rava idli recipe, how to make rava idli recipe | breakfast recipes

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rava idli recipe, sooji idli recipe

rava idli are quick and easy idli variety made with sooji or semolina. these sooji idli requires no grinding and fermentation.

4.45 from 47 votes
total time:
47minutes

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 recipe, rava idli

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 use wheat rava or cream of wheat. the other one uses rice rava or cream of rice.

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

if you are looking for more breakfast recipes then do check:

rava idli recipe, sooji idli recipe
4.45 from 47 votes
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rava idli recipe

rava idli are quick and easy idli variety made with sooji or semolina. these sooji idli requires no grinding and fermentation.
course breakfasts, brunch
cuisine south indian
prep time 35 minutes
cook time 12 minutes
total time 47 minutes
servings 7 idlis
rough calories per serving 115 kcal
author dassana

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 rava idli recipe

roasting rava to make rava idli

  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.

making 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 idli for 10 to 12 minutes or more till a tooth pick inserted in the idlis come out clean.

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

recipe notes

tips for making rava idli
  • 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.

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how to make rava idli

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.

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 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.

making rava idli recipe

steaming rava idli

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

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

steam the rava idli

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

rava idli recipe, rava idli, sooji idli

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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190 comments/reviews

  1. 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.

    • Welcome Rohini. Nice to know this.

  2. 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.

    • Welcome Shruti. Glad to know this. Thanks for your positive feedback on rava idli.

  3. 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!!! 🙂

    • welcome priya. nice to know that your son liked the idlis. thanks for sharing.

  4. Hello, simple recipe, the rava idlis came out well! I added 1/4 tsp baking soda to the batter.

    • Thanks Binu. Good to know this.

  5. 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

    • Welcome Shobana. Rava Idli turns out soft, if made properly. Glad to know that you liked this idli recipe.

  6. Very Excellent recepie rava idli

    • Thanks Rambabu

  7. 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??

    • 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.

  8. 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

    • Welcome Vidya. Glad to know that you liked the rava idli recipe and they came out super delicious.

  9. Hi dasanna

    Pls help my idly dint turn soft wat could have gone wrong

    • 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.

  10. 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.

    • Welcome Aarti. Thanks for your positive feedback.

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