Idli Recipe with Idli Rava : Protein Packed Breakfast!

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From all the other South Indian dishes, idli and dosa are the most common South Indian Breakfast we all prefer to make. The Idli Recipe with Idli Rava is one such simple idli with a variation in the idli batter which is a mixture of rice Rava and the Urad dal along with the fenugreek seeds which are useful for the better fermentation. These soft idli’s with the little tweak in the taste are a delicious and healthy meal option for any day. The fluffily and spongy idlis are a completely vegan dish and can be made at home quickly without many efforts if the batter is prepared beforehand. You might feel little hesitant at first to try the different forms of idli, but if you make it once you will love its taste and gradually adapt it.

Idli Recipe with Idli Rava

Author: Vishal Agrawal
Recipe Category: South Indian Dish
Cuisine: Indian

Description: The Idli Recipe with Idli Rava is a simple idli with the mixture of rice rava and the Urad dal along with the fenugreek seeds in its batter.

Idli Recipe with Idli Rava

Ingredients for Idli Recipe with Idli Rava:

Idli Rava/ Rice Rava/ Cream Of Rice – 2½ cup
Skinless Split Black Lentils ( Dhuli Urad Dal) – ½ cup
Fenugreek Seeds (Methi) – 1 tsp.
Salt to Taste
Oil for Greasing (use saffola oil)
Water for Soaking

Note: You also use ¼ cup of flattened rice for the Idli made of Idli Rava. If you are using the Poha, then you can use either thick or thin Poha. You can make Poha Upma from Poha which is again healthy and tummy filling South Indian breakfast.

It is not compulsory to use the fenugreek seeds, you can skip if they are not available.

A Method for Idli Recipe with Idli Rava:

Pre-Preparation:

Wash rice rava properly under the tap of fresh water. Rinse nearly 3 to 4 times and soak them in clean water for approximately 4 hours.
Now, take another bowl and separately soak Dal. Along it with the lentils, you can soak fenugreek seeds together in the same bowl.
Keep them soaked for 3-4 hours. Also, soak fenugreek seeds also along with rice and lentils. After 4 hours, the volume of the Dal would have raised.
Now drain the excess water from the Dal and keep the bowl aside. Keep little water for the further grinding.
Also, drain the water of the idli rava and completely discard it.

Note: If you are using Poha (flattened rice), then soak along with the Dal in the same bowl. You have to properly rinse the rice rava to make your idli white in colour.

Preparation:

Take a mixture grinder, transfer the rice rava, urad dal, this steamed idli and fenugreek seeds in it. Pour in little water to make the grinder wet.
Now grind the mixture. The mixture has to be slightly coarse and of dropping consistency.
Continually keep sprinkling water while grinding.
Also, add strained water from the Ural Dal in the mixture and grind.
Season the mixture with salt.
Mix the batter thoroughly in a circular motion.
After grinding the mixture, the final mixture has to be smooth.
Take out the mixture into the pan and cover it tightly with a lid.
Keep the batter in a warm place for up to 10-12 hours for fermentation.
After 12 hours the batter will rise properly and it would be ready to make idli.
With this risen batter, you can now start preparing your idli.
Take an idli mould. Grease its surface evenly with oil.
Keep a skillet or a steamer with water on the stove over a medium flame.
With the spoon, gently stir the batter. Check for the taste, you can sprinkle salt if required and give a stir again.
Pour a spoonful of idli batter one by one in all the mold.
When the water boils in the skillet, you can place the mould in the stand/
Cover the pan of the skillet and let the idli get steamed. It would approximately take 10 minutes to perfectly steam the idli.
After some time, check with toothpick whether the idli’s are cooked or not.
If idli is still raw, allow them to steam for some more time.
Remove the mold out of the steamer.
Let the idli’s cool and now stamp the idli’s out of the mould.

And the steamed hot Idli from rice rava is ready to eat!

Note: If you find the consistency of batter too thick, then pour in some water. You can use the brush to apply oil on the idli molds. Always use the utensil of stainless steel for the fermentation of the batter. If you transfer the batter in the air-tight jars, then it may not ferment well.

You have to cautious about your batter remaining cool when it’s grinding. The warmer the batter, the harder will be your idli. So if you want, you can use the ice water as well.

