rava idli recipe, how to make rava idli | quick rava idli recipe

rava idli recipe, instant rava idli recipe

rava idli recipe – one quick and easy idli recipe which was missing on my space. being an idli and dosa lover, i never say no to the different idli varieties out there.

rava idli gets made at home when we want some quick and easy idlis. so i make the idli batter within some minutes and when the idli is steaming i prepare the coconut chutney.

to make rava idlis, no grinding and fermenting is required. the idlis are made with sooji/rava or fine semolina (cream of wheat). this is my version of making rava idlis. i have not added any grated vegetables or boiled peas in the idlis. if you want you can easily add them. just boil the peas beforehand and also keep ready the grated veggies.

you can use both fresh or sour curd/yogurt to make the idlis. this recipe of rava idli is different from the idlis made with rice rava. whereas this one use wheat rava or cream of wheat. the other one uses rice rava or cream of rice.

rava idlis goes well with coconut chutney and vegetable sambar. i had served the idlis with coconut curry leaves chutney.

lets start step by step rava idli recipe:

1. heat 2 to 3 tsp oil or ghee in a pan. add the rava/sooji and roast till they become aromatic and change color. keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.

roasted rava for rava idli

2. in the same pan, heat 1 tsp oil and fry the cashews till light golden. remove and add the fried cashews to the rava in the mixing bowl.

fried cashews for rava idli recipe

3. in the same pan, add 1 tsp oil  more and heat it. crackle mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.

rava idli preparation

4. add this whole mixture to the roasted rava along. add curd/yogurt & salt along with chopped ginger and green chilies.

roasted rava, curd and salt mixture for making rava idli

5: add water as required and make a batter which is neither thick nor thin in consistency. keep aside covered for 20-30 mins.

roasted rava curd mixture

6. just before steaming, add baking soda in the batter and mix well. you can also add eno/fruit salt in place of baking soda. pour the rava idli batter in greased idli moulds.

rava idli batter in greased idli moulds

7. steam the rava idlis in an electric cooker, steamer or pressure cooker for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.

steam the rava idlis

8. remove the rava idlis from the mould and serve the steaming rava idlis hot with idli podi or with your favorite coconut chutney.

instant rava idli recipe

if you are looking for similar recipes then do check rava dosa, idli chaatcooked rice idli. instant rava dhokla and rava kesari.

rava idli recipe below:

4.7 from 12 reviews
rava idli recipe, how to make rava idli recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
rava idli - quick and easy idlis made with sooji or semolina. requires no grinding and fermentation.
AUTHOR:
RECIPE TYPE: breakfast, brunch
CUISINE: south indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
ingredients for rava idli
  • 1 cup sooji/rava/semolina/cream of wheat
  • ½ cup yogurt, fresh or sour
  • a pinch of baking soda * check notes
  • 2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
  • 1 green chili, chopped
  • ½ inch ginger, finely chopped
  • 10-12 cashews, chopped
  • 2 to 3 tsp ghee or oil for roasting the rava
  • 1 tsp oil for frying the cashews
  • salt as required
tempering:
  • 1-2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 10-12 curry leaves, chopped
  • a pinch of asafoetida
INSTRUCTIONS
  1. heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
  2. keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
  3. in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
  4. remove and add the fried cashews to the rava in the mixing bowl.
  5. in the same pan, add 1 tsp oil more and heat it.
  6. splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
  7. then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
  8. add water as required and make a batter which is neither thin nor thick.
  9. keep aside covered for 20-30 mins.
  10. heat water in a steamer, electric cooker or pressure cooker.
  11. just before steaming, add baking soda in the batter and mix well.
  12. pour the rava idli batter in greased idli moulds.
  13. place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
  14. remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.
NOTES
you can easily add upto ¼ tsp of baking soda. since i don't like the soapy aroma of baking soda, i have added a generous pinch. you can also add eno or fruit salt in place of baking soda. add upto ¾ to 1 tsp of eno or fruit salt.




{ 52 Responses }

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  1. Dhanyad says

    This is the third or fourth time I am making rava idlys. Everytime it used to turn out hard and it was quite disappointing. This time I followed your exact instructions and changed the brand of soda….the idlys were soft and yummy…..it reminded us of Kamath restaurant idlys in Bangalore….my hubby was delighted!!

    • says

      thanks for the feedback. if the soda is out of its shelf life then it does not work. so whenever making anything that requires addition of soda, its always better to use one which in its shelf period.

