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


rava idli recipe, instant rava idli recipe

rava idli recipe with step by step photos – 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.

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

rava idli recipe below:

4.5 from 19 reviews
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 dahi/curd/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/hari mirch, chopped
  • ½ inch ginger/adrak, finely chopped
  • 10-12 cashews/kaju, 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/rai
  • 1 tsp chana dal/split and husked bengal gram
  • 10-12 curry leaves/kadi patta, chopped
  • a pinch of asafoetida/hing
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. after 20-30 minutes, if the batter looks thick, then add a few tablespoons of water to get a medium consistency. rava absorbs water and so the batter might thicken after 20 to 30 minutes.
  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 ½ to ¾ teaspoon of eno or fruit salt.

lets start step by step rava idli recipe:

1. heat 2 to 3 tsp oil or ghee in a pan. add 1 cup 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 10-12 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 1 tsp mustard seeds. then add 1 tsp chana dal, 10-12 curry leaves and a pinch of asafoetida. fry till the chana dal become golden.

rava idli preparation

4. add this whole mixture to the roasted rava along. add ½ cup curd/yogurt & salt along with ½ inch chopped ginger and 1 chopped green chili.

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. after 20-30 minutes, if the batter looks thick, then add a few tablespoons of water to get a medium consistency. rava absorbs water and so the batter might thicken after 20 to 30 minutes.

roasted rava curd mixture

6. just before steaming, add a pinch of baking soda in the batter and mix well. you can also add ½ to ¾ tsp eno/fruit salt in place of baking soda. pour the rava idli batter in greased idli moulds. i do not prefer the soapy smell of baking soda, hence i have added a pinch. you can add upto ¼ tsp of baking soda, if you are fine with it.

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





{ 89 Responses }

  1. Ankita sinha says

    Hiii…dassana..
    Thank u so much for a great recipe..i loved it and i made rava idili first time in my life and i never know that it is very easy but now off course it is with the help of ur recipe….n the picture also helps me a lot…

  2. Priyanka says

    You solved one of my early morning quick breakfast problems! Thanks Dassana, the rava idlies turned out great, looking forward to more recipes under the breakfast section!

  3. Sraddha says

    Tried this recipe, It turned out to be superb in taste, served it with the onion tomato chutney from ur blog, but it didn’t rise much( had used a pinch of baking soda)

  4. Anita saini says

    Hey Dassana, The recipe was quite easy and the idlis turned out a Hit and I made tomato Onion chutney as well which was awesome too. The best thing of your blog is pictures. Keep it up. Thanks

  5. Vinita says

    Hello Dassana, I am a big fan of your food blog. I tried instant rava idly following all instructions -taste was very nice but didn’t rise. What could have gone wrong?

  6. sandhya says

    I tried this n it came out well. pl.share if you have the recipe of onion n alu sagu type which they gave along with rava idly in bangalore.

  7. Julie says

    Can I bake these in the oven? If so, what temp? I was thinking I could add a pan of water on the lower shelf to put more steam in the oven. Thoughts? I love your blog!

  8. Reet says

    Dear Dassana,
    You know what’s the best thing about your blog? The pictures……. !!!! So clear and lovely pics make you get into the kitchen right away. I love the MTR readymade Idli mix and didn’t know if that can be replicated. So, I googled it and as always, yours recipe was the top most. As soon as opened the link and saw the first picture, I said, “Aaha, that’s exactly what I was looking for.”

    All of your recipes I tried were a huge success. Yesterday I made onion-tomato chutney and my husband loved it. So, thank you for being so good and sharing your skills 😀

  9. Girish K says

    Hi Dassana. Thank you for a lovely website and blog. Really enjoyed reading through your writings. May I wish you and your family, a belated, Happy New Year for 2015.

    Since most commentators, below, are short and terse and to the point, and since the blog space is virtually (a pun !) limitless and free, I am going to make a loong comment. I live with my wife in Cleveland, Ohio, USA and we are pretty much alone – my two kids have grown up and flown the coop and are in different cities. Any food I prepare – yes, the man of the house does all the cooking in our house – so any food I prepare last for days and days until we get sick of the same- the- same, and throw it out. Bad behavior, please excuse.

