Quick & Soft: Idli with Idli Rava

Idlis are a breakfast favorite in many Indian homes, and they are soft, fluffy, and light. And when you're short on time or don't want to grind rice, Idli Rava makes the process much easier.

In this Idli recipe, we pair urad dal with idli rava (cream of rice) to make delicious idlis without compromising on taste or texture. This is my go-to method when I want quick, reliable results. The idlis turn out just as soft, and the preparation is much faster, making them perfect for busy mornings.

If you're looking for a wholesome variation, be sure to check out my naturally gluten-free Millet Idli recipe as well.

Why You'll Love This Idli with Idli Rava

• Faster Prep: No rice grinding is needed; soak and grind the dal.
• Soft and Fluffy: The texture is very close to traditional rice idlis.
• Light on the Stomach: These idlis are gentle, light, and easy to digest.
• Easy to Find: Idli rava is available in most Indian stores and online.
• Customizable: You can even try millet rava as a substitute to make millet idlis without grinding grains.

Tips and Variations

Over the years, I've made this recipe many times. Here are a few simple tips that always help:

• Use good quality idli rava for soft, fluffy results.
• Soak or not soak: Soaking the rava makes idlis slightly softer, but both methods work.
• Batter texture: The batter should be thick, like cake batter, and not runny.
• Fermentation is key: Keep the batter in a warm spot and allow it to rise well.
• Optional boost: Add a pinch of baking soda before steaming if fermentation isn't perfect, though I rarely find it necessary.
• Make it millet-based: If you find millet rava, use it the same way to make easy Millet Idlis without grinding whole grains.

Serving Suggestions

Serve these idlis with:

• Sambar – a hearty lentil and vegetable stew
• Coconut Chutney – cooling and classic
• Tomato Chutney – tangy and bold
• Podi with Sesame Oil – a dry spice mix for added flavor

Idlis with idli rava is a shortcut I often rely on, and it's quick, consistent, and still comforting. Please let me know in the comments if you try this method and how you prefer to serve your idlis! And be sure to check out my other Indian breakfast recipes to create other delicious breakfast recipes at home.

Soft Idli with Idli Rava (Quick & Easy Method)

Sravanthi Chanda

This quick and easy idli recipe uses idli rava for soft, fluffy results without grinding rice. Perfect for busy mornings or beginners learning homemade idlis.

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Prep Time 12 hours hrs

Cook Time 15 hours hrs

Course Breakfast

Cuisine Indian

Servings 8

Ingredients

  

• 1 cup urad dal split black lentils
• 2 cups idli rava cream of rice
• 1 teaspoon salt
• Water for soaking, grinding, and mixing the batter

Instructions

 

• Soak the Urad Dal: Soak urad dal in plenty of water for 4–6 hours (or overnight). Soaking helps with grinding and fermentation.
• Grind the Urad Dal: Drain and grind the dal until smooth and fluffy. Use just enough water to keep the batter thick but pourable.
• Prep the Idli Rava: You can soak the rava in water for 15–20 minutes, then squeeze out the excess water or mix it directly without soaking. Both methods work well.
• Mix the Batter: Combine the dal batter and rava in a large bowl. Mix well to distribute the rava evenly.
• Add Salt: Stir in salt and mix gently.
• Ferment the Batter: Cover and let the batter ferment for 8 hours or overnight in a warm place. The batter should rise and feel airy.
• Prepare to Steam: Lightly grease the idli molds. Stir the fermented batter gently (don't overmix), then pour it into each mold.
• Steam the Idlis: Steam for 10–12 minutes over medium heat. Check for doneness with a toothpick; it should come out clean.
• Serve Hot: Let the idlis cool slightly before removing them from the molds. Serve warm with chutney and sambar.

Notes

• Use good quality idli rava for a soft texture.
• Soaking rava before mixing gives slightly softer idlis.
• The batter should be thick and well-fermented.
• Add baking soda only if needed — good fermentation is enough.
• Millet rava can be used the same way for gluten-free idlis.