Idli is a popular South Indian breakfast, generally made using idli rice. I have posted a detailed recipe for how to make idli batter. I always get emails or comments, to post the recipe of idli using idli rava. Long time I have wanted to try out this, and finally I bought idli rava, 2 weeks back. Though I have personally not tried idli using idli rava, a friend of mine always makes idli in that way. So I called her up and clarified my doubts and made idli using idli rava. It turned out super soft. Scroll down to see the “notes” section for more tips, when you are grinding in the mixie. Idli using idli rava |Idli batter recipe Method:
Soak the idli rava in water. The waters should just cover the rava. do not add more water. Let this soak for 4-5 hours. Soak the urad dal in water and if adding poha or methi seeds add that too. Soak the idli rava first and let it soak for 4 – 5 hours. Urad dal can be soaked separately for an hour. It is enough.
I grind in the grinder. But my friend told me you can do it in the mixie too. Drain the water from urad dal and grind the urad dal (methi+poha, if using) into a smooth paste using enough water in between. The batter should be smooth and fluffy and not very thick or grainy. Add this to a big wide bowl or box. Take out the soaked idli rava and drain some excess water, gently squeezing it. Add it to the ground urad dal.
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