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rava idli recipe, how to make instant rava idli recipe | sooji idli recipe

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rava idli recipe, instant rava idli recipe
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rava idli recipe with step by step photos – one quick, easy and instant 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 instant 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 instant 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.

if you like instant varieties of idli and dosa then you can check these links also:

  1. instant idli mix flour
  2. how to make instant idli recipe
  3. instant dosa recipe
  4. how to make instant dosa mix flour
  5. instant oats idli recipe
  6. healthy instant ragi dosa recipe

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 rava dosa, ragi idli, cooked rice idli. instant rava dhokla, rava kesari and poha idli recipe.

instant rava idli recipe below:

4.54 from 41 votes
instant rava idli recipe
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rava idli recipe | sooji idli recipe
prep time
35 mins
cook time
12 mins
total time
47 mins
 

instant rava idli recipe - quick and easy idlis made with sooji or semolina. these sooji idli requires no grinding and fermentation.

course: breakfasts, brunch
cuisine: south indian
servings: 7 idlis
calories: 115 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
ingredients for rava idli
  • 1 cup rava (sooji or semolina or cream of wheat)
  • ½ cup dahi - fresh or sour (yogurt or dahi)
  • 1 generous pinch baking soda * check notes
  • 2.5 to 3 tablespoon water or more - add accordingly and as required to get a medium consistency batter - which is neither thick nor thin.
  • 1 green chili, chopped (hari mirch)
  • ½ inch ginger, finely chopped (adrak)
  • 10 to 12 cashews, chopped (kaju)
  • 2 to 3 teaspoons ghee or oil for roasting the rava
  • 1 teaspoon oil for frying the cashews
  • salt as required
for tempering rava idli:
  • 1 to 2 teaspoon oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon chana dal (split and husked bengal gram)
  • 10 to 12 curry leaves, chopped (kadi patta)
  • 1 pinch asafoetida (hing)
how to make recipe
roasting rava:

  1. heat 2 tsp ghee or oil in a pan. 

  2. add the rava (sooji) and roast in the ghee or oil till they become aromatic and change color.

  3. keep on stirring often when roasting them. 

  4. remove the roasted rava in a mixing bowl and keep aside.

preparing tempering for rava idli:
  1. in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
  2. remove and add the fried cashews to the rava in the mixing bowl.
  3. in the same pan, add 1 tsp oil more and heat it.
  4. splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
making rava idli batter:

  1. then add this whole mixture to the roasted rava. 

  2. add curd (yogurt) along with chopped ginger, green chilies and salt.

  3. add water as required and make a batter which is neither thin nor thick.

  4. keep aside covered for 20-30 minutes. 

  5. 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.

steaming rava idli:
  1. heat water in a steamer, electric cooker or pressure cooker.
  2. just before steaming, add baking soda in the batter and mix well.
  3. pour the rava idli batter in greased idli moulds.

  4. place the idli stand in the electric cooker, steamer or pressure cooker. 

  5. steam the rava idlis for 10-12 minutes or more till a tooth pick inserted in the idlis come out clean.

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

recipe notes

tips for making rava idli recipe:

  • 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.

approximate nutrition info per rava idli:

Nutrition Facts
rava idli recipe | sooji idli recipe
Amount Per Serving
Calories 115 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 3mg 1%
Sodium 99mg 4%
Potassium 71mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 0.6%
Vitamin C 0.9%
Calcium 19.7%
Iron 46.5%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make sooji idli or 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 recipe

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 recipe 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 mixture for making rava idli recipe

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 for idli recipe

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




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Reader Interactions

{ 189 Responses }

  1. Deepa Remesh says

    These idlis turned out great. I tripled the recipe and added just 1/4 tsp baking soda to the tripled recipe. The idlis fluffed up nicely. My husband and kids loved these soft and yummy idlis and kids wanted to packed it in their school lunch box too. Next time, I plan to add grated carrots and other veggies.

    The rava idlis I had tried to make in the past have never come out well and even the ones I have eaten outside were not to my taste. I would never have tried to make rava idlis if not for the fact that all recipes I have tried from your site have turned out so good. After using many recipes from your site, I have started to like so many dishes which I didn’t use to like earlier. And that has made me more adventurous in cooking and trying dishes which I had an aversion too.

    You really have magic in your fingertips to bring forth the best with ingredients. Keep up the great work.

    • says

      thanks deepa for this detailed comment. this recipe can be easily doubled or tripled. of course you can add some grated veggies. it tastes very good with some grated carrots, capsicum and peas.

      usually whenever we have a dislike for some dish, its because we have not got the correct taste and flavor of that particular dish. had we eaten the dish the way it is made, one would not have a dislike or aversion. i knew someone who had an aversion to thai curries. but when i made it, he really liked it and said it was different than what he had eaten. if the recipe is made correctly and rightly with the correct method and technique, then the aversion or dislike won’t be there as you will get to have the authentic and real taste of the dish.

      its the blessings of the goddess that gives the magic and helps me to create good recipes 🙂

  2. Rohini Nair says

    Thank you very much for the recipe. The idlis came out very well. I took a short cut by roasting rava along with the tempering. Thank you once again.

