Idlis are the staple breakfast in most south indian homes. They are healthy, nutritious and delicious. At home we make idlis often and serve them with sambar and groundnut chutney and tomato chutney. There are two different methods of preparing the idli batter, one using idli rava and the other using idli rice. The batter prepared with idli rava can be used only for making idlis whereas the batter made with idli rice can be used for preparing both idli and dosa. In this post, I am sharing the method of making idlis with idli rava.

Making idli batter with idli rava


3 cup idli rava (soaked in water for half an hour)
1 cup urad dal (soaked in water for atleast 4 hours)
1 and ½ tsp salt
Pinch of soda (optional)


  • Soak urad dal in water for 4 to 5 hours.
  • Drain out the excess water and grind it in a mixer jar to a fine paste adding some water in between.
  • Soak the idli rava in water for about half an hour.
  • Then using your palms, gently squeeze out the water and add the idli rava to the ground urad dal.
  • Add salt, ½ cup water and mix well.
  • If the batter is too thick, add some more water.
  • The batter should be slightly thick and not watery.
  • Now close a lid and allow it to ferment for 8 to 10 hours.
  • The batter will double in volume.
  • Mix this well and transfer to an air tight container.
  • You can refrigerate this for 2 to 3 days and use as needed.
  • While making idlis, add a pinch of soda to this and mix well.
  • Pour into greased idli moulds and steam for 20 minutes.
  • After they cool down, remove from the moulds and serve hot with sambar, groundnut chutney and tomato chutney.

See how soft and fluffy the idlis look!

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  1. I have heard that the idlis made with rava are very soft... with an idli loving family, I think I must track down the ingredient from the market and try it... thanks for sharing!

    1. Yes yes... please try it out... i am sure your family will like it...


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