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idli recipe with idli rava

Idli Recipe with Idli Rava - South Indian Delicacy

Soft and fluffy idly makes it a perfect choice for a healthy breakfast. Here’s an easy to make idli recipe with idli rava.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Course Breakfast, Snack
Cuisine Indian
Servings 32 Idli
Calories 58 kcal


  • Mixer Grinder


  • 1 cup Split Black gram or shelled black gram
  • 2 cups Idli rava
  • salt as per taste


  • 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.


*  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.
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