Andhra Idli | How to make Soft Idli using Idli Rava

Learn how to make Traditional Andhra Idli recipe using Idli Rava with step by step pictures. Easy recipe to make soft idli using idli rava/rice rava in mixer grinder.

Today I am sharing a quintessential Andhra breakfast dish that’s most humble and basic - Andhra Idli recipe, made with Idli Rava. Idli is made across South India and it is one of the healthiest breakfast recipes. While it is made with parboiled rice and urad dal in most parts, in Andhra however Idli is made using Idli Rava and Urad Dal. Traditionally, Andhra Style Idli is served with karam podi and kobbari chutney or palli chutney. A generous drizzle of ghee on piping hot idlis makes it all the more delicious.

Andhra Style Idli using Idli Rava

Making idli using idli rava is very easy and it works flawlessly even if the batter is ground in a mixer-grinder. This recipe for Andhra Idli has been in our family for generations and it uses just two main ingredients – urad dal and idli rava.

Making Idli using Idli Rava

Idli Rava (known as Uppudu Rava) is not same as sooji/semolina or rice rava (known as Biyyam Pindi). It is finer than regular rice rava and absorbs water when soaked, which helps in yielding softer idlis. It is made from parboiled rice and not raw rice, so make sure to get the right kind of rava for making idlis. With this recipe, the preparation effort is almost cut in half as there is no soaking or grinding of rice. Idli Rava takes less than 30 mins of soaking time and after squeezing off the excess water, it is added to the urad dal batter. And that’s it, making Idli Batter Andhra Style is very simple.

Tips & Important Notes to Make Perfect Andhra Idli

As much as idli recipe is very basic and simple, it is also technical and requires some practice before you can perfect it. While the technique and recipe is important, a lot of it depends on the quality of ingredients used. I follow the below pointers to make our Andhra Style Idlis perfect every single time.

• Urad Dal – the quality of the urad dal plays an important role in how soft, fluffy and light idlis turn out and there is no other secret to it. Always make sure to use whole urad dal that’s fresh, wash it 2-3 times until the water runs clear. When ground, urad dal batter should be airy and light.
• Idli Rava – the finer the rava, the better the texture and taste of the idlis. This rava is different from the regular rice rava and is made with parboiled rice. I usually use Bhagyalakshmi idli rava (not sponsored), but there are many other brands too.
• Preparing the batter – I always use my mixer-grinder to grind urad dal and I follow a few tips to ensure that the batter doesn’t warm up while grinding. Always grind your soaked urad dal with as little water as possible. Keep some ice water handy and use 1-2 tablespoon of it while grinding the dal. Don’t ever grind the dal continuously, but in small pulses until the batter is fluffy.
• Mixing the batter – instead of using spoon/ladle, always use your hand to mix the urad dal batter and soaked idli rava. This helps in better fermentation.
• Fermenting the batter – In a tropical country like India, fermentation is easy and should be done naturally in 7-8 hours or overnight. However, if you are in colder regions place the batter in your oven with the light turned on. Sometimes, when I have trouble fermenting in Bangalore, I also place my batter inside my largest pressure cooker and keep it closed. The closed space generates some warmth & helps in fermenting. You could also leave the batter on top of fridge where it is warmer. The batter should double up in 8 hours to get softer idlis.
• The consistency of the batter is all the more important to get soft idli. If your batter is too thick, the idlis turn out hard and if your batter is too thin, the idlis turn out flat & sticky.
• We always line the idli mould with a wet cloth before filling with batter & steaming idlis, this helps in getting soft & fluffy idlis. There is no need to grease the idli plate with oil.
• Here is secret tip – don’t overmix the batter once it is fermented, just mix it up gently 1-2 times and fill the idli mould. Beating the batter too much will deflate the batter.

Serving Suggestions

Andhra Idli is typically served with karam podi/gun powder and kobbari chutney or palli chutney (coconut or peanut chutney) with a generous drizzle of ghee on top. The leftover batter can be stored in fridge for upto 3-4 days. If the batter is cold, wait until it comes to room temperature before making idli.

Check out other breakfast recipes

• Oats Rava Idli
• Watermelon Rind Dosa
• Overnight Oats
• Onion Rava Dosa
• Ragi Idiyappam
• Red Rice Cabbage Adai

Andhra Idli Recipe with Step by Step Pictures

First wash and soak 1 cup whole urad dal for 4-5 hours in enough water in a cold place.

Before grinding the urad dal, soak 2 cups idli rava in enough water for not more than 30 mins.

Now drain the excess water from soaked urad dal and add it it to the mixer grinder. If needed, grind it batches.

Add 1-2 tablespoon of cold water as needed and grind the dal by pulsing a few times until the batter is fluffy and smooth. Don’t add a lot of water while grinding the dal and don’t grind the batter continuously. If the batter feels warm, place the jar in fridge for few mins or let it rest until it cools down. Remove the batter onto the storage container. Repeat this with rest of the soaked urad dal.

