Rava idli recipe with detailed photos and video.

Rava idli is a healthy and steamed breakfast dish of South India, popular especially in Karnataka and TamilNadu. Idli and Dosa are always in my daily menu and of course everyone in my family are big fans of idli and dosa. Sometimes, when I forgot to soak the rice or when there is no raw rice left in my pantry, I try some idli variations such as rava idli. Just like the normal rice idli, this one is also soft and spongy. It tastes exactly like normal Idli. The recipe which I am sharing today is not an instant one, it needs soaking, grinding and fermentation.

What is Rava Idli?

Rava idli is the steamed semolina cakes. Semolina and black gram are its main ingredients. Unlike the regular rice idli, it needs a very low soaking time. Traditional south Indian idli is made with an overnight fermented rice based batter.

You might have heard of instant rava idli which uses some leavening agents along with yogurt and other spices. This recipe do not need any seasonings, we can make it plain just like the regular idli.

This recipe needs soaking, grinding and overnight fermentation at appropriate climatic conditions to yield soft and spongy idli. The batter consistency, the proportion of the ingredients and climatic conditions will affect the fermentation rate. So try this recipe when there is a hot climate.

Rava idli is made by grinding the soaked black gram (uzhunnu / urad dal). It is then mixed with the semolina and further kept for overnight fermentation. The previous day, it is steam cooked. I have used a pinch of cooking soda in order to get the idli super soft and fluffy.

Rava Idli - Expert's tips

The proportion of rava and black gram may vary depending on the type of rava used. I used idli rava which is unroasted and finely ground.
Wash idli rava two to three times before use.
Water consistency and the fermentation rate will affect the softness of idli. Make semi thick batter, just like normal idli batter.
Fermentation rate will be slower in winter and rainy season. To fasten the fermentation process, you can wrap the bowl with a woolen cloth or can keep in a preheated microwave.

Rava Idli - Serving suggestions

Rava idli tastes good with red coconut chutney. I love this combination.
Rava idli with sambar is an awesome combination.

Rava Idli Recipe | Sooji Ke Idli Recipe | How To Make Perfect Rava Idli At home

Steamed rice cake

Preparation time: 12 hours including fermentation and soaking | Cooking time : 6 minutes | Total time: 12 hours and 6 minutes

Ingredients

1 cup idli rava
1/2 cup black gram | uzhunnu | urad dal
Salt to taste
1/4 tsp cooking soda (for extra softness)
Water as needed

How To Make Rava Idli

Preparation Of Rava Idli With Step By Step Photos

Take black gram in a bowl and pour enough water and set aside for four hours. The black gram will absorb water and will double by volume.
Wash two to three times with fresh water and transfer into a mixer jar.
Grind into a smooth paste.
Transfer this into a large bowl.
Wash idli rava two to three times carefully and mix with the black gram paste.
Add more water to adjust the consistency and mix well and set aside for overnight fermentation.
Next day, the batter will be doubled by volume.
Add salt to taste and cooking soda for extra softness. Cooking soda is optional.
Grease the idli plate with gingelly oil.
Fill with idli batter.
Steam till fully cooked.
Serve with sambar or chutney.