  4. Idli rava absorbs a lot of water while soaking and the wet grinding may not need more water.
  5. Alternately, you can grind everything together if you have soaked all together.
  6. Finally, mix urad and rice rava batters and combine well with hand. Hand mixing yields better fermentation.
Fermentation:
  1. I recommend you to add salt after fermentation for those who live in cold places. Because cold weather means the longer time it takes to get fermented.
  2. For hot places/hot climate conditions, you can add salt before keeping for fermentation.
  3. Mix well, cover with a tight lid and keep in warm place.
Making idlis:
  1. Grease the Idli plates or use a wet cotton cloth and pour the batter.
  2. Steam cook in Idli maker or pressure cooker without weight on it for ten minutes. Check the doneness by inserting a knife or toothpick.
  3. Remove the idlis using wet spoons.
  4. Serve piping hot idlis with sambar and chutney.
Recipe Notes

Tips:1) Rice rava can be directly mixed with fermented urad batter instead of soaking and grinding. In that case, the idlis are bit normal in taste. But I would suggest always to grind rice rava, allow fermenting before making idlis. 2)Further, you can use the same batter or making crispy dosas. Do not add too much water for making dosas as this rice rava batter is comparatively softer than normal batter.

 

Let us see the process of making Idli batter with idli rava/rice rava:

Soaking:                  

  • Wash the Idli rava thoroughly with water two to three times. You can use a tea filter or strainer to drain properly.

Idli with idli rava -washed

  • Soak with enough water for one to two hours. You can see the clear water after washing rice rava.

Idli with idli rava -clear water

  • Rinse and soak urad dal and Methi(fenugreek) seeds.

Idli with idli rava -urad,fenugreek

  • Instead, you can soak Idli rava, urad dal and fenugreek seeds together in the same vessel.

Grinding:

  • Like normal Idli batter, this Idli rava batter also requires the same kind of grinding.
  • First grind urad dal and fenugreek seeds into a smooth paste, collect and keep aside.

Idli with idli rava -urad batter

  • Then add the soaked idli rava into the grinder and grind smooth.

Idli with idli rava -grind

  • Idli rava absorbs a lot of water while soaking and the wet grinding may not need more water.

Idli with idli rava -rava batter

  • Alternately, you can grind everything together if you have soaked all together.
  • Finally, mix urad and rice rava batters and combine well with hand. Hand mixing yields better fermentation.

Idli with idli rava -mixed

Fermentation:

  • I recommend you to add salt after fermentation for those who live in cold places. Because cold weather makes the fermentation process longer.
  • For hot places/hot climate conditions, you can add salt before keeping for fermentation.
  • Mix well, cover with a tight lid and keep in warm place.

Making idlis:

  • Add salt to the fermented batter, mix well. Batter rised and doubled with lots of air bubbles.

Idli with idli rava -fermented

Idli with idli rava -salt

  • Grease the Idli plates or use a wet cotton cloth and pour the batter.

Idli with idli rava -idli mold Idli with idli rava -idli plate

  • Steam cook in Idli maker or pressure cooker (without weight on it) for ten minutes. Check the doneness by inserting a knife or toothpick.

Idli with idli rava -steamed idlis Idli with idli rava -idlis

  • Remove the idlis using wet spoons.
  • Serve piping hot idlis with sambar and chutney.

You may like these yummy side dishes for idly and dosa.

Instant pasiparupu sambar

Tomato Kurma

Veg kurma

Mint coriander chutney

Peanut chutney

 

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