    Anyway, we are still recovering from our post holiday blues, and yesterday, Friday, we normally order out for pizza, but we were tired of pizza, so I decided to make some mung dal/Urad dal dosas – the jhat-pat kind. About a cup of Urad dal and Mung Dal, soaked and ground. For quick fermentation I use half cup of soaked Poha ( beaten cooked rice) and/or qtr, cup cooked rice PLUS I add five seeds of fenugreek (methi seeds) and two slices of cut up sourdough bread, one teaspoon of dry yeast, qtr. teaspoon of sugar ( to feed the bacteria – ! ) and a tablespoon of beer – which has a lot of bacteria. Since I don’t normally drink beer or liquor, this means ‘borrowing’ from my next house neighbor. ( ;-D) ) Anyway, I grind up everything and the resultant devil’s brew can be made into anything – even dosas. ;-D)

    However, last night’s dosas were a disaster – and my wife had the temerity to accuse me of try to poison her !!! So, this morning I came to your website and I tried to remedy the situation with one cup of rava roasted with cashew nuts and kaddi patta and mustard and everything else. The dough was still too thin, so I had to repeat your recipe two times !! But I finally made some urad dal/mung dal/rava and god knows what else idlis. My wife ate three and a half idlis, and is now purring like a cat – so I should be grateful to you. I also added half a bottle of beer, so the flavor was like an Appam. Maybe next time I should get my wife completely intoxicated before I try out any new food on her. ha, ha LOL.

    Don’t bother trying to include my recipes in your general website, you may get sued for malicious information. ( Just a joke – ! ) Good luck for the future.

    • says

      thanks girish for this lovely feedback. your writing is interesting and not everyone has a good sense of humor. such comments lighten up the post and i am sure many readers will enjoy reading your thoughts. you have created new recipes and that shows your untapped genius. thanks for sharing this positive feedback.

      • Girish K says

        Dasana, …. wonder of wonders, miracle of miracles ! I am truly surprised that you did not delete my post right away. I immediately rued sending you this irreverent and somewhat irrelevant article – but the blog had disappeared and I could not delete it (!) I’m so glad you decided to post it because I have always felt that one life is too short, and mild, inoffensive humor is the very spice of existence.

        A short note on the use of beer and some wines in Indian and Chinese cooking. I lived for 20 years in erstwhile Bombay, about 40 years ago – so I know that most indian people don’t drink beer or wine as a matter of religion ( especially, muslims etc.) or as a matter of culture, habit or cost. First of all, the alchohol in liquor is very volatile and evaporates very quickly, so no alchohol remains in the final cooked dish. Only some flavor remains, and of course it is highly fermented.

        Secondly, beer has only 5%, 3% or even 0% achohol and even port wine (which has been distilled – ) has17% alch. – if you add it to dosas or idlis then there is no alchohol in the final product. It all flies away and evaporates. Nobody is going to get drunk (!) However beer and especially port wine add their own unique flavors, from the sediments likes lees, which are indescribable. After all, what is the process of fermentation but the creation of alchohol and carbon dioxide by bacteria ? If however, your readers are averse to using any beer, it is perfectly optional and can be omitted.

        I have made rava idlis using corn meal of the same grain size as regular rava. The idlis were a little yellow, and somewhat sweeter but in perfect taste. I am now going to try to make rava idlis with Moriyo – Vrat Rice – since we haven’t ‘fasted’ in the last 25 years. ;-D)
        With best wishes and kind regards,

        • says

          girish, if you had written second comment asking to delete both of them then i would have done that 😉 . normally we don’t delete any comment unless it is rude or spam or makes no sense at all. your comment was very well written and in good humor… and makes for an interesting read. thanks for sharing this info on use of beer and wine in cooking. i am aware of the alcohol getting evaporated in baking because i make rum and wine cakes at times. but i was not aware of adding it to dosa. however in goa there is a idli variety called as ‘sanna’ which is fermented with toddy. in kerala also the appams are fermented with toddy.

    • deadcoder says

      thanks for the wonderful recipe, my family loves rawa idli and now i know how to make one

  10. Maninder Bedi says

    I included Rava Idlies in the spl Christmas Breakfast for my family today. Though I made little variation, but the recipe has really made a super breakfast. Thanks, and keep it up. God bless.

  11. says

    Hi Dasaana,
    I follow your blog and recipes. I haven’t commented before. But today I am making rava idli. I had to come to your blog and say Hello and thanks :).
    Thanks for Delicious recipes you doing for us.

    Harry

  12. 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.

  13. 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

  14. 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?

  15. MANU THAKUR says

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

  16. 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.

  17. 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

  18. 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.

  19. 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.

  20. 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)

  21. 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.

  22. 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.

  23. Garima Dogra says

    This recepie is really yummy ….my husband enjoyed it a lot….thanks a ton!!!

  24. 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.

      • Sheela says

        I noticed that your Rava Idli recipe has yoghurt in it. It is the same as curds. Is it not? I’m a bit confused when you replied to Raji saying that you’d soak the rava in curds next time as she has suggested! Did I miss something?

        Keep up your good work! I enjoyed following your recipes and making wonderful dishes. Thank you!

        • says

          It is curd. I do write yogurt since many of the blog’s western readers are familiar with the word yogurt instead of curd. In India both curd and yogurt words are used interchangeably. But abroad both are different.