Rava idli

Rava idlis are tasty and easy to cook. I tasted rava idlis for the very first time on a holy trip to temples with my grandma. The tour was for about ten days and it almost covered all the holy places in Southern India. The tour organizers provided us breakfast and lunch. Rava idlis were served to the tourists on the first day. It was more like an atom bomb which we were unable to eat. Later, they served rava idlis for the third consecutive day. A man got really annoyed and he started shouting at those organizers. then, What else? Everyone joined him and started yelling. Finally, they changed the menu. That was the first and last time since i ever tasted Rava idlis. I also understood that the consistency of rava batter is more important for the idlis to be soft. Hope i didn't scare you with my shared experience. Here is the recipe for soft and delicious rava idlis :)

  • wheat Sooji /rava 2cups
  • mustard 1tsp
  • urad dal 1tsp
  • chana dal 1tsp
  • cumin seeds 1tsp
  • curry leaves few
  • grated ginger 1tsp
  • cashew nuts 10 nos
  • chopped green chillies 2 nos
  • red chillies 2 nos
  • shredded carrot 1cup
  • shredded coconut 1tbsp
  • chopped coriander leaves few
  • asafoetida a pinch
  • baking powder 1tsp
  • yoghurt 1cup
  • water 2cups
  • salt to taste
  • canola oil 2tbsp

  • Heat 2tbsp of oil in a pan and splutter mustard seeds, cumin seeds. urad dal and chana dal. saute well.
  • add red chillies, curry leaves, green chillies, cashews, grated ginger and asafoetida to it. Add sooji/ rava to this and fry well till you get a nice aroma of roasted sooji.
  • Put off the stove and allow the rava mixture to get cooled. Add shredded carrot, coriander leaves, coconut, salt to taste along with a cup of yoghurt and mix well.
  • Add water slowly and mix it until you get the consistency of usual thick idly batter. The batter should neither be too thin nor too thick. add baking soda to the batter.
  • Grease oil to the idly plates and start pouring the rava idli batter in all the plates . Place the idli plates inside the idly cooker containing water and close the lid. allow it to cook for 1o minutes. After the idlies are done, cool the idly plates for 5 minutes. Serve rava idlies with milaga podi or any other chutney of your choice.


  1. i like rava idlis...nice presentation...

  2. yes i have tried dis long b4 and it was yummy....gr8 share..i had it with sambar on a day wen i was running out of ideas wat to make.

  3. Soft n perfect rava idlies..love it!

    US Masala

  4. Healthy and perfect, great click too..


  5. Very delicious looking Idli's. First time in your lovely blog, will come back to check your other creations too :)

  6. What a wonderful rava idly, i need few of them right away :p

  7. I've had and made idli's all the time, but I've never had ones made of rava. Sounds delicious!

  8. Lovely Rava Idlis. I just love them. Thanks for visiting.

  9. Rava idli is my fav too but never added vegetables to it...sounds interesting and seems really healthy

  10. Thank you all for your lovely comments

  11. This is my all time favourite and a suppliment to idli for us here in germany where we were not getting the proper idli rice. Your Rava Idlis look super soft... droool...www.roochis.blogspot.com


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