Soft Idli with Idli Rava (Quick & Easy Method)
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.
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.