Rice Rava Idli — these soft and pillowy steamed idlis are truly going to be the best you’ve ever had! They make the perfect weekend brunch or wholesome meal and pair perfectly with sambhar, rasam, and chutneys!
WATCH HOW TO MAKE RICE RAVA IDLI:
We’ll start by adding our rice rava to a bowl and wash this 3-4 with water until it remains clear. The rice rava will help make the idlis super soft and pillowy. Let this soak for at least 8 hours.
Then, add your whole urad dal to a bowl with some water and let this soak as well.
Before grinding the dal we’ll add some washed poha and then blend this into a smooth paste. Add in the soaked rice rava and give this a thorough mix using your hands. Make sure to use your hands since the warmth helps kickstart the fermentation process.
And just look at how beautifully the batter has risen and fermented here. We’ll add in a sprinkle of salt into the batter and now it’s time to steam!
On your idli molds lay a damp cloth and then add the batter which helps retain moisture and ensure the idlis remain soft. This is one of the biggest tips I learned from my friend.
Steam these until done and you won’t believe just how fluffy and melt-in-mouth these turn out! Enjoy!
If you like this, please try my other recipes:
Rice Rava Idli — these soft and pillowy steamed idlis are truly going to be the best you’ve ever had! They make the perfect weekend brunch or wholesome meal and pair perfectly with sambhar, rasam, and chutneys!
- 2 1/2 cup rice rava (idli rava) idli rava
- 1 cup whole white urad dal (white matpe beans)
- 1/2 cup poha (flattened rice)
- 1 tsp salt
- water as needed
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Wash your rice rava 3-4 times until the water runs clear. Then, add some more water to cover it and soak for 8 hours or overnight.
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Separately we’ll wash and soak our whole urad dal for 8 hours or overnight.
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Once soaked, drain the urad dal. Wash the poha in a strainer under running water and add this to the urad dal.
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Blend this mixture into a smooth paste. Add cold water if needed while grinding. We don’t want the batter to become too runny, it should have a pancake batter consistency. Also, be careful not to over-grind the batter.
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Transfer this to a mixing bowl. Squeeze out the excess water from the soaked rice rava and add it to the batter.
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Use your hands to mix this together to incorporate air into the batter. The warmth from your hands will help kickstart the fermentation process. If needed, add some water to adjust the consistency.
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Make sure your batter is in a large bowl as its volume will double while fermenting. Cover the bowl and let this rest overnight in a dark and warm place to ferment.
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After fermenting, add in the salt and give this a mix. If needed, add some water to adjust the consistency.
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Preheat your idli steamer with water. Place a damp, white, cotton cloth on your idli molds. Fill your molds with the idli batter.
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Steam on high flame for 4 minutes and on low-medium flame for 8-9 minutes or until done.
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Carefully unmold your idlis and these are ready to serve with a generous drizzle of ghee, podi, sambhar, rasam, and coconut chutney! Enjoy!
Recipe Video
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Wonderful and amazing
Please give measurements in u tube description
The detailed recipe with measurements is available in my blog post