Idli Recipe Using Rice Rava – Type 1(ಅಕ್ಕಿ ತರಿ ಇಡ್ಲಿ ಮಾಡುವ ವಿಧಾನ)

Idli is the most common and healthy breakfast of South India and nowadays prepared all over..  Hot hot Idlis with ghee and chutney /Sambar/ even saagu.. Along with a cup of tea/coffee, makes an excellent and healthy breakfast for the day…. 🙂

It is also healthy kid’s breakfast recipe because it is steamed and not deep-fried or shallow-fried..


Ingredients needed: 

Idli Rava or Akki Thari or Rice Rava ಅಕ್ಕಿ ತರಿ- 1.5 cups or lesser than 2 cups
Urad dal or Uddina bele ಉದ್ದಿನ ಬೇಳೆ – 0.5 cup
Avalakki/ Poha/ Beaten rice ಅವಲಕ್ಕಿ – 1 fist or 1 hiDi or 1/2 cup
Menthya / Methi seeds ಮೆಂತ್ಯ- 2 tspns
Baking soda ಸೋಡಾ ಬೇಕಾದಲ್ಲಿ- 1/2 tspn
Salt ಉಪ್ಪು – 3-4 tspns.. or as per your taste.


[1] Soak Urad dal , Avalakki and Menthya seeds in water for 5-6 hours or overnight.. ಉದ್ದಿನಬೇಳೆ, ಅವಲಕ್ಕಿ, ಮೆಂತ್ಯ ನೆನೆಸಿ..

[2] Grind it to a very smooth, soft textured batter… The texture would be really awesome to touch and feel… ನೆನೆಸಿದ ಮಿಶ್ರಣ ಚೆನ್ನಾಗಿ ರುಬ್ಬಿ ಒಂದು ಬದಿಯಲ್ಲಿ ಇಡಿ..

[3] Keep the ground batter aside…

[4] Now, wash and soak Akki thari or Idli Rava for 15-20 mins.. ಅಕ್ಕಿ ತರಿಯನ್ನು ತೊಳೆದು ರುಬ್ಬಿದ ಮಿಶ್ರಣಕ್ಕೆ ಹಾಕಿ ಕಲೆಸಿ..

[5] Mix the Urad dal batter and Soaked Idli Rava/Akki thari ( From steps 3 and 4 ) and mix well completely..

[6] This is our Idli batter.. Keep this aside for fermentation for 7-8 hours or till done. ( The volume increases post fermentation ) .. Now mix again very well.. Add salt, Baking soda.. ಎಂಟು ಗಂಟೆ ಕಾಲ ಈಡ್ಲಿ ಹಿಟ್ಟು ಹುದುಗು ಬರಲು ಬಿಡಿ..

[7] Pour into Idli moulds/plates which are greased with ghee/oil and can make idlis either in pressure cooker without whistle or Idli cooker available separately in markets.. ( Steam for 15-20 mins or till done by touching it if not sticky to hands) ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಎಣ್ಣೆ ಸವರಿ ಅವಿಯಲ್ಲಿ ಬೇಯಿಸಿ..

[8] Serve hot with Vegetable sagu or Chutney or sambar…ಸಾಂಬಾರ್ /ಚಟ್ನಿ/ಗೊಜ್ಜಿನ ಜೊತೆ ಬಡಿಸಿ..


Related tips :: 

  • The batter should be thicker than Dosa batter but the consistency shouldnt be too thick as it might turn the idlis harder.. During that scenarios add 1/2 glass of water and mix well..
  • Adding poha/avalakki is to make idlis softer and smooth..
  • Salt added could be just before pouring idli to moulds or during grinding itself one can add crystal salt (My mother does this way)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.