Idli Recipe with Idli Rava or cream of rice is a South Indian delicacy. Idlis are soft and spongy steamed cakes made with a batter of fermented de-husked black lentils and rice.
Idlis can be made with rice or idli rava. Idli rava or rice rava is coarsely ground boiled rice. It’s easier to make soft idlis with idli rava as it saves you the bother of grinding rice for the batter.
Idli is one of the healthiest breakfast dishes – it is low-fat since it is steamed, it is light and easily digestible, filling and wholesome. So start your day with a nutritious morning meal – a plate of white fluffy idlis served with piping hot vegetable sambar.
Idli Recipe With Idli Rava For Breakfast:
Idli is a traditional tiffin item in South Indian cuisine. Steamed idlis are highly nutritious; they are an excellent source of carbohydrates and protein. Usually idli is made using parboiled rice and whole white urad dal. Here the idli batter is made with idli rava and whole urad dal. So have a go at this ideal South Indian idli recipe with idli rava for breakfast.
For the idli recipe with idli rava, wash the whole urad dal well and soak in a lot of water for 4-6 hours.
Wash the idli rava 4-5 times till the water runs clean. Soak the cleaned idli rava in sufficient water for 4-6 hours.
Drain water from soaked urad dal and add the urad dal to a mixie jar and grind to a fine paste using a little water in between.
Drain the water from idli rawa; squeeze out any excess water from it with your hands. Add the idli rava to the urad dal batter.
Grind for a couple of seconds till the rice rava folds well into the urad dal batter.
Pour the ground idli batter into a large vessel and add salt. Mix the batter well with your hand. The batter should be smooth and fluffy.
Cover and leave to ferment for 8-12 hours or overnight in a warm place.The fermented idli batter would have increased in volume. It will have air bubbles and feel light.
Bring water to a boil in the pressure cooker over medium-high heat.
Grease idli plates with ghee and pour a ladleful of batter in the moulds.
Place the idli stand in the cooker with the idli plates above the level of boiling water. Cover with the lid and steam for 15-20 minutes without the weight valve over a medium-high flame. Leave to rest for 5-10 minutes.
Open the lid and remove the idli stand from the cooker. Allow to cool for 1-2 minutes.
Demould fresh, spongy idlis and place them in a serving bowl.
Serve hot and fresh Idlis with steaming hot sambar, coconut chutney or idli podi mixed with a little hot ghee.
South Indian Idli Recipe With Idli Rava:
- Whole white urad dal – 1 cup
- Idli Rava – 3 cups
- Ghee – 1 tbsp for greasing plates
- Salt to taste
For this South Indian idli recipe with idli rava, wash and soak urad dal and idli rava in separate containers for about 4-6 hours.
Drain water from whole white urad dal. Put the urad dal in a mixie jar and grind it with a little water to a smooth fluffy consistency. Do not grind continuously as the batter will heat up and will not ferment well.
Squeeze out all the water from the rice rava and add it to the batter. Grind it for a couple of seconds till it is well blended with the urad dal batter. You can also add the soaked and drained idli rava to the urad dal batter without grinding but the idli texture will be different – a lot grainier and not smooth.
Pour the prepared idli batter into a large container as the batter will rise during fermentation. Add salt and mix the batter well with your hand. Check the consistency of the batter - if it is too thick, add a little water and mix well.
Cover with a lid and leave to ferment for 8-12 hours or overnight.
The next morning the idli batter would have increased in volume.
Grease idli plates with ghee and fill each idli mould with fermented idli batter.
Heat water in the cooker and place the idli stand in it, with the plates over the water level. Cover with a lid and steam for 15-20 minutes, without the weight valve.
Allow to cool for 5-10 minutes before opening the cooker.
Remove the idli stand and set aside for 1-2 minutes. Gently remove idlis from idli moulds.
Serve soft and fluffy Idlis for breakfast with coconut chutney or sambar.
*You can add 1/2 tsp of fenugreek seeds to the dal while soaking it. Or, you can soak ½ cup poha separately for 2 hours and grind it along with the dal
*To check if idlis are done, insert a tooth pick or knife and see if it comes out clean. If it feels sticky, steam the idlis for a couple of minutes more. Take care not to over-cook, as idlis will turn out dry.
*Use cold water for grinding the dal because if the batter warms up, it will not ferment properly.
*The batter will keep for 1-2 days in the fridge.