But if your idli batter becomes too thin almost liquid, then it is advisable that you add some idli rava to make it thick. The liquid batter does ferment but it’s better to have thick batter for the best results. If your batter does not ferment well, then avoid keeping it in the microwave. Instead, you can mix ¼ tsp. of yeast in the batter for the instant results.

You can also use the pressure cooker to steam the idli, and in that case, you must not keep the whistle on the lid. Also, it is not recommended to use the blender for the grinding of the idli batter.

Additional Information:

Calories: 49 calories
Total Time: PT15M
Serves: 4
Date Published: 2016-12-27

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Traditionally, these plain idli’s are prepared from the Parboiled rice, but we have used here the cream of rice to make these fluffy idlis. There is no extra spice powder used in the batter but if you want, you add single slit of green chili for the zest of spiciness. They are soft idli are to light for the stomach and yet fill the tummy if paired with vegetable stew, popularly known as Sambar. The round shape of idli makes it similar to the cake which is prepared from rice rava and lentils. The addition of Poha makes the idli soft and use of rava gives it a grained and rough texture. Check the batter, and season it with salt preferable to your palates. Experiment with the plain idli and treat your taste buds.

Introduce yourself to the flavors of restaurant style south Indian idli made from idli rava with our simple steps and detailed instructions. The preparation for this type of idli is no different than the way you make plain steamed idli at home. The steps to follow are nearly similar with the only difference of the ingredients used in the batter. It needs just three basic ingredients with salt and water. You can have the texture of idli coarsely ground or smooth as per your choice. You can soak the rice rava and Urad dal, then grind them to the fine mixture you can partially grind to the mixture coarsely grounded. Any of the ways you prefer, you may feel the slight change in texture but no change in the taste of the idlis.

Though simple, it can be tricky to make these idli’s at home, but you would be comfortable if you go step by step. The key for making the perfectly soft, fluffy and white colored idli to let the batter ferment properly. Also, the point to the note is the use of water and all the ingredients must be soaked overnight properly in the fresh water. Once soaked, you have grind them to make the mixture which has a smooth texture and a proper consistency. Mix these to form one batter, pour in the mold of idli to give the round shape and let them steam for some time. The color and texture of the idli are highly reliable on the quality of ingredients used.

You can use this batter for masala dosa, Uttapa and other South Indian dishes which can be made from the rice rava. The soft, spongy and smooth idli’s can be made in various manners such as plain idli, masala idli, fried idli, Ragi idli, oats idli, Poha idli, instant rava idli and much such more. They are good for health as they packed with proteins and have an immense nutrient quotient. You can have as many as idli as you like without any restrictions. Also, the fermented batter makes them easily digestible and their chewable texture makes it idle for small kids or old aged people.

Remarks:

The preparation time for this idli recipe with idli rava is 14-15 hours, whereas the cooking time is 10-15 minutes.
The mentioned proportion of ingredients for this recipe serves 4 people.
If the batter does not ferment properly then the idli will become hard to avoid that add baking soda to the batter.
If normal rice is used, add baking soda to the batter.
If the ready-made batter is used again add baking soda to it.
The ratio of rice and dal can be varied a little.
If the batter is more and leftover it can be stored in a refrigerator for up to 5 to 6 days.
Always keep the batter in the warm place for it to be fermented perfectly.
It is essential to grind the mixture of Urad Dal properly.
For your idli to be soft, fluffy and spongy you to be careful about the water proportion. The less the water, the less spongy your idli will be. They would be dense in nature. So, always balance the gauge of water in the batter based on the quality of the Idli Rava and Urad Dal.

Garnish

You can have this idli made from idli rava with the mild flavored coconut chutney or with any of your favourite chutney. Drizzle some oil over the idli in the plate and serve it along with the spicy south Indian Sambar.

Garnish it with:

Coriander Leaves
Chaat Masala Powder

Quick Tip

You can have these steamed idli with hot masala chai or a warm cup of coffee.
The idli tastes awesome when dipped in tomato ketchup.
You can prepare crisp tempering of Urad dal and mustard seeds in cracking coconut oil to embellish the taste and texture of idli.

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