Rava Idli is a delicious form of Idli made by roasting sooji with tempering items along with carrots & made to a batter with curd, cashews, herbs & water and steamed to get idlis. Rava Idly is relished with spicy chutney and a great tiffin for breakfast & dinner. Rava Idli Recipe is presented in this post with step by step pictures & video.
Rava Idli is my fav and I have been enjoying amma’s rava idly since my childhood days. Seen her making rava idlis with so much ease and perfection, I adopted her recipe and it works like a charm. I just could not wait anymore to share the tasty, porous Rava Idli Recipe.
About Rava Idli
Rava Idli is a popular homely South Indian Tiffin made by steaming a batter of rava & curd with or without a leavening agent. Rava Idli is known to be invented by MTR hotel. Later they started making Rava Idli in many hotels in Bangalore.
Rava Idli is a steamed wonder of sooji / rava that is perfect making the dinner special & when the family is bored with routine menu. Even the idli pan would get enthused by seeing a different mix in it Ji !
Rava is supplemented with veggies and curd to make Rava Idli healthy and tasty. Rava Idli is a great combo with different chutneys and idli podi mixed with oil. Rava Idli finds its place in our dinner menu at least once a month! Rava Idli does not need resting time like idli & dosa batter, which gives us the advantage of preparing rava idli anytime!
More Idli Recipes
Open Secret for Restaurant Style Rava Idli
Rava Idli is made at homes with curd so that rava does not get to an unappetizing solid chunk! However at restaurants, to make Rava Idli more porous, cakey, they add a leavening agent like baking soda or eno fruit salt. Baking soda / Fruit salt will evaporate in the process of steaming leaving minute pockets of vaccum which makes the rava idli porous & soft. So adding baking soda / fruit salt is optional based on your preference but the texture sure makes a difference if do not use eno or soda.
Ingredients
- Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for making rava idli. Make sure to slow roast rava into slight golden brown color even though the packet instruction say it is roasted. Add not more than ½ cup of water for 1 cup of rava, else the idli may get sticky.
- Curd : Curd is added for fermenting rava and give the idlis its taste.
- Spices & Basic Veggies : Rava Idli recipe needs a simple tempering with urad dal, chana dal, mustard seeds, cashews, hing and oil. Use a pinch of turmeric powder if you prefer it in yellowish tint. I have added carrot which make rava idli healthier, tastier and colourful. Adding carrot is optional.
- Eno fruit salt / Cooking soda : Adding cooking soda / eno fruit salt is optional but to get a fluffy pororus texture it is mandatory.
If you have any more questions about this Rava Idli Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Rava Idli
Ingredients
- 1 cup rava / sooji
- 1/2 cup curd
- 3/4 cup water
- 2 tablespoon carrot
- 1/4 teaspoon hing
- 10 nos cashews
- 1 teaspoon eno fruit salt or 1/4 teaspoon cooking soda
- salt to taste
To temper
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1 tablespoon curry leaves
- 2 tablespoon ghee
Instructions
- Heat 2 tablespoon ghee – add around 10 cashews fry until golden, remove to a bowl and set aside.
- In the same ghee add 1 teaspoon mustard seeds let it splutter.
- Now add 1/2 teaspoon urad dal adn 1/2 teaspoon chana dal. Saute for few seconds. Add 1/4 teaspoon hing.
- Add 1 teaspoon green chillies finely chopped, 1 teaspoon ginger finely chopped and 1 tablespoon curry leaves finely chopped. Saute until dals turn golden brown.
- Add 2 tablespoon grated carrot. Saute for a minute until it shrinks.
- Add 1 cup sooji (rava).
- Saute for 3-5 mins.
- Transfer this to a mixing bowl.
- Add 1/2 cup curd and 3/4 cup water along with required salt.
- Mix well to form a batter that is pourable but thick just like our idli batter consistency. Leave it undisturbed for 5 mins.
- Now add 1 teaspoon eno fruit salt. If you don't have it then add 1/4 teaspoon cooking soda. It will start to bubble.
- Mix gently, do not overmix for a long time. Adjust with water if the batter is too thick.
- Now grease the idli mould with ghee, add fried cashews.
- Pour the idli batter into the holes.
- Get the idli steamer ready – Add enough water to the steamer and let it start to boil.
- Add the idli plates to the steamer.
- Close and cook covered for 10 -12 mins.
- Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
- Remove the idli plates and let it rest for 5 mins. Now dip a spoon or laddle in water.
- Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
- Rava Idlis are ready!
Video
Notes
- Make sure you don’t allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Rava Idli Recipe Step by Step
1.Heat 2 tablespoon ghee – add around 10 cashews fry until golden, remove to a bowl and set aside.
2.In the same ghee add 1 teaspoon mustard seeds let it splutter.
3.Now add 1/2 teaspoon urad dal adn 1/2 teaspoon chana dal. Saute for few seconds. Add 1/4 teaspoon hing.
