15 September, 2017


Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

This is, one more type of rice idly, which is slightly different from the regular one, using only three ingredients ie… raw rice rava, black gram lentil/urad dal and beaten rice. It turns out to be soft and light. This recipe takes less soaking time when compared to, making idly using  soaked whole rice grains, because no need to soak rice rava/semolina rather we have to soak only black gram lentil/urad dal and rice flakes for an hour or two and then grind it into a smooth paste and add in rice rava/semolina into it and mix everything well and keep it for fermentation, for up to 8 to 12 hours depending on the climate of the place you are in. And now a days rice rava/semolina is easily available every where, so you can directly buy it from the stores, if not willing to make it at home.



You may also like to check ⇒  sago/sabbakki/sabudana idlyIdly-sambar-chutney , Maize flour idly , authentic rave/rava idly , semiya/shyavige idly , ragi idly , avalakki/beaten rice idly , lentil less sambar for idly , mallige idly , sweet/spicy stuffed idly , sorghum/Jowar/jolada tari idly , masala/vegetable idly


Ingredients :

  • Rice rava/semolina – 2 cups
  • Black gram lentil/urad dal/uddina bele – 1 cup
  • Beaten rice/rice flakes/poha/avalakki – 1/2 cup
  • Salt to taste



  • Rinse well and soak urad dal/uddina bele and beaten rice for 2 to 3 hours (it’s okay if it is soaked for more time but not less than the mentioned time)
  • Drain all the water and grind it into smooth paste using (only little) fresh water (you can retain the water and grind it in the same water, if you are using Potable water (drinking water))
  • Now add in required amount of salt and rice rava and pulse it for a while, so that the whole mixture gets combined well
  • Transfer into a clean vessel, cover and keep it for fermentation (8 to 12 hours)
  • Once fermented, Pour small portions of the batter into wet idly moulds and steam it for 10 to 12 minutes and remove from the fire
  • Let it sit for 5 more minutes, then remove idly from the moulds and serve hot with coconut chutney