Idli Using Idli Rava | Idli, dosa batter with Idli rava

idli rava idli

In this post, lets see how to make soft idli and crispy dosa batter using idli rava in mixie with step by step pictures and video. I must thank my neigbour for introducing idli rava to me. I din’t know that there is something called idli rava until she told me. She used to tell me to try idli, dosa using idli rava but I was hesitant because idli is our staple food. I dint want to take risk using idli rava. Then she gave me some to taste and after that I started making it in my kitchen. Now I am very much comfortable with this idli rava idli. Not only soft idli, we can make crispy dosas too. U could have tasted this type of idli in Karnataka hotels/ restaurant. But in this method, idli wont be crumbly or coarse like in hotel. 
First thing I liked in this method is very less soaking time , just 45 mins is sufficient. It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 – 15 hrs of fermentation time depending on the weather in your place. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is I grind the batter in mixie ( NO grinder cleaning). I have shared a Full video recipe on how to make these idlis. Please have a look.
People usually don’t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli. So I grind the idli rava along with urad dal batter at the end till it becomes slightly coarse. Even then I felt the idli was slightly sticky while eating. I changed the ratio of dal & idli rava, I soaked it together and grind in mixie adding ice cold water. Now Iam getting the best idli out of it. I am very happy with the result. 
Earlier my husband used to scold me whenever I prepare idli with idli rava. Nowadays he couldn’t find any difference in the texture and he is eating silently. There is no much difference in the cost of idli rava & idly rice. Friends, try this idli for a change and you’ll start making it often like me.. Lets see how to make soft idli and crispy dosa using Idli Rava.
 Idli using Idli Rava – Video Recipe !
idli rava images

Idli using Idli Rava

Idli using Idli Rava How to make Idli using Idli rava easily at home. Not just soft idli, you can make crispy dosa too. 

Cuisine: Indian
Category: Breakfast recipes
Serves: –
Prep time: 15Min+8Hrs
Cook time: 10 Minutes
Total time: 8hrs25Min
INGREDIENTS
1 cup – 250ml
  • Idli rava – 2 cups
  • White round urad dal – 1/2 cup ( If you follow the video recipe, please use 1/3 cup)
  • Water – 1-1.25 cups ( Use Ice cold water)
  • Salt – As needed
METHOD

  • Wash and soak the Idli rava and urad dal together in a bowl for 45 minutes. Drain the soaked water completely before grinding. ( In the video I have mentioned to soak them & grind separately. Add 1/3 cup of urad dal in that case. This method needs less urad dal. )
  • Grind half of its amount in mixie adding 1/2 cup of ice cold water & the required salt for 3-5 minutes.After 2 mins , open the lid , wipe the sides & grind again. Add little more water if its necessary.

idli rava idli step1

  • Again grind the remaining mixture adding 1/2 cup of water. ( Note : Batter will be slightly coarse even if you grind for long time , no need to worry)  Mix both the batter using your hand. (Mixing by hand helps for fermentation). Keep the bowl closed & allow the batter to ferment for 8- 15 hrs based on the weather in your place.
idli rava idli step2
  • The next morning, batter would have raised well . Mix it well before making idlies. Pour the batter in idli plate , steam it for 6-8 mins & enjoy with ur favourite chutney !!
idli using idli rava step 3
Enjoy !


Note
  • The maximum amount of water it consumes while grinding is 1.25 –1.5 cups. Adjust as per your mixer. I used ice cold water to avoid the mixer getting heated. Plain water can also be used.
  • Fermentation is very important to get soft, non-sticky idlies.
  • People suggest idli rava & dal ratio as 3:1. But 4:1 is enough for soft idlies.
  • If you want,  you can add a tsp of soaked fenugreek seeds too to make it healthy.
  • U can also make crispy dosa using the same batter.

Enjoy this easy Idli recipe for your breakfast !
idli with idli rava


Here is a picture of Crispy dosa made using the same batter.

dosa using idli rava

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65 thoughts on “Idli Using Idli Rava | Idli, dosa batter with Idli rava”

  5. Raks

    I am drooling, idli with vada sambar and chutny? Lucky sendhil 😉 Will try some time this way. Should be handy in emergencies.

