Idli With Idli Rava, How To Make Idli With Idli Rava

Serving 15 people

852 min


  • fenugreek seeds 7-8 methi seeds/fenugreek seeds
  • rice ¼ cup poha/flattened rice
  • rock salt 2 cups idli rava - cream of rice
  • urad dal rock salt as required
  • water ½ cup urad dal/spilt & skinned black gram lentils
  • water for soaking
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How to make it

  1. soak the cream of rice in enough water for 4-5 hours.
  2. In another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.drain the water from the urad dal and keep it aside.we will use some of this water for grinding the idlis.
  3. Drain the water from the idli rava and a wet grinder, add the idli rava, urad dal, methi seeds, poha.add some of the urad dal strained water and begun to grind. If the batter appears too thick, add some water. Grind to a smooth batter.pour in a non-reactive deep pan or pot to give room for fermentation & rising of the batter.
  4. Add salt and stir well.
  5. Cover with a lid and keep the batter in a warm place for 7-8 hours.
  6. The next day the batter would have fermented and risen.grease or brush the idli moulds with oil.keep a pan or steamer on the stove with some water.
  7. Stir the batter gently. Pour the batter in the idli moulds.
  8. By now the water must have begun boiling in the the idli stand in the pan.cover with a lid and steam the idlis. -If using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.steam for 10-12 minutes till a toothpick inserted in the idli comes out clean.
  9. When the idlis are steaming, you can prepare the chutney.
  10. Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee.