Andhra Idli Recipe with Idli Rava

Making idlis with idli rava is very simple and always turns out great, even if you use a mixer-grinder to make the batter. This Andhra Idli recipe has been passed down in our family for generations and only needs two main ingredients – urad dal and idli rava.

Prep Time: 20 minutes | Cook Time: 15 minutes | Soaking Time: 5 hours | Total Time: 5 hours 35 minutes | Servings: 20 Idlis

Ingredients

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

Equipment

• Mixer Grinder
• Idli Pot/Steamer

Measurements

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

Andhra Idli Preparation Steps

1. Soak the Urad Dal: Rinse and soak 1 cup of whole urad dal in water for 4-5 hours.
2. Soak the Idli Rava: About 30 minutes before grinding the urad dal, soak 2 cups of idli rava in water.
3. Grind the Urad Dal: Drain the urad dal and grind it in a mixer grinder, adding 1-2 tablespoons of cold water as needed. The batter should be fluffy and smooth. If it warms up, chill the jar briefly.
4. Prepare the Idli Rava: Squeeze out excess water from the soaked idli rava and mix it into the urad dal batter gradually. Ensure the batter isn’t runny.
5. Add Salt: Stir in about 1 teaspoon of salt. The batter should be thick.
6. Ferment the Batter: Let the batter ferment in a warm place for 7-8 hours or overnight until it doubles in volume.
7. Prepare the Idli Steamer: Heat the idli steamer with sufficient water. If using a cloth, wet it and line the idli plates.
8. Adjust Batter Consistency: Add water to the batter if needed. It should drop slowly from a ladle.
9. Fill the Idli Plates: Spoon the batter into the idli plates.
10. Steam the Idlis: Steam cook the idlis for 8-9 minutes on medium flame.
11. Check and Remove Idlis: Check if they are done by touching the top. If they stick, steam for another 2-3 minutes. Sprinkle cold water on top and let rest for 5 minutes. Gently remove the idlis.
12. Serve: Serve hot with ghee and side dishes like karam podi, coconut chutney, peanut chutney, or sambar.

Nutrition

Andhra Idlis are low in calories and high in protein, making them a healthy option for breakfast or a snack.

Tips

• The ratio of whole urad dal to idli rava is crucial; use 1:2 for best results.
• Using a white cotton cloth helps keep idlis moist and fluffy.
• Ensure proper fermentation; it’s key to the idlis’ softness.

Enjoy your delicious Andhra Idlis with a variety of chutneys and sambar for a complete South Indian experience!