Sunday, 26 January 2014

Rava 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 restaurant  to street-smart shops, all you can find is the magic of this rava idly.  But, the beauty of them, is that they are soft textured, that melts instantly in mouth.  Serve them with sambhar and chutney...... YOU ARE IN HEAVEN!!!  :)  :)  To all those fancy dishes, BEWARE, THE LORD IS HERE  :D  :D   :D

  About an month ago, I  experimented with initial quantities of urad dal and idly rava and to my surprise, they surpassed my test :)  So, I went on with same quantities, and this time blogging them with pictures.  YAY TO ME!   Just be aware to prepare them in large numbers - they are sure to vanish before your eyes!  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.  Rinse them clean and  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.  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.  Store-brought bombay rava can be blended twice/thrice and used in the recipe instead of idly rava.
  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.  

Linking this to CCC Challenge by Srivalli


  1. Really hotel style fluffy and light idlies!

  2. Love the idlis. And yes even I cook without measuring trying to shake that habit is like trying to straighten the dogs crooked tail. :D

  3. These Rava idlis made me to think back my old memories when i was in Bangalore. So soft and porus idlies made me feels hungry Arthy.

  4. I love rice idlis much but in karnataka also u can find only rava idlis,After that i became a fan of it .It is as soft as rice idlis .One advantage is no need of grinding the rice .Simple right .Urs look absolute beauty .

  5. Soft, fluffy idly. Would love to have it hot with some chutney.

    On-going event: South Indian cooking

  6. WOW - your rava idly is just mouthwatering!

  7. It's so nice to see your Idli's, Arthy. It's been ages since I used the idli rava for my Idli's (used it, when I didn't have a grinder).

  8. I agree Arthy, you can find only rava idlis in Hyd... these idlis look lovely, im drooling now... really well made

  9. perfect rava idly! :) Pass me the plate please

  10. Easy Idly recipe ,will try it soon

  11. My mom always makes idlis with idli rava and that is what I'm used to. Your idlis have come out soft & fluffy.

  12. Idlis look so soft and fluffy. Good one Arthy...

  13. Idli looks so soft and fluffy... love the platter...

  14. Lovely mouthwatering idlys i am just drooling :P

  15. Would love to have these MIL usually makes them with rava..good one..

  16. Love these soft and malligai poo idlis...


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