Idli can be prepared from either plain rice or rice rava (aka Idli Rava or Cream of Rice), urad dal and fenugreek seeds. I have shared 2 other varieties of making soft fluffy Idly using raw and par boiled rice varieties. Here I am sharing Idly made from Rice Rava instead of Rice to give it a grainier texture and Poha to make them extra soft. The soaked rice rava is added into batter with very little to no grinding at all.
Rice Rava Idli has grainy texture compared to the Idli made with rice.
To make soft and spongy idli, its batter needs to be fermented; all ingredients are soaked in water, grounded individually into a smooth consistency, mixed and then allowed to ferment for 8 hours at room temperature.
Here goes the recipe…
– Soak the urad dal in enough water for 4-5 hours.
– Rinse the idli rava till the water runs clear of the starch. rinse atleast 3-4 times.
–Soak in water fo just cover the rava for 1/2 to 1 hour
– Drain the water from the urad dal and grind adding required water.
– Grind to a smooth fluffy batter and pour into a deep bowl.
– Drain any excess water well from idli rava.
– Mix the squeezed idli rava to the batter well.
– Mix the batter with your hand to make sure there are no lumps in the batter.
– The batter should be of flowing consistence.
– Cover and ferment in warm place for atleast 6 – 8 hours.
– In the morning mix the batter slightly and add salt to taste.
– Brush idli moulds with oil.
– Pour the batter in the idli moulds.
– Place the idli stand in the steamer containing with some boiling water.
– Cover with a lid and steam the idlis for 6-8 minutes on medium flame.
– Serve hot the steaming idlis with chutney and sambar.
The quantity of Idly Rava can be increased to 3 cups against 1 cup of urad dal.