  3. Shruti says

    Very soft and deliscious idlis. Thank you for sharing your recipe. I made it in the microwave and apart from it being very slightly crumbly, it was perfect.

  4. Priya says

    Thank you for this recipe… The rava idlis came out really well.. One of those rare days when my son completed his tiffin and also told me he liked it… made my day!!! 🙂

  6. Shobana says

    tried this and it came out awesome !
    I didn’t expect this much of softness with an instant idly not to forget that too with sooji coz my oats instant idly with cracked wheat always turns out awesome but when I substitute cracked wheat with sooji NOPE ..

    Thanks for the wonderful recipe

  8. Teena says

    Hi Dassana,

    How are you??Wanted to ask that is it fine to add eno/baking soda when making this rava idli for 4 yr and 1.5 year old kids . I had sooji at home so got interested to make this idli but when I saw eno…i stopped there itself and didn’t go ahead with the recipe coz there’s no point in going through it if its not useful for kids…btw…why do we add eno??

    • says

      teena, i am good. eno or baking soda is added to give some porousness, lightness and softness in the idlis. otherwise the idlis become dense and slightly hard. since i have made rava idlis without adding eno or baking soda, i know how the texture is. since the batter is not fermented overnight there is no leavening happening in it. for the leavening action to happen eno or baking soda is used. if eno is your concern, then you can still skip it but the idlis will have some denseness in them.

  9. Vidya says

    Hi Dassana,

    Last night I Just kept the mixture ready… Morning I added curd and followed ur
    instructions.
    Rava idli turned out super delicious… Thanks for the recipe… I made tomato chutney and peanut chutney too..
    Appreciate your effort.
    Thanks

    • says

      dipica, could be due two reasons. one is less water in the batter and second reason is baking soda/eno not fresh. you can also try increasing the baking soda than what is mentioned in the recipe. hope this helps.

  11. Aarti says

    I loved your recipe for instant rawa idli. I often make them in breakfast. They turn out really well as they are soft and fluffy. Thank you for this time saver and delicious idea.

  12. Supriya says

    Hi
    This post comes really late but I cant thank you enough for your recipes .I have been using your site past 4-5 yrs probably more after my marriage because I get bored with routine food very soon and like making experiments,everytime I do a google search and there your website comes up in the list first .Whatsoever be the reason my food with your recipes have always turned out good.I follow your post dedicatedly with respect to measurements too.Its so much fun cooking and knowing that it wont fail because your recipes are always tried and tested ones .Even my yesterday s attempt at Rava Idli came out tasty and my hubby who said I dont want to eat Rava Idli , ate it admiring it that its so nice and soft.

    Thanks Once Again and Keep your recipes coming.

  13. Betty says

    You are doing an absolutely fantastic job at guiding all curious cooks Dassana Amit 😊 All your recipes are easy to follow and explained in the most simplified manner even for amateur cooks. Keep up the great job 👍🏻

  16. Sowmya says

    Awesome recipe. Very easy to make. My idlis turned out very well. I did not add Baking soda. But the taste was absolutely wonderful. Thanks for the recipe.

  17. Nirmala says

    Hello dassana! I am grateful to you, so many times, I used to be helpless if any food item my hubby or son ask me to preparei used to feel hectic sometim in the past. When I came across this URL vegrecepicesofindia, after that everything changed. I got new ideas, tips. I started to love cooking, even my son say” amma prepare Google breakfast”. I am very happy, all the recipe I try from you lists comes out well.. thanks a lot

  18. Kkg says

    Hii ! I am your new fan 🙂 🙂
    I have just downloaded VROI app. And I want to add some of the articles to my favourite list, but that is not happening. I darken the star button on the upper right corner for my fav recipes but again am unable to locate them. Plzz help 🙁

  19. snehal says

    Hey dassana, I prepared these idlis today for breakfast and they have became so tasty. The best part of these recipe is there is no longer fermentation required. I really appreciate your work and every recipe. Trust me, everyday Firstly I go through your app and start cooking. I am inspired by you and have started my own blog also. A lot of thanks to you.

  20. Rachita says

    Thank you for the prompt response, Dassana. I use a lot of your recipes and must say food is so yummy following your directions. My hubby has been advised not to have any fermented food or foods with tomato due to certain medical reasons at the moment. Have been trying to look up some recipes. Do you have any North Indian veggies/curries in mind?

  27. says

    I love this recipe and make it a lot. I add grated Carrots to the recipe to make them a little more healthy. I recently blogged about it and linked your blog to it thank you for your wonderful recipe. Love your blog.

