Idli is a popular south indian breakfast, generally made using idli rice . I have posted a detailed recipe of how to make idli batter. I always get mails or comments , to post the recipe of idli using idli rava. Long time i have been wanting to try out this, and finally i bought idli rava, 2 weeks back. Though i have personally not tried idli using idli rava, a friend of mine always makes idli in that way. So i called her up and clarified my doubts and made idli using idli rava. It turned out super soft. Scroll down to see the "notes"section for more tips , when you are grinding in the mixie.
Ingredients 
Preparation Time : 4 hours + 8 hours fermentation | Cooking Time : 8-9 mins(for steaming) | Yields : approx.25 idlis
Idli rava 3 cups
Urad dal 1 Cup
Poha 2 tblsp (optional)
Methi seeds 1/2 tsp (optional)
Idli rava 3 cups
Urad dal 1 Cup
Poha 2 tblsp (optional)
Methi seeds 1/2 tsp (optional)
Method:
- Soak the idli rava in water. The waters should just cover the rava. do not add more water.Let this soak for 4-5 hours.
- Soak the urad dal in water and if adding poha or methi seeds add that too.
- Soak the idli rava first and let it soak for 4 - 5 hours.
- Urad dal can be soaked seperately for an hour. It is enough.
- I grind in the grinder. But my friend told you can do in the mixie too.
- Drain the water from urad dal and grind the urad dal (methi+poha ,if using) into a smooth paste using enough water in between.
- The batter should be smooth and fluffy and not very thick or grainy.
- Add this to a big wide bowl or box.
- Take out the soaked idli rava and drain some excess water, be gently squeezing it.
- Add it to the ground urad dal.
- Mix it well with the urad dal. Let it get mixed evenly, then only you will get soft idlis.
- Add salt to this and mix well. Let tit ferment for 8 hours. Mine will always get fermented in 6-7 hours, still i don't know how and why!!!, irrespective of the weather. So generally i grind either in the during the day or if i happened to grind in the night, i will do it around 11 pm.
- Else it will over ferment and make the idlis sour.
- Before fermentation the batter should be in a flowy consistency, as shown in the picture.
- Once the batter is fermented, mix it well and grease the idli moulds and por the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked)
Notes:
- If your idli rava is too thin, then you can add as it as to the ground urad dal.
- If it is bit big, then grind for a minute in the last grind along with the urad dal.
- If grinding in mixie, grind using the whip button.
- Do not grind continuously. Else it will get heated up.
- If heated up, the batter will become hard and make the idli hard.
- I recommend you to add poha |aval, if grinding in mixie.
- Dosa turned out well in this same batter.
Check out my Idli post for more tips.
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