Soft idli recipe using idli rava is explained here. I have seen many good posts describing idli recipe. And I think may be by now most them have masterd the art of preparing soft idlis. So this post is for them who are still having trouble in preparing soft idlis using idli rava. More than that I wanted to have this popular breakfast item on my website. You can serve these idlis with coconut chutney or sambar.
Generally in south India the idlis are prepared by grinding whole rice. But now a days especially in Karnataka, people will use rice rava (cream of rice) instead of whole rice. If you use rice rava the idli texture will be little coarse but taste wise not much difference. But idli rava, which is readily available in most of the shops will make your job much simple. In coming days I will post the recipe of idli using whole rice also.
I have seen many people just increasing the urad dal proportion or using baking soda to get soft idlis. But doing so will cause bloating and gas problems. The ideal rice and urad dal proportion should be 4:1. And if the climate is cold or if you are not using wet grinder then you can change it to 3:1. While giving the measurement I have given the range.., which you have to decide based on the climate and the type of grinder used.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 30 - 40 idlis
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