Rava Idli Recipe
Rava Idli is a quick and easy variation of the traditional South Indian idli made with rice and urad dal. Instead of fermenting the batter overnight, this version uses semolina (also known as rava or sooji) and curd (yogurt) for instant results. Soft, fluffy, and lightly spiced, Rava Idli makes for a wholesome breakfast or a light dinner. It pairs beautifully with coconut chutney or a tangy tomato chutney.
🌾 What is Rava Idli?
“Rava” means semolina and “Idli” refers to steamed savory cakes popular in South Indian cuisine. Rava Idli was first invented by the famous MTR restaurant in Bangalore during World War II, when rice was in short supply. Since then, it has become a beloved dish across India.
📝 Ingredients
For the Batter:
- 1 cup fine rava (semolina or sooji)
- ¾ cup thick curd (yogurt)
- ¼ to ½ cup water (as needed to make batter)
- 1 tsp eno fruit salt or ½ tsp baking soda
- Salt to taste
For Tempering:
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp urad dal (optional)
- 1 tsp chana dal
- 1-2 green chilies, finely chopped
- 1-inch piece ginger, grated
- 8-10 curry leaves
- 2 tbsp cashew nuts (optional)
- 2 tbsp grated carrot (optional, for color and nutrition)
🍳 Instructions
1. Dry Roast the Rava
- Heat a pan and dry roast 1 cup of rava on low flame until it turns aromatic and slightly changes color. Do not brown it.
- Transfer to a bowl and let it cool.
2. Prepare the Tempering
- In the same pan, heat 1 tbsp ghee or oil.
- Add mustard seeds. Once they splutter, add urad dal and chana dal. Sauté until golden.
- Add green chilies, ginger, curry leaves, and cashew nuts. Sauté for another minute.
- Optionally, stir in grated carrots for added flavor and color.
- Pour this tempering into the roasted rava.
3. Make the Batter
- Add curd and salt to the rava mixture. Mix well.
- Add water gradually to make a thick but pourable batter.
- Let the batter rest for 10–15 minutes.
4. Add Eno and Steam
- Just before steaming, add 1 tsp eno (or baking soda). Mix gently — the batter will become frothy and light.
- Grease idli molds with oil or ghee and pour in the batter.
- Steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes or until a toothpick inserted comes out clean.
🥥 Serving Suggestions
- Coconut chutney
- Tomato chutney
- Sambar
- Mint-coriander chutney
You can also drizzle a bit of ghee on top for that extra richness.
💡 Tips for Perfect Rava Idli
- Use fresh curd for best taste and soft texture.
- Don’t overmix the batter after adding eno.
- You can add veggies like grated carrot, chopped coriander, or even finely chopped spinach for a nutritional boost.
- Don’t let the batter sit too long after adding eno or baking soda—steam immediately!
🕒 Storage and Leftovers
Rava Idlis taste best when fresh, but leftovers can be stored in the fridge for a day. Reheat them in a steamer or microwave with a sprinkle of water to bring back moisture.
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