How to make soft idli using idli rava| Soft idli recipe using idli rava | making soft and tasty idli
By Latha on April 28th, 2016
Soft idli recipe using idli rava is explained here with step by step pictures and a video. I have seen many good posts describing idli recipe. And I think may be by now most them have masterd the art of preparing soft idlis. So this post is for them who are still having trouble in preparing soft idlis using idli rava. More than that I wanted to have this popular breakfast item on my website. You can serve these idlis with coconut chutney or sambar.
Generally in south India the idlis are prepared by grinding whole rice. But now a days especially in Karnataka, people will use rice rava (cream of rice) instead of whole rice. If you use rice rava the idli texture will be little coarse but taste wise not much difference. But idli rava, which is readily available in most of the shops will make your job much simple. In coming days I will post the recipe of idli using whole rice also.
I have seen many people just increasing the urad dal proportion or using baking soda to get soft idlis. But doing so will cause bloating and gas problems. The ideal rice and urad dal proportion should be 4:1. And if the climate is cold or if you are not using wet grinder then you can change it to 3:1. While giving the measurement I have given the range.., which you have to decide based on the climate and the type of grinder used.
I have posted one more soft idli recipe prepared using methi seeds, which is very soft and diabetic friendly recipe. Also I have posted three instant idli recipes like pumpkin sweet idli, apple sweet idli and cucumber idli. So here goes the recipe of soft idli using idli rava.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 30 - 40 idlis
Ingredients: (measuring cup used = 240ml)
- 2 cup idli rava / cream of rice
- 1/2 - 3/4 cup urad dal
- 1/4 - 1/2 tsp fenugreek / methi seeds
- 0 - 1/2 cup Avalakki / beaten rice / poha
- Salt as per your taste
Instructions for making soft idli using idli rava:
- Rinse well and soak urad dal and fenugreek seeds in good drinking water for 4 - 5 hours. Use whole urad dal for better result. Look at the image.
- If you are using beaten rice, rinse and soak it for about 30 minutes. I do not add beaten rice. Use beaten rice if the climate is cold and if you are using mixer grinder.
- After 4 - 5 hours drain the water from dals and keep it aside. Use this drained water for grinding. It helps in better fermentation.
- Now transfer soaked urad dal, fenugreek seeds and beaten rice (if using) in to wet grinder. I do not use beaten rice.
- Meanwhile add warm water to the idli rava or rice rava, drain the water completely and set it aside.
- Grind the dals until fluffy by adding drained water from dals little by little. If using mixer grinder then try to add cold water because while grinding in mixer grinder the batter will become hot. If the batter is hot then it will not get fermented well.
- When the urad dal batter is done, add in rinsed and drained idli rava and grind for 3 more minutes. Add in water if required. Remember the idli batter should be having thick dropping consistency. If you are using mixer grinder then pour the urad dal batter to the vessel, which has rinsed idli rava. And then mix it very well using hands.
- Pour well mixed batter to a large vessel. The batter should be of dropping consistency.
- Close the lid and rest it for 7 - 8 hours for fermentation.
- After fermentation you can see the batter has raised up, indicating good fermentaion. Add in salt and mix well.
- Grease the idli plates with oil or ghee and drop the batter.
- Steam it for 10 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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