Idli With Idli Rava

Idli With Idli Rava
Idli With Idli Rava

Idli With Idli Rava, Sambhar, Chutney

Idli is a very healthy traditional South Indian breakfast. It is now popular everywhere in India and also outside India. Idli is a soft, steamed savory rice cake. It is made by steaming the fermented batter made by grinding soaked rice and split black gram.

The batter can be made using plain rice, idly rice, boiled rice or idli rava. Idli rava is coarsely ground boiled rice. It is also known as the cream of rice.

Idli with idli rava

The idli made with idli rava is little coarse and grainy in texture. The process of grinding the rice is simplified when using idli rava. It can be quickly made when you are short on time. The batter made using whole rice takes time to grind.

I follow the same ratio for making idli with idli rava as with plain rice. It is  3 cups rice: 1 cup urad dal.

Wash and soak urad dal for 4-5 hours. Add 1 tsp of methi seeds to it. It will add flavor and aid in process of fermentation. The water used to soak the idli rava should just cover the surface of rava. Idli rava should be soaked for 4-5 hours.

Do not grind idli rava if you want a grainy textured idli. Just squeeze excess water from rava and add it to the ground smooth urad dal paste. Mix well and let the batter ferment for 6-8 hours.

I like soft but coarse idli, hence I prefer grinding half soaked idli rava. Many people also like to add soaked poha while grinding the batter.

For fermenting batter first mix urad dal paste and idli rava with your hands in circular motion. The heat generated from hands aids the process of fermentation. Cover and keep the batter in a warm place for 6-8 hours or overnight.

During winter keep the batter in an oven with the light on or in the microwave for 8-10 hours or more.

The batter is fermented well and idli comes out soft and coarse.

Use the prepared batter in batches to make the idlis. The remaining batter can be refrigerated for a week. You can also freeze the batter for a month. You can use the same batter to make dosa. Add water to make thin consistency of the batter to prepare dosa.

Serve idlis hot with sambhar and coconut curry leaves chutney.

Idli With Idli Rava
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Idli With Idli Rava

Idli with idli rava is a very soft idli. The idli batter is made by soaking urad dal (split black gram) and idli rava for 4-5 hours, then grind them and put the batter to ferment for 8 hours. Soft Idlis are made from this batter by steaming them in idli molds. Seve the soft idli with sambhar and chutney.
Course Breakfast, Main Dish
Cuisine Indian, south Indian
Prep Time 14 hours
Cook Time 10 minutes
Total Time 14 hours 10 minutes
Servings 40 idlis
Calories 85kcal

Ingredients

  • 3 cup idli rava (coarse boiled rice flour readily available in supermarkets0
  • 1 cup urad dal split black gram
  • 1 tsp fenugreek seeds methi dana
  • oil for greasing the idli stand
  • salt as per taste
  • water for soaking and grinding

Instructions

  • In separate bowls take idli rava and urad dal (split black gram).
    Idli with idli rava
  • Wash the urad dal for 2-3 times in water. Soak the urad dal. Add 1 tsp of fenugreek seeds (methi dana) to it. In another bowl soak idli rava with the water. The water should just soak the idli rava with a thin layer on top. Cover and let them soak for 4-5 hours.
    Idli with idli rava
  • Drain the water from soaked urad dal. In a mixer, jar put the drained urad dal and fenugreek seeds. Churn them together. Add very little water and again blend them till smooth.
    Idli with idli rava
  • Remove the smooth ground urad dal and fenugreek seeds in the big bowl.
    Idli with idli rava
  • With the soaked idli rava, squeeze water from the rava by putting in fist. Make balls and remove half the quantity of squeezed rava in the bowl of ground urad dal.
    Idli with idli rava
  • Grind the remaining half rava with some water to a semi coarse paste.
    Idli with idli rava
  • Add the semi coarse paste to the ground urad dal, squeezed idli rava ball in the bowl.
    Idli with idli rava
  • Mix them together with hands in circular motio till they are blended well. The heat generated with hands aids the fermentation process.
    Idli with idli rava
  • Cover the bowl and keep it in warm place to ferment for 6-8 hours. I usually put it in the microwave or oven. (for microwave, place a glass of water and heat it for 1-2 minutes on high, remove the glass and keep the bowl with batter in the microwave to ferment. for oven, preheat the oven at 100 C and then after sometimes place the bowl with batter to ferment) Doing this way makes sure that the oven or microwave are warm enough to put the batter for fermenting. This helps in the cold winter days. In summer you can simply put the bowl without pre-heating. If you get sunlight in your house, place the covered batter in it for sometime. This will also help for fermentation.
    Idli with idli rava
  • After 6-8 hours the batter is rise and it has got nice fermentation.
    Idli with idli rava
  • Mix well.
    Idli with idli rava
  • Remove in the small bowl the quantity of batter needed to make idli. The rest batter can be used to make dosa or uttapam or freeze it and use for next time. Add salt and around 1/4 th cup of water to the batter to make it thin.
    Idli with idli rava
  • Grease the idli stand with oil.
    Idli with idli rava
  • Pour the batter into the greased stands. Place the idli stand in the vessel filled with water. Cover the vessel with lid so that the steam is not able to escape. Cook the idli for 8-1o minutes.
    Idli with idli rava
  • Remove the idli. let them cool. If you want you can brush idli surface with oil.
    Idli with idli rava
  • Remove idlis with small spoon or knife. similarly make remaining idlis.
    Idli With Idli Rava
  • Serve it hot with sambhar and chutney.
    Idli With Idli Rava, Sambhar, Chutney

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Calcium: 10mg | Iron: 0.7mg

13 thoughts on “Idli With Idli Rava”

    • Hi
      Thank you so much for going through the recipe. I have used the standard measuring cups used to make cake. It should be around 200 g approximately. The ratio of Idli rava to urad dal is 3:1. (i.e. If you take 3 bowl of idli rava then take 1 bowl of urad dal. The bowl size is as per your need).

      Reply
        • Hi Sonia
          Thanks for going through the recipe. Methi aids fermentation process of the batter. Its ok if you do not add methi. You can add 1/2 cup of yogurt to the batter and mix and keep it to ferment or add 1 tsp of baking soda to the batter after grinding and then keep it to ferment. Happy cooking!!

          Reply
  1. 4 stars
    Nice recipe thanks for sharing – just wondering though under step 7 in the photograph – what is the white liquid? Yogurt?

    Reply
    • Hi
      The white liquid is the semi coarse paste made of the soaked idli rava as shown in step 6. (I grind half the quantity of the soaked idli rava and add to the urad dal paste. I squeeze out the water from the remaining idli rava and add to the mixture. This way the idli made from idli rava are both coarse and yet soft in texture. Also the leftover batter can be used to make dosa or uttapam too.)

      Reply

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