Idli Recipe / Idli with Idli Rava Recipe

idliUdupi cuisine is almost synonymous with Idli. Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel in Udupi and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere.


  • 2 cups idli rava – cream of rice
  • 1 cup urad dal/spilt & skinned black gram lentils
  • Salt as required
  • Water for soaking
  • Coconut oil to grease

Lets start the recipe step by step:

Note: If you using mixer to grind the batter then the ratio of urad dal and idli rava should be in the ratio 1:2. You can add 1:3 ratio if you are using wet grinder to grind the batter.

  1. Soak the urad dal in enough water for 4-5 hours.
  2. Drain the water from the urad dal and keep it aside.
  3. We will use some of this water for grinding the idlis.
  4. Take the urad dal in the wet grinder / mixer.
  5. Add some of the urad dal strained water and begun to grind.
  6. If the batter appears too thick, add some water.
  7. Grind to a smooth batter.
  8. Pour in a non reactive deep pan or pot.
  9. Rinse the idli rava till the water runs clear of the starch.
  10. Drain the water well from idli rava by squeezing excess water from idli rava.
  11. Mix the squeezed idli rava to the batter well.
  12. Keep the pan or pot to give room for fermentation & rising of the batter.
  13. Cover and ferment in a warm place for 12 hours. If you live in a warmer place, then your fermentation should take place around 8 hour max. If you live in a place with cold climate you would have to place your vessel with the batter in a warm place. Mostly this should be in a pre heated oven (switch off the oven though). It will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). This should take about 10-12 hours.
  14. You can see the batter has raised slightly indicating its well fermented.
  15. Mix the batter well and add salt to taste.
  16. Grease or brush the idli moulds with oil.
  17. Keep a pan or steamer on the stove with some water.
  18. Pour the batter in the idli moulds.
  19. By now the water must have begin boiling in the pan.
  20. Place the idli stand in the pan.
  21. Cover with a lid and steam the idlis.
  22. If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid.
  23. Steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
  24. When the idlis are steaming, you can prepare the chutney.
  25. Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee.

idli sambar

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