idli recipe | idly with idli rava recipe | soft and spongy idli recipe

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idli recipe | idly with idli rava recipe | soft and spongy idli recipe with step by step photo recipe. ideal south indian breakfast recipe served with coconut chutney and sambar.
idli with idli rava idli recipe | idly with idli rava recipe | soft and spongy idli recipe with step by step photo recipe. idlis are one of the healthiest breakfast recipe of south india. the perfect combination of idlis are when eaten with medu vada, chutney and sambar. sip a cup of masala chai to make a perfect breakfast. idlis are not only easy to make but also very healthy and easy to digest for kids and aged.

idlis are very easy to prepare. to prepare a perfect idli, firstly prepare soft, fluffy idli batter. and then ferment well before steaming. urad dal are rich in protein, however; you wont face any gastric problem as we ferment the idli batter well. idlis are prepared in many different ways and with different proportion.

idli with idli rava

today i am sharing a perfect idli recipe which can be prepared in mixi. always maintain the ratio of urad dal and idli rava (cream of rice) in 1:1 ratio. do not add more rava as it makes idlis hard. whereas, if you are blending in grinder then you can add 1:2 or 1:3 ratio as well. however, in hotels, they add 1:4 ratio as urad dal is expensive when compared with rava.

whenever we go out for south indian restaurant, the first one to order is idlivadasambar, as its my husbands favourite. i have already shared many instant idlis like instant poha idli, stuffed idli, oats idli, rava idli. if you are looking for traditional idli recipes then you must check kotte kadubu, idli with cooked rice and mini idli recipes. i usually have idlis with idli sambar and coconut chutney.

recipe card for idli recipe | idly with idli rava recipe | soft and spongy idli:

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idli recipe | idly with idli rava recipe | soft and spongy idli recipe
 
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idli recipe | idly with idli rava recipe | soft and spongy idli recipe
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 30 idlis
Ingredients
  • 1 cup urad dal
  • 1 cup idli rava - cream of rice
  • salt as required
  • water for soaking
  • coconut oil to grease
Instructions ( 1 cup =255 ml)
  1. soak the urad dal in enough water for 4-5 hours.
  2. drain the water from the urad dal and grind adding required water.
  3. grind to a smooth fluffy batter.
  4. pour into a deep bowl.
  5. rinse the idli rava till the water runs clear of the starch. rinse atleast 3-4 times.
  6. drain the water well from idli rava by squeezing excess water from idli rava.
  7. mix the squeezed idli rava to the batter well.
  8. always mix the batter with your hand to make sure there are no lumps in the batter.
  9. make sure there are enough space for batter to raise when fermented.
  10. cover and ferment in warm place for atleast 6 - 8 hours. see notes section for tips n fermentation.
  11. you can see the batter has raised slightly indicating its well fermented.
  12. mix the batter slightly and add salt to taste.
  13. brush idli moulds with oil.
  14. pour the batter in the idli moulds.
  15. place the idli stand in the steamer containing with some boiling water.
  16. cover with a lid and steam the idlis for 10 minutes.
  17. serve hot the steaming idlis with chutney and sambar along with masala chai.


idli recipe | idly with idli rava recipe | soft and spongy idli step by step photo recipe :

note: if you using mixer to grind the batter then the ratio of urad dal and idli rava should be in the ratio 1:1. you can add 1:3 or 1:2 ratio if you are using wet grinder to grind the batter.

  1. soak the urad dal in enough water for 4-5 hours.
    kotte kadubu
  2. drain the water from the urad dal and grind adding required water.
    kotte kadubu
  3. grind to a smooth fluffy batter.
    idli with idli rava
  4. pour into a deep bowl.
    idli with idli rava
  5. rinse the idli rava till the water runs clear of the starch. rinse atleast 3-4 times.
    idli with idli rava
  6. drain the water well from idli rava by squeezing excess water from idli rava.
    idli with idli rava
  7. mix the squeezed idli rava to the batter well.
    idli with idli rava
  8. always mix the batter with your hand to make sure there are no lumps in the batter.
    idli with idli rava
  9. make sure there are enough space for batter to raise when fermented.
    idli with idli rava
  10. cover and ferment in warm place for atleast 6 – 8 hours. see notes section for tips on fermentation.
    plain dosa
  11. you can see the batter has raised slightly indicating its well fermented.
    idli with idli rava
  12. mix the batter slightly and add salt to taste.
    idli with idli rava
  13. brush idli moulds with oil.
    idli with idli rava
  14. pour the batter in the idli moulds.
    idli with idli rava
  15. place the idli stand in the steamer containing with some boiling water.
    idli with idli rava
  16. cover with a lid and steam the idlis for 10 minutes.
    idli with idli rava
  17. serve hot the steaming idlis with chutney and sambar along with masala chai.
    idli sambar


notes:

  • you can use pressure cooker to steam idlis. but don’t put the vent weight / whistle.
  • do not add salt for the entire batter, if you want to store batter for long time.
  • always store the batter in airtight container in refrigerator.
  • do not add too much water while grinding the batter. add only required amount.
  • if you live in cold countries then cover and ferment in a warm place for 12 hours.
  • if you live in a warmer place, then ferment for 8 hour max.
  • i usually keep my batter in pre heated oven (switch off the oven though) to ferment idli batter well. if possible try to preheat oven ever 3-4 hours.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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