Sunday, 26 January 2014

Rava idly/ Hotel-styled idly

  'At Hyderabad, you can never find rice idly, rava idly is the only option', this was one of my relative's opinion, about two years back.  And yes, he was right, starting from authentic 'CHUTNEYS'  to street-smart shops, all you can find is magic of this rava idly.  But, the beauty of them, is that they are soft textured, which melts completely in your mouth, within seconds, despite being untempered.  Serve them with sambhar and chutney...... YOU ARE IN HEAVEN!!!  :)  :)  To all those fancy dishes, BEWARE, THE LORD IS HERE  :D  :D   :D

This rava idly, dates my memories  back to my mother's preparations.  Though my mother is an excellant cook, she never measures, what she cooks.  All she says, ' I just measure them through my eyes and cook, :)' Now, this is little hurting, :(  And then, I request her to measure thereafter, atleast  to  pass on her authentic dishes for more generations to come... This is one request, I would like to pass on to my every viewers.  Measure and cook, note them down.... this will help you to pass your delicasies to daughter or daughter-in-law's....

And, coming this recipe,  this is my own idea.  About an month ago, I first experimented with initial quantities and to my surprise, they surpassed my test :)  So, I went on with same quantities, with photos for my viewer's comfort :)   Personal front, I basted ghee to hot idlys and served to Varsha along with chutney (Believe me, this girl is an chutney-freak), idlys vanished within minutes :)  And my hubby termed them as,'restaurant-styled hot n soft idly', what else can I ask for? ....  :)   For beginners, kindly note the tips shared at end of my post.

Soaking time: 2 hours
Grinding time: 20-25 minutes
Cooking time: 15 minutes
Yield: 20-25 idly

Ingredients required

For grinding

  • 1/2 cup whole urad dal
  • 1 cup + 1 tbspn water


  • 11/2 cup idly rava
  • 11/4 cup water
  • 1 tbspn salt


Soak urad dal for two hours.  Transfer to grinder along with 3/4 cup of water.  Sprinkle remaining water, in between every five minutes till you get soft, fluffy batter.

About half cup of urad dal and 1 cup of water yielded me four and half cups of soft, fluffy  paste.  I was amazed, as I measured them :/

In  another dry vessel, I added idly rava.

Now, this idly rava is mixed with 2 cups of water to obtain an watery-paste.

We are now, transferring this paste into our fluffy urad dal batter and mix it without forming any lumps.  You can mix them with spatula/hand.

Now, I leave this batter to ferment for six to eight hours. Afterwhich, you can notice small bubbles on the top, like  below pic.   You can use them rightaway, by adding salt or refrigerate and use when required.  I, added salt and mixed them thoroughly again.  

 I poured them into greased idly plates and steamed on higher gas flame for first ten minutes.  Lowered for next five minutes.

Idly gets over when an wet knife inserted comes out clean, this is very similar to test an cake in baking.  Cool, unmould using an wet spoon and serve.


  1. Please note that blending urad dal is done by grinder, not mixie or regular blender.  Grinder yields more quantity of urad dal paste that results on soft idly.  Results may vary if done using mixie.
  2. Rava, used here is idly rava, which differs from bombay rava/suji.  However, if one persists to use latter, I would recommend an soaking period of water and suji for twenty minutes (unlike idly rava, which does not need an soaking period)
  3. Fermentation of batter is very important, for those from colder part, I would suggest you to mix urad dal paste along with rava by hand itself.  Also, you could add 1 tbspn sea salt while mixing.  Both these factors enhances the very same process.  
  4. Cool the idly completely before unmoulding. That will give good shape to your idly.  On busy morning hours, I would recommend to place idly plates under fan for 2-3 minutes for quick cooling. 

Linking this to CCC Challenge by Srivalli

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