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.
You can make idlis with rice or idli rava. Idli 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 sambhar.
Health Benefits of Idlis
- Rich in Protein: The urad dal provides a good amount of protein, making idlis a great option for vegetarians.
- Low in Calories: Since they’re steamed, idlis are naturally low in calories and fats, making them ideal for a light meal.
- Easy to Digest: The fermentation process makes idlis gut-friendly and easier to digest, contributing to a healthy digestive system.
- High in Iron and Calcium: Urad dal is a good source of iron and calcium, essential for maintaining healthy bones and overall wellness.
Idli Recipe With Idli Rava For Breakfast:
Fluffy, soft, and feather-light, Idli made with Idli Rava is a traditional South Indian delicacy that has won hearts worldwide. Known for its simplicity, this humble dish is steamed to perfection, making it a wholesome breakfast or snack that’s gentle on the stomach yet deeply satisfying. Not only is Idli easy to make, but it’s also versatile enough to pair with a variety of sides, from spicy chutneys to savory sambars.
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, one makes idli 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 for breakfast.
How to make idlis:
- For this South Indian idli recipe with idli rava, firstly wash and soak urad dal and idli rava in separate containers for about 4-6 hours.
- Then drain water from whole white urad dal.
- Next, 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.
- Blend it for a couple of seconds till it is well combined 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.
- Then, 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. Stir the batter gently with a ladle.
- Next, grease idli plates with ghee and fill each idli mould with fermented idli batter.
- Then, 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 10-15 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. Then, gently remove idlis from idli moulds.
- Finally, serve soft and fluffy Idlis for breakfast with coconut chutney or sambhar.
If you are looking for more idli recipes, do try Instant suji idli.
Idli Serving Suggestions
- Classic Chutneys: Serve idlis with coconut chutney, tomato chutney, or peanut chutney.
- Spicy Sambar: A steaming bowl of sambar adds an extra layer of flavor and warmth.
- Medu Vada: Pair with crispy medu vadas to create a South Indian breakfast platter.
- Gunpowder and Ghee: For a quick, no-fuss side, sprinkle idlis with gunpowder (podi) and drizzle with ghee.
Idli Variations
- Vegetable Idlis: Add finely chopped vegetables like carrots, peas, or capsicum to the batter for a nutritious twist.
- Ragi Idlis: Mix in a portion of ragi (finger millet) flour to make healthy, calcium-rich ragi idlis.
- Stuffed Idlis: Place a small spoon of spiced potato or chutney filling in the center of each idli for a fun surprise.
- Masala Idlis: Toss leftover idlis with a tadka (tempering) of mustard seeds, curry leaves, and spices for a flavorful evening snack.
Tips for Perfect Idli Recipe With Idli Rava
- Consistency Matters: Keep the batter thick but pourable. A runny batter will make idlis sticky and dense.
- Right Fermentation Time: Fermentation time may vary based on your region’s climate. In colder weather, ferment in a warm place or an oven with the light on.
- Quality Ingredients: Use fresh Urad Dal and high-quality Idli Rava for best results.
- Don’t Overmix: When pouring the batter into molds, avoid over-mixing to retain its airy texture.
South Indian Idly Recipe With Idly Rava:
Idli Recipe With Idli Rava
Steaming hot idlis with a bowl of delicious sambar and a cup of filter coffee...aah, nothing can come close to this traditional South Indian gastronomical delight. To make idlis at home, just follow this idli recipe with idli rava.Mastering the art of making Idli with Idli Rava not only brings authentic South Indian flavors to your table but also fills your kitchen with the warmth of a comforting meal. With its health benefits and versatile serving options, Idli is a dish that will leave you coming back for more. Try out these variations, follow the tips, and enjoy a perfect batch of soft, fluffy idlis every time!
Servings: 6
Calories: 351kcal
Instructions
- To make this idli recipe with idli rava, wash and soak urad dal and idli rava in separate containers for about 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. Blend for a couple of seconds till the idli 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. Mix the batter gently with a ladle.
- 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 10-15 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 sambhar, coconut chutney or idli podi mixed with a little hot ghee.
Notes
*Foe a variation to this Idli recipe with idli rava recipe, 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.
