Simple Indian Recipes... 
Simple, delicious and healthy dishes that can be made even by first timers.
Home   |   Breakfast Ideas   |   Pasta   |   Chicken   |   Rice Dishes   |   Diet Food

Rava Idli

- Submitted by Dahlia on 14th Jan 2008

(Semolina Cakes, Sooji ka Idli, Instant Idlis)

Rava Idli

Rava Idli is a very interesting variation to the traditional idlis. It is a traditional dish from the state of Karnataka. The best part about making these idli is that it needs no planning ahead, no grinding the batter, no fermentaion etc. It can be made instantly with vey few ingredients which most of us already have on hand. This makes it perfect for busy week days and for unexpected guests.

You can mix in colorful vegetables and make the idlis kid friendly. I have elaborated below. In our house, my daughter loves rava idlis with beetroot and green pea topping. My son on the other hand like to have carrot idlis. You can make according to each ones liking and enjoy. So here comes the recipe.

Recipe For Rava Idli

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves : 6

Ingredients

  • Rava – 2 cups
  • Green chilies – 2 (minced)
  • Sour curd – 2 cups
  • Onion -1/2 (finely chopped)
  • Baking (or Cooking) Soda - 1/4 tsp
  • Cilantro - 3 stalks (finely chopped)
  • Salt - to taste

For Tempering

  • Oil - 1 tbsp
  • Ghee - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Channa dal - 1 tsp
  • Urad dal - 2 tsp
  • Asafoetida - a pinch

Other Optional Ingredients

  • Cashew nuts - 1 tbsp
  • Carrot - 2 tbsp (grated)
  • Coconut (grated) - 2 tbsp
  • Beetroot - 2 tbsp (grated)
  • Green Peas - fresh or frozen (2 tbsp)

Method

  1. Heat oil and ghee in a pan. Temper the mustard seeds, urad dal and bengal gram dal. 

    Rava Idli

  2. Add the asafoetida, chopped onion, green chili and curry leaves. Fry for a minute. 

    Rava Idli

  3. Add the rava and roast it till a nice aroma comes. 

    Rava Idli

  4. Mix it with sour curd and keep aside for 10-15 minutes. 

    Rava Idli

  5. Add required water to make a thick batter. Also add cooking soda, salt and chopped cilantro (optional)  to the above mixture and mix well. You can also add the finely chopped (or grated) vegetables or grated coconut or chopped nuts to the batter at this stage. But, I like to layer it in the idli moulds while preparing the idlis as shown in the picture.

    Rava Idli

  6. Grease the idli plates with few drops of oil and pour the batter if you have mixed the vegetables with the batter. If you are like me, I like to first place a cashew on the idli moulds.

    Rava Idli

  7. Next, add about 1 tsp of grated vegetables in each mould. 

    Rava Idli

  8. Finally pour the batter and steam it for about 15 - 20 minutes. When you demould the idli, you will have pretty vegetable topping on each idli which makes it visually appealing. 

    Rava Idli

Tips

  • You can also make grits idli, cornmeal idlis or semiya idli using the same procedure.
  • Today I have mixed in the seasoned oil with the batter and topped the vegetables while making the idlis. You can do it the opposite by mixing in the vegetables and adding the seasoning to the idli plates while making the idlis. I have made adai idlis in that way. Do take a look and try out that way also some day.

Serving Rava Idli

Rava Idli

More Idli/Dosa Recipes

Ragi Adai Ragi Adai Masala Dosa Masala Dosa Kanchipuram Idli Kanchipuram Idli Tricolour Idli Tricolour Idli
See more...


You May Also Like


Post a new comment

2000 Characters left
Name
Your name will be displayed next to your comment.
Email
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (9)

Person emanuelmaruio   (August 10, 2016)
It is very useful http://www.essayguardian.com
Person shweta   (December 8, 2014)
hi i tried to make this idli but it came out to be stiky i had two question one which rava to be used for it (i used bombay rava)and what should be the consistance of batter?
Person Dahlia (S.I.R. Author)   (December 18, 2014)
Hi Shweta. You can use bombay rava. The batter should be a thick batter. Try to reduce the amount of curd next time.
Person sneha   (June 14, 2013)
i have a question about the first step of preparation: after roasting the rava and cashew, do we have to let it cool before we mix it with curd? or can we mix it while it is hot?

i mixed it while it was hot, and i think it worked in favour of the curd because what i used was not very sour. but i would still like to know if mixing the curd and rava while hot/cold affects consistency and softness of the batter.

i made it with your tomato pickle recipe and the combination worked like a dream!

thank you
Person Dahlia (S.I.R. Author)   (June 17, 2013)
rava idli and tomato pickle.... perfect combination!!! I usually mix it immediately after roasting... However my mom prefers to roast the rava in bulk and store it... whenever she wants to make it, she could make it in a jiffy.. both ways the idlis have turned out great..
Person raji ramakrishnan   (May 6, 2012)
what is the curry you have displayed along with rava idli
Person Dahlia (S.I.R. Author)   (May 7, 2012)
Hi Raji, It is actually a brinjal curry given by my friend. I personally like to have rava idli with corriander or mint chutney.
Person raji ramakrishnan   (May 6, 2012)
hi,

our breakfast today. turned out well. added grated carrot, green peas very nice thank you.
Person Dahlia (S.I.R. Author)   (May 7, 2012)
Even I like to add grated carrot. But somehow I've never clicked a picture of it.

Post Comment


Subscribe Newsletter

Please press the subscribe button to join our Google Group and subscribe to our newsletter.

 Subscribe!

Follow Us
         
Indian Breakfast Recipes Broccoli Recipes Pasta Recipes Indian Chicken Recipes