Idli Recipe | Idli With Idli Rava

Idli Recipe

Idli Recipe: A popular south Indian breakfast made with ground urad dal and idli rava batter In most cases, the idli batter is fermented overnight before being steam cooked until it holds its shape and served for breakfast. Idlis are traditionally served with a combination of chutney and sambar recipes.

Traditionally, the idli batter is made with a 2:1 ratio of rice and urad dal. However, in recent years, the idli has undergone a transformation and is now prepared with idli rava in urban areas. The idli rava option speeds up the idli preparation while also producing soft and spongy idli for breakfast.

Traditionally, idli recipes have always been made with a rice and urad dal combination. Even today, the most authentic recipes are reserved for special occasions or temple feasts. However, due to the hectic pace of life, most city dwellers and restaurant owners have adapted to preparing with idli rava or rice rava. Idli rava is made with rice but has a fine and coarse texture similar to rava or semolina. In other words, only the urad dal is soaked and ground before being combined with the idli rava to make a thick idli batter. There is no change in the ratio and it continues to be followed. Furthermore, the addition of coarse idli rava gives the final idli a nice texture. In general, ground rice batter produces spongy and chewy idli, whereas idli rava produces very soft idli.

In addition, some helpful hints and recommendations on how to make idli. First and foremost, the fermentation of the idli batter is essential for soft and fluffy idlis. In humid weather, 8 hours of overnight fermentation is usually more than enough. However, if you live in a cold climate, you can keep it in direct sunlight during the day and in a preheated oven at night. Second, remember to wash the idli rava before combining it with the ground urad dal batter. Essentially, you must wash until the water turns translucent and there is no colour discharge. Finally, I would strongly advise adding salt after the idli batter has fermented. Certain agents in processed cooking salt may inhibit the fermentation process.

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Idli Recipe Card:

Idli Recipe

Idli Recipe

Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice.
Prep Time 10 mins
Cook Time 10 mins
8 hrs
Total Time 20 mins
Course Breakfast
Cuisine South Indian
Servings 30 idli
Calories 38 kcal


  • 1 cup  urad dal
  • 2 cups idli rava / rice rava / cream of rice
  • 1 tsp  salt
  • oil to grease


  • First, soak 1 cup urad dal for 4 hours in a large bowl.
  • Drain the water and place it in a blender or grinder.
  • Blend until smooth and fluffy, adding water as needed.
  • Pour the batter into a large mixing bowl. Set aside.
  • 2 cup idli rava in a separate bowl
  • Drain the water after rinsing the idli rava with it.
  • Repeat 2 or 3 times more, or until the water runs clear.
  • Remove the water from the idli rava and add it to the urad dal batter.
  • Make sure the rava and urad dal are well combined.
  • Cover and set aside in a warm place for 8-10 hours, or until the batter ferments and doubles in size.
  • After 8 hours, the batter has doubled, indicating that it is well fermented with air pockets present.
  • 1 teaspoon salt should be added to the batter and gently mixed in without disturbing the air pockets.
  • Scoop the batter into an oiled idli plate.
  • Steam for 10 minutes on medium heat, or until a toothpick inserted comes out clean.
  • Finally, the soft idli recipe is complete and ready to serve with chutney and sambar.
Keyword how to make idli, idli recipe, idli recipe hindi, idli recipe with idli rava


  • For regular rice variety:  masuri rice, parmal rice, or basmati rice and idli rava rice can be used.
  • Note: Please keep in mind that the nutrition information is for 1 medium-sized idli served without chutney or sambar.
  • Fermentation: is one of the most important factors in producing soft, light, and fluffy idli. Winter fermentation tips are provided below.
  • Warmth: Place the idli batter bowl in a warm location, such as near a heater or in a warm area of your kitchen.
  • Oven: Preheat the oven for 10 to 15 minutes at a low temperature (80 to 90 degrees Celsius). Then turn off the oven, leave the batter bowl inside, and shut the door.
  • Lights in the oven: If your oven has lights, leave them on while you place the batter inside.
  • Sugar: Adding a small amount of sugar aids in the fermentation of the batter. You can easily add up to 1 teaspoon sugar to this recipe, and the idli will not be sweet.
  • Salt: Avoid adding salt to the idly batter during the winter months because salt slows the fermentation process. Rock salt and sea salt are both good additions to idli batter.
  • Fermentation time in cold winters: In cold winters, leave the batter to ferment for a longer period of time, such as 14 to 24 hours or more. Remember that even if the batter does not appear to be doubled or tripled, there should be tiny bubbles in the batter. The idli batter should also have a faint sour fermented aroma to it.
  • Instant Yeast: Add 1/4 to 1/2 teaspoons of instant yeast (dissolved in 2 to 3 teaspoons of water) 30 to 45 minutes before steaming the idli. However, only use this method if the batter has not fermented sufficiently. One disadvantage of this method is that you must use all of the batter at once. Even refrigerating the batter causes it to become very yeasty and sour.
  • Baking Soda: You can also add 1/4 to 1/2 teaspoons baking soda and ferment the batter in cold weather.
  • Fenugreek seeds (methi seeds): Adding fenugreek seeds (methi seeds) aids in fermentation.
  • Urad dal batter consistency: Urad dal must be finely ground. The batter for urad dal must be soft, light, and fluffy. To make soft and fluffy idlis, I recommend grinding both urad dal and rice separately. Fermentation is also aided by a well-ground urad dal batter. Use fresh urad dal that is still within its shelf life. Aged urad dal does not ferment well, resulting in dense idlis.
  • Amount of water: Make sure to use the correct amount of water in the batter. If the water content is low, the idli will become dense.
  • In the Instant Pot, ferment the idli batter by selecting the yoghurt option and using the less mode. In the IP steel insert, place a small trivet. Keep the batter-filled bowl on the trivet. Maintain the venting position, or use the glass lid of the Instant Pot. Set the clock to 7 to 8 p.m. On hotter days, the batter will quickly ferment. On colder days, the batter in the Instant Pot may take a few more hours to ferment.


