Idli Recipe | How to make Soft Idlis with Idli Rava with detailed photo and video recipe. a popular South Indian Breakfast Recipe made with ground urad dal and idli rava batter. Idli batter ferments overnight. It is steamed until firm and soft. People usually serve idlis for breakfast. They enjoy them with chutney and sambar.
Traditionally, idli is prepared with a rice-and-urad dal combination. Even now, most authentic recipes are for any occasion or for temple feasts. But due to busy lives, most urban dwellers and restaurant owners have adopted idli rava or rice rava. Basically, idli rava is prepared from rice but has a fine and coarse texture similar to rava (semolina). In other words, only the urad dal is soaked and ground, which is later mixed with idli rava to form a thick idli batter. There isn’t any change in the ratio and still, follow the same. Moreover, the addition of coarse idli rava gives a nice texture to the final idli. Generally, grounded rice batter yields spongy, chewy idlis, whereas idli rava yields very soft idlis.
Furthermore, some important tips and recommendations for making idlis. Firstly, the fermentation of the idli batter is the key step for soft, fluffy idlis. Typically, 8 hours of overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it in direct sunlight during the day and in a preheated oven at night. Secondly, do not forget to wash the idli rava before mixing it into the ground urad dal batter. Basically, you need to wash until the water turns translucent, with no colour discharge. Lastly, I would strongly recommend adding salt after fermenting the idli batter. The processed cooking salt may contain agents that can stop the fermentation process.
Finally, I would like to highlight my collection of other Breakfast Recipes with this post on the idli recipe. It includes rava idli, vermicelli idli, thatte idli, bread idli, idli with cooked rice, idli mix, ragi idli, oats idli, sabudana idli, stuffed idli, poha idli, mini idli and jackfruit idli recipe. Further, do visit my other related recipe collections like,
About Soft Idli with Idli Rava
Idli Recipe with Idli Rava – Restaurant Style is one of the simplest and most reliable ways to prepare fluffy South Indian breakfast idlis. It has gained popularity for its convenience and consistent results. Unlike traditional rice-based idlis, this recipe uses idli rava, which saves both time and effort. The process becomes easier because idli rava only needs to be washed before mixing with the soaked urad dal. There is no rice grinding involved, making it ideal for busy mornings. The batter ferments well, producing soft, spongy idlis that stay light on the stomach. The coarse texture of the rava gives the idlis a unique softness without making them chewy. Each piece breaks apart easily with a spoon and absorbs chutney or sambar beautifully. It makes a perfect breakfast for families looking for quick, healthy, and tasty options.
This version of idlis has a softer texture than traditional rice-based idlis. The rava gives the idlis a body while keeping them airy and light. Working couples and parents prefer this method as it avoids the complexity of soaking and grinding rice. The batter can be prepared quickly and stored for the next day. These idlis go well with coconut chutney, tomato chutney, or spicy sambar. Their delicate structure allows them to soak up flavours easily. The preparation requires only a few ingredients and minimal tools. It makes an ideal breakfast for both kids and adults. Moreover, this recipe brings the comfort of a homemade taste without a long preparation time. It represents a perfect balance of flavour, texture, and convenience.
Fun Fact:
The word “idli” is believed to have originated from the Kannada word iddalige, which was mentioned in ancient manuscripts dating back to the 10th century, making it one of India’s oldest breakfast dishes.
Chef Tips for Soft Idlis
Idli Recipe with Idli Rava – Restaurant Style is a simple and time-saving breakfast dish loved across South India. It yields soft, light, and fluffy idlis perfect for chutney and sambar combinations.
- Soaking: Soak urad dal for at least four hours and idli rava for thirty minutes. This ensures both blend well and ferment evenly.
- Grinding: Grind the urad dal until it becomes light and fluffy. Squeeze excess water from the soaked idli rava, then mix it gently into the dal batter.
- Fermentation: Leave the batter in a warm place for eight hours. A well-fermented batter doubles in volume, yielding soft idlis.
- Batter Consistency: Maintain medium-thick batter. It should flow easily without being watery or heavy.
- Steaming: Steam the idlis for ten to twelve minutes. Let them rest for two minutes before unmoulding to keep them soft and intact.
FAQs
- How do I make soft idlis using idli rava?
Grind the soaked urad dal until fluffy and mix it with the soaked, drained idli rava. Allow the batter to ferment overnight for soft and airy idlis. - Can I skip fermenting the batter?
Fermentation is essential for soft texture and natural rise. Without it, the idlis turn dense and flat. - How long should I steam the idlis?
Steam them for ten to twelve minutes. Check by inserting a toothpick; if it comes out clean, the idlis are ready. - How do I fix watery batter?
Add a little rice flour or idli rava and mix gently. Let it rest for fifteen minutes before steaming. - How do I store leftover idli batter?
Keep it in an airtight container in the refrigerator. It stays fresh for two to three days.
Video Recipe
Recipe Card for Soft Idlis
idli recipe | how to make idli | soft idli recipe | idli with idli rava
Ingredients
- 1 cup urad dal
- 2 cup idli rava / rice rava / cream of rice
- 1 tsp salt
- oil to grease
Instructions
- firstly, in a large bowl soak 1 cup urad dal for 4 hours.
- drain off the water and transfer to blender or grinder.
- blend to smooth and fluffy batter adding water as required.
- transfer the batter to a large bowl. keep aside.
- now in another bowl take 2 cup idli rava.
- rinse the idli rava with enough water and drain off the water.
- repeat this for 2 or 3 times or till water runs clean.
- squeeze off water from idli rava and add to urad dal batter.
- mix well making sure rava and urad dal are combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- after 8 hours, batter doubles indicating well fermented with air pockets present.
- add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
- scoop the batter into idli plate greased with oil.
- place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
- finally, soft idli recipe are ready to serve along with chutney and sambar.
How to make Soft Idlis With Step-by-step Photos
- Firstly, in a large bowl, soak 1 cup of urad dal for 4 hours.
- Drain off the water and transfer to a blender or grinder.
- blend to smooth and fluffy batter adding water as required.
- transfer the batter to a large bowl. keep aside.
- now in another bowl take 2 cup idli rava. if you have used a grinder to blend urad dal, then add 3 cups of idli rava as urad dal batter will be very soft.
- Rinse the idli rava with enough water and drain off the water. If you do not have idli rava, then check out the idli with raw rice recipe.
- repeat this for 2 or 3 times or till water runs clean.
- Squeeze off water from idli rava and add to the urad dal batter.
- mix well making sure rava and urad dal are combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- After 8 hours, the batter doubles, indicating well-fermented bread with air pockets.
- Add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
- now grease the idli plate with oil.
- scoop the batter into idli plate greased with oil.
- Place in a steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
- Finally, the soft idlis are ready to serve along with chutney and sambar.
Notes
- First, make sure to blend urad dal into a very soft, fluffy batter.
- Also, for white idlis, make sure to rinse the idli rava well.
- Additionally, a well-fermented batter is essential for soft, fluffy idlis.
- Furthermore, to make extra-soft idlis, add 1 cup of washed poha/avalakki while blending the urad dal.
- Finally, soft idli batter can be refrigerated for 2-3 days and steamed soft idlis when required.