  2. Shilpa says

    Thank you dassana it is an amazing recipe it came out the same way as u guided we had it along with onion tomato chutney it was an awesome combination ty for sharing ur recipies and i truly adore ur blog

  3. smita says

    As I hv less time in morning,can I prepate the mixture and keep it overnight?also plz mention if I need to store the mixture in freeze?

  4. MANU THAKUR says

    Hii…its Manu Thakur..i tried this recipe…rava idli were so tasty….i enjoyed so much ..thanks a lot…

  5. shubhi says

    Hi dassanna,

    i love the way you explain the recipes..simple and easy.
    I tried this recipe. Turned out well,still i have few things to ask you:
    what kind of semolina you have used in this recipe( fine/small or normal/big) because i used fine/small semolina. For few minutes idlies were good..later they became little hard. Is it because of type of semolina,i have used or the time constraint. please tell me if i am using microwave to steam the idli, how much time i should give them to be prepared.

    Thanks

    • says

      thanks shubhi. i have used the small variety which we use to make halwa. did you keep the idlis in a casserole or an air tight container. if you keep them out, then they will dry out. hardness can also be due to over cooking. again, if you have microwaved the idli, then if not done correctly, they will become hard on cooling. generally, when using a microwave, remember the food cooks, even after you remove from the microwave. when i used to make idlis in the microwave, the mini idlis would be done in about 3 mins and the medium sized ones, would take about 4 mins. however, the time will vary from oven to oven. i would microwave on full power. you can cook for 2 or 2.5 minutes and then check.

  6. says

    Hi Dassana,

    Myself Rajesh Kodi, a recipe I got from the site, without adding boil rice.

    By God Idli was very soft and everyone appreciates the idli.

    Next I’m going to try rava idli.

    Thank You

  7. Vinita says

    Hi Dassana,tried rava idli in pressure cooker.They came out very hard and didnt even take shape. What could gone wrong.? Pls advice. Thanks vinita

    • says

      must be due to less water or the baking soda has expired. i guess it less water. the consistency is important and depending on the quality of rava, more or less water is absorbed by the rava.

  8. Dr.Asiya Qazi. says

    Hi,Dassana.M a dr.so m always very busy.I stared cooking only 4yrs back when my Mummy passed away.Before that i never cooked.My Mummy was a very good cook,she loved cooking.i usually try to follow my Mummy’s recipes.But whenever i feel to try something new,i always try to find the recipe on your website.Now i can say that m learning cooking with vegrecipesofindia. All recipe are tested by yourself,and step by step.i have made so many dishes as per your recipes.alway i got the perfect result.Rava idli as you posted is absolutely prfect.but i confused in the batter consistency.but m sure next time i can make perfect batter.last bt not least i will say after my Mummy i am learning to cook through my sister Dassana☺☺☺

    • says

      thanks asiya for commenting again. i am sorry in replying late as somehow the comment system had become messy as we had transferred the server. i am really sorry to hear about your mom. it makes me feel good that you are learning to cook and the blog recipes are helping you. and the fact that you call me sister… i appreciate it. you are most welcome to try as many recipes as you like. thanks once again.

  9. Tamalee says

    Hi.. I want to try this recipe but I don’t have a idli maker here in South Africa so can I use a food steamer?

    • Vasu says

      What else you do not have in S/Africa? I can arrange for Indian cooking utensils and support items, or other special items (e.g. Puja items) and so on from UAE. You can write to me privately (mjrvasu@yahoo.com)

  10. rina says

    What a yum recipe. First time I tried making it And my five year old who hates anything non-roti at dinner time gobbled it up. My hubby was shocked I made it. Lol. Thanks for posting. Took me almost 25 min to roast rava since I was afraid to burn it and have it still be kaccha.

  11. Shamala Lobo says

    Wonderfully and patiently explained recipe! Tried this for dinner and they came out awesome!! Family loved them. Thank you so much for this step by step explanation.

  12. Raji says

    Hai dassanna
    U r reciepes are just awesome..I have one doubt the eno salt which u have mentioned is this the same one which is used as antacid. .being from south I do have suggestion..we generally make rava idli by soaking rava in curd for about 5 to 6 hours which gives a good taste

    • says

      hi raji, its the same eno that we use as antacid. thanks for the suggestion. i will try making rava idli next time by soaking in curd. am sure the taste would be good.