Rava Idli Recipe

Instant rava idli are a breakfast food made with semolina, curd, herbs and basic spices. These soft, fluffy rava idlis are great to enjoy with a chutney & potato sagu. Rava idli are very popular in the tiffin centers of karnataka.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time20

Cook Time10

Resting30

Total Time30

Servings8 rava idli

AuthorSwasthi

Ingredients (1 cup = 240ml )

To Temper

1 cup semolina (bombay rava/ suji/ chiroti rava)
2 tablespoon ghee
½ teaspoon mustard seeds
¼ teaspoon cumin seeds
½ tablespoon chana dal /bengal gram
1 tablespoon cashews chopped (optional)
10 curry leaves
2 green chilies chopped (skip if making for kids)
¾ teaspoon ginger grated or paste

Other ingredients

⅓ teaspoon sea salt (or use as needed)
2 to 3 tablespoon coriander leaves chopped finely
¾ cup curd/ yogurt (or ½ cup diluted with ¼ cup water)
½ cup water to soak rava (+ 2 to 3 tbsps to adjust the consistency)
1 teaspoon lemon juice (omit if using eno)
1 teaspoon Eno or fruit salt or ¼ tsp Soda bicarbonate
1 teaspoon oil to grease idli plates
4 whole cashewnuts or 8 split
1 teaspoon carrot grated optional

How to make the recipe

Preparation

Heat 2 tablespoons ghee in a pan and fry the cashews until light golden. Remove to a plate and reserve aside.
Add mustard, cumin, broken cashews and chana dal. Fry until the dal turns golden. Reduce the flame and add curry leaves, green chilies and ¾ teaspoon ginger.
Saute just for 30 seconds and stir in the rava. Mix well and roast on a low to medium heat until crunchy and aromatic (about 5 mins). Cool completely.

Make Instant batter

Once cooled, add salt, coriander leaves, curd and water. Mix well to form a batter and rest for 30 mins.
After 25 mins, grease the moulds and place a cashew in each of the moulds. Sprinkle some carrots.

How to Make Rava Idli

Bring 2 cups water to a boil in a steamer or cooker. (or use 1.5 cups in IP). Meanwhile check the consistency of batter. If it is too thick sprinkle 1 to 2 tbsps water and mix.
The batter consistency should be thick, of dropping consistency not pouring consistency. Stir in lemon juice and soda bicarbonate. If using eno, use only eno and omit lemon juice.
Give a gentle mix and avoid overmixing. Divide the batter to idli moulds. (I get 8 portions in mine)
Place the idli stand in the hot steamer and cover. Steam for 10 mins on a high flame. A tester or a fork inserted into the center comes out clean if it is well cooked.
Cool down for 3 to 4 mins, demould them with a wet spoon.
Serve rava idli with coconut chutney or potato sagu (recipe in the post).

NUTRITION (estimation only)