Rava Idli

Rava Idli is a soft, fluffy version of the regular idli, made using rava or semolina instead of rice. It’s a quick and easy breakfast dish that’s very popular in Karnataka and Tamil Nadu. Unlike the regular idli, this one doesn’t need any soaking, grinding, or fermentation. Just mix the batter, steam it, and your idlis are ready in no time.

The War and the Idlis

The story goes back to World War II when rice was in short supply. The famous MTR restaurant in Bangalore came up with the idea of using semolina instead of rice to make idli, and that’s how rava idli was born. What started as a smart alternative is now a regular breakfast or tiffin box item in many homes.

The batter is made by lightly roasting rava and mixing it with curd. To this, we add tempered ingredients like mustard seeds, curry leaves, chopped green chillies, grated ginger, and sometimes cashews for a little crunch. Some people also like to add grated carrots or green peas to make it more colourful and nutritious. Just before steaming, a pinch of baking soda or Eno (fruit salt)  is added to make the idlis rise and turn soft and fluffy.

Rava idlis are best enjoyed hot, usually served with coconut chutney or sambar. In Karnataka, it’s often served with a mild potato saagu that goes really well with the soft idlis. A spoon of ghee on top adds an extra layer of flavour that’s hard to resist.

The texture of rava idli is slightly grainy yet soft, and the taste is mild with bursts of flavour from the tempered spices. It’s light on the stomach, doesn’t need any overnight prep, and can be made even when you’re running short on time.

Rava idli is more than just a shortcut recipe – it’s warm, comforting, and full of South Indian flavour. Whether it’s breakfast, dinner, or a quick evening snack, this one is always a good idea.

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Healthy

Rava Idli

Author: Ushadevi Cooking Method: Steaming Cuisine: Andhra, Indian, Karnataka Courses: Breakast, Vegetarian

Difficulty: Beginner Cook Time 15 mins Rest Time 30 mins Total Time 45 mins

Cooking Temp: 100  C Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Semolina/ Rava
• ³⁄₄ cup cup Curd
• 1 spring Curry leaves
• 1 teaspoon Mustard seeds
• 1 teaspoon Lemon Juice
• 1 ¹⁄₂ teaspoon Coriander leaves chopped
• 1 ¹⁄₂ teaspoon Urad dal
• 2 Green Chillies chopped
• ¹⁄₂ teaspoon Ginger chopped
• 1 teaspoon Cashew nuts crushed
• 1 pinch Baking soda
• Salt & Oil as required

Instructions

1. Heat a pan and add a teaspoon of oil or ghee.
2. Add semolina (rava) and roast it over medium flame, stirring continuously until it turns light golden and aromatic.
3. Turn off the flame and allow the roasted rava to cool down.
4. In another small pan, roast cashew nuts until golden and set aside.
5. Heat a teaspoon of oil in the same pan. Add mustard seeds, and when they splutter, add chopped green chillies, grated ginger, curry leaves, and urad dal. Sauté for a minute.
6. Add this seasoning and roasted cashews to the roasted rava.
7. Mix in salt and a pinch of baking soda.
8. Add curd and enough water to make a smooth batter. The consistency should be similar to idli batter.
9. Let the batter rest for 30 minutes.
10. Meanwhile, add water to the idli steamer and bring it to a boil.
11. Grease the idli moulds with oil.
12. Pour the batter into the moulds and steam for 10–12 minutes or until a toothpick inserted comes out clean.
13. Remove from the moulds and serve hot.
14. Your soft and fluffy Rava Idlis are ready! Best served with Tomato Chutney or Coconut Chutney.