Today I am sharing with you how to make soft idlis with idli rava or rice rava (both are the same) in a mixer grinder . You cannot compare this with the traditional idlis but when you are short of time or lazy to use the wet grinder, you can make this idli using idli rava as it is very easy and takes less time than the traditional idlis.
If you love idlis, you can check more idli recipes
More Idli Recipes
Watch the video of Making Idli with Idli Rava
How to make Soft Idlis using Idli Rava
Ingredients needed
Whole Urad dal – 1/2 cup
Fenugreek seeds – 1 tsp
Idli Rava -1 1/2 cup
Salt needed
Preparation
Soak 1/2 cup of whole urad dal and a tsp of fenugreek seeds for a total of 5-6 hours. After 4 hours of soaking, refrigerate it for 1 or 2 hours.
Soak 1 1/2 cups of idli rava (also known as rice rava) in water for 2 hours.
Method
After 5-6 hours
Grind the urad dal with needed chilled water. Add water gradually and grind it to a fluffy batter. Do not operate the mixie at a stretch. This is to prevent the mixie from getting heated up. Use the whipper button in the end for few seconds to get fluffy batter.
After grinding the urad dal, transfer it into a bowl. Squeeze out the water from the idli rava and add to the urad dal batter.
Add needed salt (approximately 1 1/2 tsp rock salt -in the video it is mentioned as tbsp by mistake) and mix both the batter well.
The consistency of the batter should neither be thick nor thin, so add needed water to get the right idli batter consistency.
Note – If the batter is too thick, the idlis will be rock hard. If the batter is watery, you will end up with thin flat idlis. So the consistency of the batter is important.
Mix the batter well with your hands to incorporated air in the batter. This will also aid in fermentation.
Leave it to ferment overnight or for 6-7 hours.
Note -Fermentation time will differ according to the climatic conditions. If the weather is hot, it will take less time to ferment. If the weather is cold, it will take longer than 7 hours to ferment.
Only if the batter is well fermented, you will get soft idlis.
Steaming idlis
Bring water to boil in an idli steamer. Grease the idli mould with oil and pour a ladle of the fermented batter in each of the cavities.
Steam cook for 15 minutes or until done. Wet your fingers and touch the idlis, if it sticks, cook for few more minutes. You can also check by inserting a toothpick in the center of the idli. If the toothpick comes out clean, the idli is cooked well.
Once cooked, turn off the heat and remove the idli mould. Wait for 5 minutes and then remove the idlis. Dip a spoon in water and remove the idlis, this will prevent the idlis from sticking to the mould.
Enjoy it with Chutney or Sambar of your choice.
Storage – The batter can be stored for a week in the refrigerator. You can also make dosas with it.
Recipe Card for Idli with Idli Rava
How to make soft idlis with idli rava or rice rava (both are the same) in a mixer grinder . You cannot compare this with the traditional idlis but when you are short of time or lazy to use the wet grinder, you can make this idli using idli rava as it is very easy and takes less time than the traditional idlis.
- 1/2 cup Whole Urad dal
- 1 1/2 cup Idli Rava
- 1 tsp Fenugreek seeds
- Salt as needed
-
Soak 1/2 cup urad dal and a tsp of fenugreek seeds for a total of 5-6 hours. After 4 hours of soaking, refrigerate it for an hour.
-
Soak 1 1/2 cups of idli rava (also known as rice rava) in water for 2 hours.
-
Grind the urad dal with needed chilled water. Add water gradually and grind it to a fluffy batter. Do not operate the mixie at a stretch. This is to prevent the mixie from getting heated up. Use the whipper button in the end for few seconds to get fluffy batter.
-
After grinding the urad dal, transfer it into a bowl. Squeeze out the water from the idli rava and add to the urad dal batter.
-
Add salt and mix both the batter well.
-
The consistency of the batter should neither be thick nor thin, so add needed water to get the right idli batter consistency.
-
Mix the batter well with your hands to incorporated air in the batter. This will also aid in fermentation.
-
Leave it to ferment overnight or for 6-7 hours.
-
Note -Fermentation time will differ according to the climatic conditions. If the weather is hot, it will take less time to ferment. If the weather is cold, it will take longer than 7 hours to ferment. Only if the batter is well fermented, you will get soft idlis.
-
Bring water to boil in an idli steamer. Grease the idli mould with oil and pour a ladle of the fermented batter in each of the cavities.
-
Steam cook for 15 minutes or until done. Wet your fingers and touch the idlis, if it sticks, cook for few more minutes. You can also check by inserting a toothpick in the center of the idli. If the toothpick comes out clean, the idli is cooked well.
-
Once cooked, turn off the heat and remove the idli mould. Wait for 5 minutes and then remove the idlis. Dip a spoon in water and remove the idlis, this will prevent the idlis from sticking to the mould.
-
Enjoy it with chutney or sambar of your choice.
-
Storage - The batter can be stored for a week in the refrigerator. You can also make dosas with it.
Note - If the batter is too thick, the idlis will be rock hard. If the batter is watery, you will end up with thin flat idlis. So the batter consistency is important.
I followed your recipe to the letter. But my batter seems to have over fermented and was threatening to overflow from the container. Your idlis look very soft and firm but mine turned out to be too spongy. How do I prevent this from happening again?
If your idli is flat, then reason might be, you would have added too much water. You should keep batter in a big container so that it will not overflow.
Okay I will try it out as you say. Let’s see how this turns out.
I followed your recipe but the idli came out hard. Don’t know what went wrong. I have been making idli by soaking long grain rice, comes out much more better.