Idli using Idli Rava

These idlis turn out to very soft and is quite simple in terms of batter preparation. Idli using idli rava does require fermentation but it is worth the effort. It has practically no oil, it has proteins and carbohydrates. Idli is a wholesome dish, light for digestion and easy on the stomach. Idli rava is something that you can buy in stores and is readily available. Try these soft idli using idli rava for breakfast. Idli Rava or Rice Rava also known as Idli Tari in Kannada, is coarsely ground Par Boiled Rice. The coarsely ground texture resembles Rava. Hence, the name Idli Rava. These Idlis are crumbly in texture & made using Idli Rava. 

Check out some more recipes like

Brown rice Idli

Sweet ragi Malt

Veg Mayo open Sandwich

 

Prep  time	Cooking time
10 mins	20 mins

 

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Idli rava – 3 cups Urad dal – 1 cup Thick poha – 1 cup Sabudana -2 tbsp. Salt and water – as needed

Method

1. In a wide bowl, measure out 3 parts of Idli Rava & soak it in water cover just 1 inch above the surface.In another wide bowl, measure out Urad Dal, Poha & Sabudana & clean in several changes of water until it runs clear of starch. Soak in plenty of water.

2. Soak them for a minimum of 6 hours. I usually soak for 8 hours or overnight.To grind into a batter, drain off water from urad dal-poha mixture, add urad dal-poha mixture to mixer jar or grinder.

3. With fresh water, add ½ cup to start with, adjust as required, and make a thick and smooth batter. Pour this batter into a deep vessel/bowl.Squeeze out all the water from the Idli Rava, handfuls at a time & add it to this ground paste & mix well with your hands.

4. Batter is now ready. Keep aside for 12-15 hours for fermentation. After batter has fermented well, you will notice batter has nice air bubbles and feels light.

5. Pour the idli batter into the idli plates. Fill the Idli Pot with 1/4 cup of water. Place the idli plates inside the steamer &steam for 8 minutes. After 8 minutes, turn off the stove. Let it rest for 4-5 minutes. Unmould with the help of a spoon.

Serving suggestions

Chutney

Sambar

Idli podi

Notes

Soaking and fermentation is very very important.

Use Cold water from the fridge to grind the batter if you are using mixer

Adding Sabudana is completely optional. But it helps in making the Idlis softer, especially if you are using a Mixie to grind the batter.

You may want a grainy Idli texture, but still the Idli Rava should be well incorporated with the Urad Dal mixture, so you need to grind this mixture again.