    Reply
  7. Mahi

    Have heard about idli-rava idlies, but never tried my hands on it. Thanks for the clear post Chitra! Both idli and dosa looks scrumptious!

    Reply
  9. Ushnish Ghosh

    Dear Chitra
    How are you?
    i like the detailed description , method and dos and donts from your experince. I dont make idli at home ( Only dosa or Vada ha ha ) . WHat is this idli rava ? I have heard this often. How is it different from rava( suji) ? Is it a wheat product Like Caus Caus ?
    have a nice week

    Reply
  10. Meenu

    i too have heard abt idly rava.But i have not tried it. step by step pics are very nice. First picture makes me feels to grab the plate & eat it

    Reply
  13. Chitra

    Thanks all for the sweet comments 🙂 @ Ushnish gosh , Thanks..idli rava is different from sooji or upma rava. Its a rava made from raw / boiled rice ie ,rice in ground form.U can call this as cream of rice too.Its available in all big stores..There are no specific brands.. I used priya, baghyalakshmi & everything works fine Please check in ur place about its availabilty.

    Reply
  15. Prathima Rao

    Soft, pillowy dlis..I know what u mean ..I hate that coarse idli rawa dlis too…They turn out hard & crumbly..So mom now grinds the rawa too..:) But adding cold water is a fabulous tip..Will try it today.. 🙂
    Prathima Rao
    Prats Corner

    Reply
  16. Priya Suresh

    Soft and super spongy idlies,loving that crispy dosa too..Havent tried making idli with idli rava,time to give a try.

    Reply
  32. Manasi

    Hi Chitra, I see a lot of people here who do not like to use idli rava or are apprehensive about it. In mu home, we have always used idli rava! My mom was a working woman and had little time (Bombay traffic and trains!!) so she always made use of this idli rava and the idli was always soft and spongy and tasty.

    I prefer idli rava too, it is less grinding, therefore time saving and results are always good 😉

    Reply
  35. Anonymous

    Hi Chitra..first of all thank you so much for the recipe…I had idli rava with me but dint hv th correct measurement for this recipe..I tried yours and it turned out nice…

    Reply
  36. Nita

    Hi Chitra, you are a legend. Last week I tried this and true to your words, idlies were super soft and dosas were crispier with brownish tint. My hubby n kid loved them. Super simple, time saving, no grinder cleaning recipe. Kudos. U rock

    Reply
  38. Rewd

    Hi…..I tried this recipe, came out very soft…..thank u 🙂 new to your blog….awesome collection….

    Reply
    1. Chitra

      Yes u can make dosa Immediately but add little water and mix the batter really well before making dosa 🙂

      Reply
  41. Radium

    Dosas have always been a tension as i always had to fight the tawa to remove the dosa… But tried the above method… and my dosas came out v well and were super crisp.Thanks!

    Reply
    1. Chitra

      No need to add soda. If water quantity is more, idli will become flat. U can make dosa with the batter. Next time grind with less water.

      Reply
  44. harini

    Hi Chitra,I tried this recipe.ulundu smell was dominant.but the Idlies were soft and not brittle.what could be the reason?I bought idli rava from big basket and used udhayam ulundu.followed Ur proportions only.

    Reply
    1. Chitra

      Hi Harini, did you soak both rava & dal together or ground separately. Please tell me. I can help you based on that 🙂

      Reply
    3. Chitra

      Ok, you must have used 2 cups idli rava and 1/2 cup urad dal. Urad dal smell is dominant if the batter is not fermented properly. This batter takes more time to ferment if the weather is not so hot. If you leave the batter for more time to ferment and make the batter slightly thick, you will get soft n fluffy idlis. Please try this way next time Harini. Do share your feedback too 🙂

      Reply
  45. harini

    Have u got the recipe for Thirupathi laddu?i have asked for the recipe long back .it is now available in Ganga sweets and other stalls as ghee laddu.can u please share the recipe of it.

    Reply
    4. harini

      In Hindu Tamil paper I read in an article that the boondhi for Thirupathi laddu is fried in ghee and they use fresh ghee every batch.hope this tip ll help u in some way.

      Reply
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