Now squeeze off the excess water completely from the soaked idli rava. If there is excess water or moisture, it makes the batter runny. After each squeeze, add the rava to the urad dal batter.

Add salt as needed for the batter. I added ~1 teaspoon of salt, adjust per taste preference.

Using clean hand, mix the batter well. The batter should be thick at this stage.

Ferment the batter in a warm place for 7-8hrs or overnight. It should double up in volume and the batter should feel light and airy.

Place the idli steamer with enough water on medium heat. If using cloth to steam the idlis, wet the prepared white cotton cloth and line it on the idli plate.

Adjust the consistency of the idli batter by adding water as needed. The batter should neither be too thick nor thin. It should not be runny but drop slowly from the ladle.

Fill the idli plate with the idli batter.

Place the idli plate inside the idli pot/steamer and steam cook for 8-9 mins on medium flame.

To check if the idli is done, wet your hand and touch the top, if it sticks it requires another 2-3 mins of steaming, if not remove it from the steamer. Sprinkle cold water on top and let it rest for 5 mins.

Remove the idli by gently pulling off the cloth. If the idli is stuck to the cloth, sprinkle a few more drops of water and wait for another couple of minutes.

Remove all the idlis from the cloth. For next batch, wet the cloth again and repeat the above steps.

Serve idlis hot with ghee drizzled on top with side dishes like karam podi, coconut chutney, peanut chutney or sambar.

Recipe Notes

• The ratio for Andhra Style Idli Batter recipe is 1:2 for whole urad dal and idli rava. You can increase the idli rava by ½ cup if your urad dal yields a lot more volume on grinding.
• We dont use flattened rice/poha or cooked rice or methi seeds for making idlis.
• Using white cotton cloth to steam idlis is optional, it retains the moisture there by keeping the idlis soft and fluffy.

Recipe Card

📖 Recipe

Andhra Idli | How to make Soft Idli using Idli Rava

Ramya

Learn how to make Traditional Andhra Idli recipe using Idli Rava with step by step pictures. Easy recipe to make soft idli using idli rava/rice rava in mixer grinder.

4.7 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Soaking Time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Breakfast

Cuisine Andhra Cuisine

Servings 20 Idlis

Equipment

• Mixer Grinder
• Idli Pot/Steamer

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 1 cup Whole Urad Dal
• ▢ 2 cups Idli Rava Uppudu Rava
• ▢ Water as needed
• ▢ Salt as needed

COOK MODEPrevent your screen from going dark

Instructions

 

• First wash and soak 1 cup whole urad dal for 4-5 hours in enough water in a cold place.
  
• Before grinding the urad dal, soak 2 cups idli rava in enough water for not more than 30 mins.
  
• Now drain the excess water from soaked urad dal and add it it to the mixer grinder. If needed, grind it batches.
  
• Add 1-2 tablespoon of cold water as needed and grind the dal by pulsing a few times until the batter is fluffy and smooth. Don’t add a lot of water while grinding the dal and don’t grind the batter continuously. If the batter feels warm, place the jar in fridge for few mins or let it rest until it cools down. Remove the batter onto the storage container. Repeat this with rest of the soaked urad dal.
  
• Now squeeze off the excess water completely from the soaked idli rava. If there is excess water or moisture, it makes the batter runny. After each squeeze, add the rava to the urad dal batter.
  
• Add salt as needed for the batter. I added ~1 teaspoon of salt, adjust per taste preference.
  
• Using clean hand, mix the batter well. The batter should be thick at this stage.
  
• Ferment the batter in a warm place for 7-8hrs or overnight. It should double up in volume and the batter should feel light and airy.
  
• Place the idli steamer with enough water on medium heat. If using cloth to steam the idlis, wet the prepared white cotton cloth and line it on the idli plate.
  
• Adjust the consistency of the idli batter by adding water as needed. The batter should neither be too thick nor thin. It should not be runny but drop slowly from the ladle.
  
• Fill the idli plate with the idli batter.
  
• Place the idli plate inside the idli pot/steamer and steam cook for 8-9 mins on medium flame.
  
• To check if the idli is done, wet your hand and touch the top, if it sticks it requires another 2-3 mins of steaming, if not remove it from the steamer. Sprinkle cold water on top and let it rest for 5 mins.
  
• Remove the idli by gently pulling off the cloth. If the idli is stuck to the cloth, sprinkle a few more drops of water and wait for another couple of minutes.
  
• Remove all the idlis from the cloth. For next batch, wet the cloth again and repeat the above steps.
  
• Serve idlis hot with ghee drizzled on top with side dishes like karam podi, coconut chutney, peanut chutney or sambar.

Notes

• The ratio for Andhra Idli Batter recipe is 1:2 for whole urad dal and idli rava. You can increase the idli rava by ½ cup if your urad dal yields a lot more volume on grinding.
• Using white cotton cloth to steam idlis is optional, it retains the moisture there by keeping the idlis soft and fluffy.

Keyword Breakfast, Breakfast Recipes, Idli Recipes

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