    Justagirlfromaamchimumbai.com

  28. shree says

    it tastes awesome dassana..I always used to depend on instant rava idli mix like ashirvad..believe me your recipe tastes better than instant mix…thanks for sharing one of the best breakfast recipe of karnataka..even I prepared karnata style kesari bath shared by you..waiting to see Karnataka temple style puliyogare soon..please do consider my request

    • says

      thank you shree. homemade rava idli always tastes good. i also plan to add mtr style rava idli. and also i will add the temple style puliyogare after diwali.

  29. Rucha Marathe says

    Thank you sooo much dassana!!

    It is very difficult for a person (who does not know how to cook) like me, to come up with such a yummy dish. Initially, I was very hesitant to try out rava idli. I was secretly hoping that it should not turn out into upma. But then I followed each n every step obediently and the miracle happened!! You are my secret! My mother in law is still wondering where I learnt it from. The dish turned out soo good that I have included it in my morning breakfast menu. You made my day! Wanted to upload the picture but couldn’t find the option. Anyways, keep up the great work sweetness. May God bless you!

    Regards,
    Rucha

    • says

      thank you much rucha. nice to read your comment. no need to tell your mom in law where you learnt the recipe from 🙂
      there is no option of uploading a picture right now. but in the future we may add this option.
      also thanks for your kind wishes.

  30. Shweta says

    Pls. tell me with this one cup how many idlis can be made approx and is it ok if we rest the batter for more time say 3 to 4 hours will this affect the taste…thanks…

    • says

      the recipe yields around 10 to 12 idlis. you can keep the batter for some more time. no problem. but add eno or baking soda just before steaming the idlis.

  31. Reetika says

    Thanks a lot for this recipe.., I could never make this soft idles. Everyone loves them. Very clear explanation . Cooking simplified. We are fond of South Indian food . But I am not perfect. Also tried ur khaman dhokla recipe. It came out awesome. 🙂

    • says

      welcome reetika. nice to know. if you try some south indian recipes often, you will become perfect in preparing them. they are not difficult. in fact i find south indian recipes more easy to prepare, then north indian ones.

  32. Kriti says

    A big shout out to you, Dassana Amit! Your recipes are just too easy to follow! Great job!
    God bless you! 🙂

    • says

      baking powder cannot be substituted with baking soda or fruit salt. too much needs to be added and the bitter taste of baking powder will be felt in the recipe.

  36. Nm says

    Hi
    That’s a quick breakfast to lean on.Could you please tell me if we could prepare the batter a day before and store in the fridge.Will there be any changes in texture

    • says

      you can store in the fridge for a day. add eno or soda just before making the idlis. the consistency of the batter can thicken, so you can add a few tablespoons of water and mix well, before preparing the idlis.

  37. sushma says

    hi,

    any way to skip baking soda or fruit salt ? i tried about thrice making it without either the soda or the salt – the idlis tasted nice but were kind of hard in texture and not fluffy at all. any solutions for this please ?

    TIA.

    • says

      sushma, they will be dense in texture without baking soda or fruit salt. there is no alternative. at the most you can add drinking soda.

  38. Shibi says

    I totally love @vegrecipesofindia.
    The recipes are so simple to try.
    Also i have started to like cooking just because of you ?

  40. Seema Janve says

    Hello mam, I am fond of ur site. Whenever I m in delima about how to make a new recipe, I always trust ur method. It’s easy to understand and gives me hidden tips of making a particular recipe. Really, I am very grateful for ur guidance. Keep it as such please.-Seema Janve, Sirohi,Raj.

  41. Vrushali says

    Thank u so much for the recipe… Its just awesome dear…my hubby liked rava idlis too much….now for my relatives I’m preparing them 🙂

  42. haritha says

    your recipes are very useful
    the photos of preparation make easy to understand the recipe quickly
    thank you………………

  44. Ashmi says

    I used to buy MTR brand idlI mix. But decided to make at home this time and I came to see your recipe. I am making it first time. Looks very easy and tasty. Thank you.

  47. Dr San Myint says

    thanks I am planning to make one by one to all the recipes soon and thanks again it is very good for a diabetes person like me because not with rice.

  49. Ananth says

    Followed the receipe and made the idlis. thanks, Dassana. But unfortunately, the idly was hard. What might have gone wrong? I have not added the soda.. Is that the cause?

  50. 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…

  51. 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!

  52. 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)

  53. 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

  54. 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?

  55. 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.

  56. 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!

  57. 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 😀

  61. 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

  63. 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.

  65. 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

  66. 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.

  69. 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

  70. 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?

  76. MANU THAKUR says

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

  77. 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.

  78. Rajesh Kodi 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

  79. Pravina Parikh says

    Perfect pictures I like rava idli thanks
    Please visit my blog when you get chance

  81. 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.

  82. 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.

  83. 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)

  85. 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.

  87. 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.

  88. Garima Dogra says

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

  90. 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.

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