{"id":4679,"date":"2013-01-30T05:11:00","date_gmt":"2013-01-30T05:11:00","guid":{"rendered":""},"modified":"2025-03-06T12:32:36","modified_gmt":"2025-03-06T12:32:36","slug":"how-to-make-soft-idli-using-idli-rava","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/how-to-make-soft-idli-using-idli-rava\/","title":{"rendered":"Idli Using Idli Rava | Idli, dosa batter with Idli rava"},"content":{"rendered":"
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\nIn this post, lets see how to make soft idli and crispy dosa batter using idli rava in mixie with step by step pictures and video. I must thank my neigbour for introducing idli rava to me. I din’t know that there is something called idli rava until she told me. She used to tell me to try idli, dosa using idli rava but I was hesitant because idli<\/span><\/strong><\/a> is our staple food. I dint want to take risk using idli rava. Then she gave me some to taste and after that I started making it in my kitchen. Now I am very much comfortable with this idli rava idli. Not only soft idli, we can make crispy dosas too. U could have tasted this type of idli in Karnataka hotels\/ restaurant. But in this method, idli wont be crumbly or coarse like in hotel. <\/div>\n
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First thing I liked in this method is very less soaking time , just 45 mins is sufficient. It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 – 15 hrs of fermentation time depending on the weather in your place. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is I grind the batter in mixie ( NO grinder cleaning). I have shared a Full video recipe on how to make these idlis. Please have a look.<\/div>\n
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\nPeople usually don\u2019t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli. So I grind the idli rava along with urad dal batter at the end till it becomes slightly coarse. Even then I felt the idli was slightly sticky while eating. I changed the ratio of dal & idli rava, I soaked it together and grind in mixie adding ice cold water. Now Iam getting the best idli out of it. I am very happy with the result. <\/div>\n
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Earlier my husband used to scold me whenever I prepare idli with idli rava. Nowadays he couldn\u2019t find any difference in the texture and he is eating silently. There is no much difference in the cost of idli rava & idly rice. Friends, try this idli for a change and you\u2019ll start making it often like me.. Lets see how to make soft idli and crispy dosa using Idli Rava.<\/div>\n
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