Idlis are made of what?

Idlis are traditionally made with a 2:1 mixture of urad dal and rice. However, idli has evolved and is now prepared with idli rava. Idli rava expedites idli preparation while also producing soft and spongy idli for breakfast.

What do idlis go with?

Idlis are typically eaten dipped in sambar. Idlis are served with a variety of chutney, sambar, and chutney powder recipes, as well as pickles topped with coconut oil. They can also be served with curd.

What are the different types of idli?

Idli comes in a variety of flavours, including sabudana idli, mallige idli, cucumber idli, kanchipuram idli, poha idli, mini idli, thatte idli, idli with cooked rice, idli manchurian, idli upma, masala idli, and others.

Is rice used to make idli rava?

Idli with rava Idli rava Idli rava
Idli rava is made from rice but has the coarse texture of rava or semolina. To put it another way, only urad dal is ground to make a thick idli batter. There is no change in the ratio of urad dal and idli rava and it remains the same as before. The addition of coarse idli rava gives the idli a nice texture. Rice batter produces spongy and chewy idli, whereas idli rava softens the idli.

How should the idli batter be fermented?

Fermentation is a critical and significant factor in producing soft and fluffy idli. Fermentation must occur within 8-12 hours of the batter’s preparation. If you live in a cold climate, place the batter in direct sunlight during the day or store it in a preheated oven or near a gas stove to speed up the fermentation process. Mix the dosa batter with your hand because the bacteria in your hand aids in the fermentation process. After the fermentation process, always add salt. because processed cooking salt may contain agents that inhibit the fermentation process

What’s the deal with my idli being hard and rubbery?

Recipe for soft idli
If the fermentation does not go well, or if the urad dal to rice or idli rava proportion is not correct, the idli will become hard or rubbery. If the batter is too thick, the idlis become soft. As a result, add water to adjust the consistency. The batter should be neither too thick nor too thin, but should have a flowing consistency. If you use rice, do not grind it to a smooth paste like you would for dosa batter. The rice batter should be a coarse paste. Make certain that the batter does not become warm while grinding. Otherwise, the idli will become hard. If the idlis are oversteamed, they will become hard. Idlis should be steamed for about 10-15 minutes over a medium flame. If the idlis are steamed over a high flame, they will become hard.

How should we keep the idli batter?

Idli batter can be stored in the refrigerator for 3 to 4 days. When needed, steam the idlis.

How do you make soft and fluffy idlis?

Make sure the urad dal is thoroughly mixed into the soft and fluffy batter. If the batter is properly fermented, the idli will become soft. While blending the urad dal, add poha/flattened rice to make the idli extra soft.

Why hasn’t the batter fermented properly?

If the urad dal used to make idli is too old, the batter may not ferment properly. Fermentation is aided by the addition of methi seeds to the batter. They will not ferment if the batter is too thin or runny. The batter will not rise in the cold region. In hot or humid weather, 8 hours of overnight fermentation is sufficient to allow the batter to rise well. When fermenting the batter, avoid using an airtight or plastic container. A teaspoon of sugar also aids in the fermentation of the batter.

What kind of rice is used to make idli?

Idli is made with idli rice. It’s parboiled short grain rice. This recipe works well with short grain rice and avoids using long grain or basmati rice. Idli can also be made with parboiled sona masuri rice or ponni rice.

Can we soak rice and dal at the same time?

No, the rice and dal must be soaked separately. Both dal and rice have a distinct texture. Idlis should be fluffy and soft. It is difficult to achieve fluffiness in idlis if both are soaked and ground together.

How do you fix a runny idli batter?

You can experiment with adding rava to the batter. If the batter is runny, you can try adding rice flour or ground raw rice powder to it. You can also rinse the poha well and grind it with rice before adding it to the batter. These are a few solutions for runny batter. However, use caution when adding water to the batter while it is being ground. The batter should not be too thick or too thin. These are only the methods for resolving the runny batter. However, there is a chance that you will not get the desired soft and fluffy idlis.

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