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Want soft and spongy idlis without using the special idli rice and don't have a wet grinder? This step-by-step no-soda, no-rice, idli recipe is all about proportions, soaking, grinding, fermenting the batter correctly and steaming to get those fluffy, cloud like idlis using idli rava. You can use this batter not just for idlis, but for uttapams & appe too.

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Why make Idli with Idli Rava
Ingredients to make soft Idlis
How to make Idli Batter using Idli Rava
How to know the batter is ready for Idlis
How to make soft & spongy Idlis with Idli Rava Batter
Anvita's Top Tip
Common Mistakes to Avoid When Making Idlis Using Idli Rava Batter
How to serve
Pairings
Soft & Spongy Idlis using Idli Rava

I thought my idlis were good. Then one day, my friend's mom made idlis that were even better. They were so soft, spongy, and fluffy that they melted in my mouth. her secret to soft spongy idlis was using idli rava and that too without any soda and wet grinder. I was sold. So I asked her to teach me her recipe, tips and tricks, which I am sharing below.

Why make Idli with Idli Rava

Truth be told, like many of you I don't have a wet grinder and neither do I always have idli rice handy at home. That's when idli rava comes handy.

Traditional idli uses whole rice that needs to be ground for a longer time. Wet grinders are best for grinding this whole rice.
Idli rava skips this long grinding step because it is already made from parboiled rice ground to the right texture.
Idli rava batter is also more forgiving & ferments more easily and consistently

Ingredients to make soft Idlis

This is just a gist of the ingredients. For batter prep and ratio details, see idli batter recipe.

Idli rava - for the traditional base without grinding.
Urad dal - is the backbone for fermentation, softness and lift.
Fenugreek (methi) seeds - just a tiny amount enables better fermentation for the batter to stay soft.
Poha or cooked rice - help in better fermentation of the batter, to ger more rise and air bubbles in the idli. The starch in it also gives the idlis a cloud like texture. Lastly they also help in grinding in a ixer instead of a wet grinder, improving softness which you would otherwise lose.
Salt - ofcourse needs to be added at the right stage so that it doesn't slow down the fermentation.

If you'd like the full batter process, from soaking to fermenting, check out my detailed idli batter using idli rava post for step‑by‑step prep before you get to the steaming stage.

How to make Idli Batter using Idli Rava

Soak urad dal & methi in one bowl and idli rava in another for atleast 5 hours. 20 minutes before grinding soak poha if not using cooked rice.
Grind drained urad dal, poha and squeezed idli rava in batches with cold water (add gradually) until light and smooth.
If the mixer heats up, pause or add a couple of ice cubes.
Mix dal batter, rava, & whisk with your hand in circular motion for 5 minutes and into a thick, pourable batter.
Ferment the batter. You could either use an Instant Pot and ferment it on yogurt mode for 8- 12 hours. Or cover the container with a lid and ferment it in the oven with the light on. If your oven has a bread proof setting like mine, use that setting to ferment your batter at 95 F overnight.

How to know the batter is ready for Idlis

Proper rise - You should see a clear rise in volume or a light dome on the top.
Aerated texture - When you spoon through the batter you will see small air bubbles and the batter will feel light instead of heavy and pasty.
Smell test - Look for a mildly sour aroma just enough for the right fermentation. If the batter smells fishy it's over fermented.

How to make soft & spongy Idlis with Idli Rava Batter

Prep the steamer - add water in your idli steamer or pot such that you make sure it's not touching the idli plates, and get the water to start steaming.
Check and stir the batter - gentle stir the fermented batter without knockiing out the air bubbles to ensure soft idlis
Grease the moulds - using a brush grease the moulds with oil or ghee.
Fill the molds - Fill ¾th of each mold with batter, leaving room for the idli to rise and puff up.
Steam - Steam for 15 minutes on medium heat and then insert a knife or toothpick in the canter to make sure it comes clean. If you live on higher altitudes you might need more time.
Rest - remove the plates rom the steamer and allow the idli to rest for a couple minutes before you start scooping them out with a greased spoon or knife.

Anvita's Top Tip

Get the batter consistency right. Idli rava batter should be thick yet airy, not pourable like dosa batter and not stiff like dough. If it's too thick, it won't ferment well. If it's too thin, your idlis will turn flat. The batter should fall off the spoon slowly and hold its shape for a second before settling.
Fermentation is about warmth, not time. Fermentation doesn't follow the clock it follows temperature. In cooler kitchens, idli rava batter needs a consistently warm spot to rise properly. Use an oven with the light on or an Instant Pot (yogurt mode) and look for a gentle rise and airy texture, not a strong sour smell.
Handle fermented batter gently & steam with care. Once fermented, the batter is full of air, rough stirring or aggressive steaming will knock that air out. Gently fold the batter once or twice, fill molds only ¾ full, and steam on medium heat until just cooked.

Common Mistakes to Avoid When Making Idlis Using Idli Rava Batter

If you want soft idlis, it's not just the perfect steaming but also the right batter stage.if any of these are missing, the idlis can turn out dense even if you steam them correctly.

Mistake to Avoid	Why It Happens	Result	How to Fix It
Batter too thick	Not enough water during grinding or after mixing rava	Poor fermentation, dense idlis	Add water gradually until batter falls slowly from a spoon
Batter too thin	Excess water while grinding	Flat, spreading idlis	Mix in 1–2 tablespoon idli rava, rest 15 minutes, then adjust
Idli rava not drained well	Retained soaking water	Watery batter	Gently squeeze rava before mixing
Batter heats up while grinding	Overloading mixer, long grinding	Weak fermentation	Grind in short bursts using cold water
Batter doesn’t ferment	Cold kitchen or old urad dal	Hard, flat idlis	Ferment in oven/Instant Pot; use fresh urad dal
Batter over-ferments	Left too long in warm spot	Sour smell, collapsing idlis	Stir gently, use immediately or repurpose as uttapam
Salt added before fermentation (cold climates)	Salt slows yeast activity	Delayed or weak rise	Add salt after fermentation if kitchen is cold
Rough handling of fermented batter	Vigorous stirring	Loss of air	Gently fold batter once or twice before pouring
Overfilling idli molds	Batter expands while steaming	Misshapen, dense idlis	Fill molds only ¾ full
Steaming on very high heat	Excess steam pressure	Hard outer layer	Steam on medium heat
Opening lid too early	Steam escapes mid-cook	Idlis sink or turn gummy	Wait full steaming time before opening
Over-steaming idlis	Fear of undercooking	Dry, rubbery idlis	Steam only until a toothpick comes out clean
Not greasing molds	Skipping oil	Idlis stick and break	Lightly grease molds every time
Letting idlis sit too long in molds	Condensation forms	Wet base	Remove idlis within 2–3 minutes

How to serve

Pair the idlis with Anna style coconut chutney, or sambar or even peanut chutney.

Final Thoughts

Using idli rava to make idlis has never let me down, and I hope it becomes just as reliable in your kitchen. If you try it, please come back let us know how they worked for you. Your tweaks, your wins, even your questions and share your experience or leave a rating.

Pairings

These are my favorite dishes to serve with Idlis

Coconut Chutney