Idly rava is made from raw rice or parboiled rice also called as (idli rice).

For making idli I use the idly rice to make idli rava, afterall we are not altering the taste of the idly but just the texture of it. I make idly rava about 4 kilograms every three months and store it in the freezer in a ziplock as I find it a longish process to do everytime I want idly, about 16 cups which will last for a family of four for 16 breakfasts. So you can calculate according to your family size while making the idly rava and make accordingly.

This idly rava can be used for making “Kozakattai” another steamed dish or to coat any fritters or patty whihc needs a crispy outerlayer instead of a breadcrumb.

Keep two muslin cloth handy, to dry the soaked rice and to cover it from dust from the top.

Grinding stone or Blender