Idli With Idli Rava or Andhra Style Idli is made with Rice Rava or Cream of Rava along and Urad dal that gives you soft fluffy Idlis.
These Idlis are made with Rice Rava, which is also called as cream of rice.
These Idlis are popular in Andhra and are different from the idlis we make in Tamil Nadu. These traditional Tamil Nadu Idlis are prepared with smooth batter, whereas these Idli Rava Idlis are with rice fine grain rava.
Hubby Dear loves these Idlis and finally we found a place that sells this Rice Rava. Previously I used to get it from Andhra. Ever since we started getting locally, we have fixed it for Friday Breakfast.
I have a huge collection of Idli Varieties in this site and another collection of Idli version in SYL.
We have been making these Idlis with Idli Rava for so many years and I am happy to finally share our favorite Idli recipes for this A to Z Indian Steamed Dishes.
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Ingredients
This is Idli recipe uses just two main ingredients along with salt and baking soda. Preparation hardly takes time. The only consuming time is for the soaking and fermentation.
Idli Rava - This is Cream of Rice or rice Rava. The grits should be quite small and there is no need to grind it for long.
Urad Dal - As with regular idlis, we use Urad Dal, the skinned black gram lentils in this recipe. We will have to use very little water to grind to a smooth fluffy batter.
Baking soda and Salt are the other two ingredients used.
See recipe card for quantities.
Instructions
Preparing the ingredients ahead makes it easy to grind this batter. Though the recipe calls for just few ingredients, the process is lengthy, so we just have to remember to plan well in advance.
Wash and soak Urad dal in a vessel with more than twice its amount.
Wash Idli Rava in water in a separate vessel. Let dal and rice soak for at least 6 hours.
When ready to grind, drain the water from the urad dal and using very little water, grind to a smooth fluffy paste. I must have used about 1/4 cup of water.
Once it is fluffy, and smooth, add the drain the water from the rice rava and add to the mixer. Pulse it at least a couple of times to make a smooth paste.
Remove the batter to a vessel. Add salt and mix well. Cover with a lid
Store the batter in a wide vessel and keep it for at least 8 hours or overnight for fermentation
Next morning, when the batter is ready, and add baking soda and mix well.
Grease the idli molds with oil and fill the molds to 3/4 of the indents.
Fill the steamer with water and bring to a boil.
Once you fill all the plates, keep it inside the steamer and cover with lid.
Steam for 15 minutes.
Once its done, let it cool for few minutes.
Remove and serve with side dish of your choice!
Substitutions & Variations
This is a 2 ingredient recipe that surely turns out soft and fluffy. However, if you want, you can add 1/2 up Poha as well during grinding.
We can think of making this spicier or add vegetables as well to make Vegetable Idli.
Dibba Rotti comes out well with this batter, so you can surely try that. You can make thick dosas with this batter.
Equipment
This is an easy Idli recipe done in Mixer and you don't require a grinder for making the batter.
Idli Steamer or even Thattai Idli or Dhokla Steamer can also be used to make these Idlis.
Storage
The batter stays good for two days when refrigerated. You can make idlis and store as well. Or you can freeze the idlis for a month.
When you are serving, bring to room temperature and microwave for a minute. Or you can steam these for 5 minutes as well.
Recipe
Idli | How To Make Andhra Style Idli With Idli Rava
Ingredients
- 1.5 cup Idli Rava
- 1/2 cup Urad Dal
- 1/4 Baking Soda
- 3/4 tsp Salt
Instructions
- Wash and soak Urad dal in a vessel with more than twice its amount.
- Wash Idli Rava in water in a separate vessel.
- Let it soak for at least 6 hours.
- When ready to grind, drain the water from the urad dal and using very little water, grind to a smooth fluffy paste.
- I must have used about 1/4 cup of water.
- Once it is fluffy and smooth, add the drain water from the rice Rava and add to the mixer.
- Pulse it at least a couple of times to make a smooth paste.
- Remove the batter to a vessel.
- Add salt and mix well. Cover with a lid
- Store the batter in a wide vessel and keep it for at least 8 hours or overnight for fermentation
- Next morning, when the batter is ready, add baking soda and mix well.
- Grease the idli molds with oil and fill the molds to 3/4 of the indents.
- Fill the steamer with water and bring to a boil.
- Once you fill all the plates, keep them inside the steamer and cover them with a lid.
- Steam for 15 minutes.
- Once it's done, let it cool for a few minutes.
- Remove and serve with a side dish of your choice!
Nutrition
sushma pinjala says
This is exactly how I make idly, only thing is I dont add baking soda, instead soak some fenugreek seeds and grind along with dal. Your idly's look soo good with that chutney and podi.
Usha says
My mom also makes it with rava minus baking soda... I too use to make this way. But started liking the Tamil Nadu version as I can use the same batter for both dosa and idli. For a change I made it rava this time and add soda as well. Idli came out soft and fluffy.
Sharmila Kingsly says
Idlis are so soft and good! Like to pair them with some good sambar, chutney, and vadai !
Rafeeda - The Big Sweet Tooth says
I love how soft and fluffy the idli looks... I have been wanting to trying different versions of the idli and this one seems like one to try...