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 rava idli, no grinding and fermenting is required. The idlis are made with rava which is also known as sooji or fine semolina (cream of wheat).
This is my version of making instant rava idli. 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 to make the idli. This recipe of rava idli is different from the Idli made with rice rava. whereas this one uses wheat rava or cream of wheat. The other one uses rice rava or cream of rice.
It goes well with coconut chutney and sambar. I had served the rava idli with coconut curry leaves chutney.
How to make rava idli
1. Heat 2 to 3 tsp oil or ghee in a pan. Add 1 cup rava (cream of wheat) 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.
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.
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 becomes golden.
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.
5: add ¼ to ½ cup water or as required and make a batter that is neither thick nor thin in consistency. Keep aside covered for 20-30 mins. After 20-30 minutes, if the rava idli 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. If the curd is thick, then also you may need to add more water.
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 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 up to ¼ tsp of baking soda if you are fine with it.
7. Steam the idli in an electric cooker, steamer or pressure cooker for 10 to 12 minutes or more till a toothpick inserted in the idlis come out clean.
8. Remove them from the mould and Serve the steaming hot rava idli with idli podi or with your favorite coconut chutney.
ingredients for rava idli
- 1 cup rava (sooji or semolina or cream of wheat)
- ½ cup curd - fresh or sour (yogurt)
- 1 generous pinch baking soda * check notes
¼ to ½cup water or more - add accordingly and as required to get a medium consistency batter - which is neither thick nor thin.
- 1 green chili, chopped
- ½ inch ginger, finely chopped
- 10 to 12 cashews, chopped
- 2 to 3 teaspoons ghee or oil for roasting the rava
- 1 teaspoon oil for frying the cashews
- salt as required
- 1 to 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split and husked bengal gram)
- 10 to 12 curry leaves, chopped
- 1 pinch asafoetida (hing)
- 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.
- Keep on stirring often when roasting them.
- Remove the roasted rava in a mixing bowl and keep aside.
making tempering for rava idli
- In the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
- Remove and add the fried cashews to the rava in the mixing bowl.
- In the same pan, add 1 tsp oil more and heat it.
- Splutter mustard seeds. Then add chana dal, curry leaves & asafoetida. Fry till the chana dal become golden.
making rava idli batter
- Then add this whole mixture to the roasted rava.
- Add curd (yogurt) along with chopped ginger, green chilies and salt.
- Add water as required and make a batter which is neither thin nor thick.
- Keep aside covered for 20-30 minutes.
- 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
- Heat water in a steamer, electric cooker or pressure cooker.
- Just before steaming, add baking soda in the batter and mix well.
- Pour the batter in greased idli moulds.
- Place the idli stand in the electric cooker, steamer or pressure cooker.
- Steam the idli for 10 to 12 minutes or more till a toothpick inserted in the idlis come out clean.
- Remove them from the mould and serve the steaming hot rava idli with idli podi or with your favorite coconut chutney and sambar.
- 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.