soft idli recipe with idli rava – step by step instructions. Learn how to make soft and spongy idli using idli rava Andhra style.
Button idlis dipped in sambar are my son’s favourite. Steaming idlis with coconut chutney are mine. My husband says that he can eat n
number of idlis as they are very light (though his maximum number till date is 6).
Idli, the mouth-watering authentic south India breakfast is famously associated with sambar rather than any other chutney.
Idli Recipe with Idli Rava – South Indian Delicacy:
Idli is a dish that symbolizes south India. This is a healthy, light and easily digestible dish. A substitute for bread, idli is considered to be good for sick people. Here, in South India, this what even the doctors ask the patients to eat when ill.
Idli has carbohydrate, protein and fibre which makes it a perfect choice for a healthy breakfast. Iron present in black lentils also makes idli a better choice for growing children.
Though, there are different variations of idlis, in Andhra, we use idly rava instead of rice and in Tamil Nadu, people use parboiled rice. Here’s an easy to make idli recipe with idli rava.
Rubbu Rolu – An Obsolete Gadget:
Rava, also called cream of rice gives the best taste and texture to idlis. One, who is used to eating idlis made with rava, might not like the ones that are made from ground rice. This, of course, depends on one’s taste.
This rava idli’s batter can be used instantly also. The taste of instant idlis is no less to fermented idlis.
I remember my grandma grinding the batter in a ‘rubbu rolu’, a typical mortar and pestle or grindstone much bigger in size. It is very heavy and is generally restricted to a place in the backyard, where it can be cleaned easily.
These are now replaced with the mechanical mortar and grindstone also called as wet grinders. In olden days, people used to grind this batter whenever they wanted as there were no refrigerators to store the batter.
Now, our work has become much easier with the advent of all the electrical kitchen appliances. It’s sad that life has become so easy with these smart gadgets.
Serve these mouth-watering soft idlis hot with coconut chutney or roasted peanut chutney or ginger chutney and sambar.
step by step how to make soft idli recipe with idli rava andhra style:
Soft and fluffy idly makes it a perfect choice for a healthy breakfast.
Author: Cherie
Cuisine: South Indian
Prep Time: 10 min | Cook Time: 20 min | Serves: 4-5 People
What You Need for Idli Recipe with Idli Rava?
- Split Black gram or shelled black gram – 1 cup
- Idly rava – 2 cups
- Salt – as per taste
How To Make Super Soft Idlis at Home
- Soak the black gram overnight or soaking for 5 -6 hours is also enough. I generally soak overnight.
- Wash it well under running water and remove the skin while washing. Keep it aside.
- In a mixer or a wet grinder, add the soaked lentils and grind to a fine paste while adding water little by little. Once it becomes frothy and fine, transfer the contents to a large bowl.
- Wash the idli rava several times before using and squeeze to remove water from the rava.
- Now add this rava to the fine batter of black lentil and mix well. Keep it aside for 4 – 5 hours for fermenting.
- Once fermented and ready to use, add salt and mix well. Add salt only to the batter that is being used to make idlis at that point of time. The unused batter can be kept in the refrigerator.
- Grease the idli moulds with ghee or oil. Transfer little amounts of batter to mould and steam cook for 10 mins.
How to Make Soft Idlis Every Time (Fool Proof Method):
Getting the right idlis is purely dependent on the preparation of batter. There is a misconception that Idlis are much softer when the batter is made from wet grinder instead of a mixer.
The reason behind this is when you are grinding the batter in a mixer, a lot of heat is generated and even the batter becomes hot, thus making the idlis hard.
If you can follow these tips while grinding in a mixer, then it doesn’t matter which appliance you use for grinding:
- You have to grind the batter intermittently just like the
Gare
batter. - Add little water every time you open the lid and mix well.
- The grinding should be done on and off, few seconds at a stretch not more than that.
- In this way, a lot of froth is formed and that is what makes the idlis and softer and fluffy.
Untold Secrets of Soft and Fluffy Idli Recipe with Idly Rava:
You might be wondering that there so many tips but the recipe is very small. Following these tips is definitely going to help you get softer idlis and this information is crucial than the procedure itself as you get the idli recipe with idli rava anywhere.
- Greasing of the mould is just to ease the removal of the idli from the mould without sticking. If you want idlis completely devoid of fat, you can skip greasing.
- The ratio of the rava to the lentils is also a topic of controversy. It all depends on how fluffy and frothy the batter has become if it is more frothy, 1:3 can also be used. I insist that it is a matter of choice and taste always.
- In cool weather, use a teaspoon of fenugreek seeds to aid the fermentation. This is not a must though.
- This idli batter can be stored in the refrigerator for 4 – 5 days. Do not ferment the batter if you want to store the batter in the refrigerator. I just keep the batter at room temperature for fermenting before use. This way, the batter can be used for a longer time.
- Remember, the fresh batter can also be used to make idlis which give it a subtle taste. These idlis are also my favourite, in fact, I like these idlis more when compared to the fermented ones.
- Vegetables can also be added to these idles. Grated carrot, chopped chillies and coriander give these idlis a healthy touch with taste. You just need to keep the above mixture ready and spread a spoonful of this vegetable mix in the greased idli mould and place the batter on the top of it.
Idli Recipe with Idli Rava - South Indian Delicacy
Equipment
- Mixer Grinder
Ingredients
- 1 cup Split Black gram or shelled black gram
- 2 cups Idli rava
- salt as per taste
Instructions
- Soak the black gram overnight or soaking for 5 -6 hours is also enough. I generally soak overnight.
- Wash it well under running water and remove the skin while washing. Keep it aside.
- In a mixer or a wet grinder, add the soaked lentils and grind to a fine paste while adding water little by little. Once it becomes frothy and fine, transfer the contents to a large bowl.
- Wash the idly rava several times before using and squeeze to remove water from the rava.
- Now add this rava to the fine batter of black lentil and mix well. Keep it aside for 4 – 5 hours for fermenting.
- Once fermented and ready to use, add salt and mix well. Add salt only to the batter that is being used to make idlis at that point of time. The unused batter can be kept in the refrigerator.
- Grease the idli moulds with ghee or oil. Transfer little amounts of batter to mould and steam cook for 10 mins.
Notes
Garebatter. ** Add little water every time you open the lid and mix well. *** The grinding should be done on and off, few seconds at a stretch not more than that. **** In this way, a lot of froth is formed and that is what makes the idlis and softer and fluffy.
Take a Look at Few More Healthy Breakfast Recipes:
There are few more yummy and nutritious breakfast recipes – Minapa garelu recipe, Pesara garelu recipe and Bobbarla punugulu recipe.
I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.