4.Add 1 teaspoon green chillies finely chopped, 1 teaspoon ginger finely chopped and 1 tablespoon curry leaves finely chopped. Saute until dals turn golden brown.
5.Add 2 tablespoon grated carrot. Saute for a minute until it shrinks.
6.Add 1 cup sooji (rava).
7.Saute for 3-5 mins.
8.Transfer this to a mixing bowl.
9.Add 1/2 cup curd and 3/4 cup water along with required salt.
10.Mix well to form a batter that is pourable but thick just like our idli batter consistency. Leave it undisturbed for 5 mins.
11.Now add 1 teaspoon eno fruit salt. If you don’t have it then add 1/4 teaspoon cooking soda. It will start to bubble.
12.Mix gently, do not overmix for a long time. Adjust with water if the batter is too thick.
13.Now grease the idli mould with ghee, add fried cashews.
14.Pour the idli batter into the holes.
15.Get the idli steamer ready – Add enough water to the steamer and let it start to boil.
16.Add the idli plates to the steamer.
17.Close and cook covered for 10 -12 mins.
18.Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
19.Remove the idli plates and let it rest for 5 mins. Now dip a spoon or laddle in water.
20.Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
21.Rava Idlis are ready!
Serve Rava Idli hot with sambar, chutney or idli podi.
Expert Tips
- Make sure you don’t allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Serving & Storage Suggestions
Serve Rava Idli hot with any type of chutney and idli podi as side dish! Drizzle ghee over the idli before serving to make it more appetizing. For later use, store the batter in refrigerator & make Rava Idli fresh when you need them.
FAQs
1.What is Rava Idli?
Rava Idli is a delicious form of Idli made by roasting sooji with tempering items along with carrots & made to a batter with curd, cashews, herbs & water and steamed to get idlis. Rava Idly is relished with spicy chutney and a great tiffin for breakfast & dinner.
2.How to make Rava Idli?
- Temper the spices and saute carrot until it shrinks and raw smell leaves.
- Roast rava for 3mins and mix with tempered spices, carrot.
- If you do not want to add any leavening agent then add 1/4 cup carrot which makes the idli more soft and fluffy.
- Add curd, broken cashews, chopped coriander leaves, salt and mix well. Add baking soda / eno fruit salt and mix, it will become frothy.
- Add water little by little (as required) to form idly batter consistency. After mixing do not let it sit for more time.
- Pour the batter immediately into the idli moulds and steam it for 5-8 mins.
- Allow it to rest for 5mins then unmould.
- Top it ghee and Serve Rava Idli hot with any chutney of your choice!
3.Is it mandatory to add cooking soda or fruit salt?
No it is not mandatory. Cooking soda or Eno fruit salt is added to make Rava Idli fluffy, porous, soft and to get a restaurant texture. Still you can get a aoft rava idli without adding them.
4.Do I need to allow the batter to rest like idli & dosa batter?
No – We need not allow the better to rest like idli & dosa batter. This gives us the advantage of preparing rava idli anytime and when we run out of idli dosa batter.
5.Can I pack Rava Idli for lunch box?
Like Idli – Rava Idli too can be opted for Lunchbox. Sambar or spicy chutneys without coconut or podi should be a good combo for lunch box!
Az
Absolutely delicious!!
M D
Love rava idli. Coincidently, I too have exactly the same post sitting in my draft at the moment! Urs looks beautiful!
Sangeetha
so soft n delicious looking rav idly…i too have tried with both baking soda n eno salt but with eno salt it turned so soft n yummy…yours looks too inviting!!
DivyaGCP
Rava idly looks delicious. Love the cashews in the middle of each idlis. 🙂
Divya's Culinary Journey
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Bake along challenge # 4 – Peanut Butter
Uma
If I donot add baking soda can I prepare this batter before hand and use it?
Priya
Love this super catchy and yummy idlis.
jeyashrisuresh
Very tempting idlis and beautifully explained. It has been a long time since i made this
Nalini's Kitchen
Absolutely delicious rava idly looks so spongy and soft..perfectly made.
APARNARAJESHKUMAR
tempting one
Sharmilee! :)
@Uma : Even if you dont use soda, it is recommended to use it immediately as the curd will soon be absorbed….
Poornima Nair
The idlis look perfect, love this recipe as there is no fermenting! Lovely clicks!
Prathibha
One of my fav breakfast..looks delicious
Sowmya Karthy
rava idlis are a great tiffin and yours looks very soft and spongy. love the cashews placement…
sowmya
http://nivedhanams.blogspot.in/
Sangeetha Nambi
Tempting Idlies….
http://recipe-excavator.blogspot.com
Chitra
Looks soft. perfect recipe..:)
Ms.Chitchat
Perfect rava idlis,loved the clicks as well.
Divya Kudua
Have to try this.Idlis look so soft and pretty too!
Vijayalakshmi Dharmaraj
wow! lovely presentation and yummy…
VIRUNTHU UNNA VAANGA
Prathima Rao
Soft idlis..This is our fav too!!!! About how many idlis do u get for the above qty?
