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. Rava idlis are one of the quickest, tasty & Healthy breakfast cooked in southindian kitchen.
2. First, let’s roast the Semolina, Add a teaspoon Oil/ Ghee, add semolina, stir continuously till the semolina started to change colour
3. Turn off the flame and keep it for cool down
4. In a pan roast Cashew nuts and keep it aside
5. In a pan add a teaspoon oil, Add mustard seeds, when splutter, add Green chillies, Ginger, Curry leaves,Urad dal
6. Add the mix to Semolina with Salt & baking soda and mix well
7. Now add Curd and enough water to make the batter
8. Keep it aside for 30 minutes
9. Add water to the Idli steamer, and grease idli moulds with oil
10. Pur the batter in to the mould and steam it for 10-12 minutes
11. Healthy Rava Idli is ready. Best with Tomato Chutney or Coconut chutney