Prathima Rao
Prats Corner
Uma
Thanks Sharmilee for your reply. I was wondering if could prepare the batter before hand like one day before instead of doing all work in the morning.
Tina
Lovely clicks dear..Idli looks super soft and delicious..
Sharmilee! :)
@Prathima: Makes around 8 idlies
@Uma: No use it immediately
Nanspai
Yum! Rava idlies are my hubby's fav. I make them often using MTR mix, but now am definitely trying this, cos am sure this is going to be better 🙂 Thanks Sharmilee 🙂
Vardhini
Yummy idlis. Looks soft and spongy.
Vardhini
Event: Kid's Delight
Event: Only Vegan
Event: Zucchini
Supriya's Rasoi
yummy looking idli….
Vanamala Hebbar
Nice
Nithya
I so much love the pics in this post. Arranging the cashew that way is a classic idea 🙂
Amanda
Made this today and loved them! The eno really helped keep them airy, rather than like steamed upma pucks (which was my problem before). Will be having them tonight with tea. Thank you!
Cherryisamom
Beautifully presented !
Cherryisamom
Beautifully presented
Swathi C
very yummi….i like ur recipes. n when i saw ur pics, automatically get interest to do ur recipes…
Ramesh Krishna
I tried this out, but my idli's are not soft as like our usual idli's, its bit hard and sticky..What's the reson for it, pls help me put…:(
Sharmilee! :)
@Ramesh : It may be becos of the inactiveness of baking soda else overcooking also results in hard idlis…
Preeti Nambiar
Hey sharmilee
Looks so delicious. I have never tried preparing rava idli. Would love to try this out.
Preeti
http://weliciousdelicious.blogspot.com
anu
Today i tried rava idlies it so yummy….thanks
Sheetal
Sharmi, what if I don't get the Eno fruit salt? Can I skip it?
Sharmilee! :)
@Sheetal : You can use eno fruit salt or baking soda…
padma n
Hi..sharmi… I'm recently married. I actually impress my husband with all ur style of cooking…. Guess what?? He's completely flattened. Thanks to u. Ur rava idle..is mind blowing
padma n
Hi..sharmi. I'm recently married.i flattened my husband with all ur style of cooking.he's completely impressed. Thanks to u. Ur rava idle..is superb..
Sangeeta Sawant
Thanks Sharmi i would like to try this recipe wanted to make change in the breakfast menu thnx once again and last but not the least the pictures are really too good just by seeing the pictures anyone will be able to make it keep it up thnk
Sangeeta Sawant
Thnks for changing my breakfast menu will surely try it out,have tried ready to use but didn't turn well last but not the least the pictures are amazing by looking at them any new comer can make the recipe.
nidhi jain
Hi Sharmi………it would be a great help if will plz tell me whether baking soda and sweet/khana soda is a same thing or baking soda and baking powder is same………
Sharmilee! :)
@Nidhi : Baking soda is what I have used …we call it aapa soda in tamil..not sure of khana soda….baking powder and baking soda are totally different
Aiswarya Seshadri
Thanks so much for a superb recipe 🙂 Tried it the same day, turned out really well.
Loved the idea of placing the cashew on the plate. Gave a gr8 look. Pics were really helpful..
Thanks again..
Hamaree Rasoi
Simply stupendous and inviting rava idlis.
Deepa
Sakshi
I made it today 4 breakfast…
came out excellent…
made my day.. thank you so much…
Sree
hi sharmi,
tried ur rava idly recipe tdy.
rava idly came out super soft…..infact it was softer than normal idly….
i increased curd to 1 cup as suggested by my frnd….apart from it followed everythg same from urs…….
awsome recipe – thanx for guiding us
Arthi Krishna
came off very well but i my salt proportion little high. so had to add a karandi of raw rava again however the taste and the porous was good. Mittu also liked it. he played with one iddly and had half iddly….
Audra marotta
@Sharmilee, I tried this rava idly for break fast. My idly was so so hard. I don't know why it become that much hard. It was hard like stone. 🙁 . My first attempt was bad. I tried as per your given instruction. I don't where it went wrong. I wanna to have soft idly. Please help me out.
vidhya
hi sharmilee, I tried this idly today. it came out super soft. but it smells like cake batter. I have added 1 tsp of cooking soda.whats the problem? please help me
!! Oxymoron !!
Hi Sharmi,
How many idlis (approx) will 1 cup of rava make? I always end up messing this bit O.o. I need to make about about 15 idlis, how many cups of rava would that be?
Sharmilee! :)
It will make 5-6 idlis so for 15 idlis use 2.5 cups which will be accurate I guess.
!! Oxymoron !!
Super! Thank you 🙂
Krithi Karthi
Hi Sharmi, made this today for dinner.. with… guess what.. godhuma rava.. the measurements work perfectly for wheat rava also.. I used eno fruit salt and got 6 idlis for 1 cup (rice cooker cup)… I always stress that I cannot make rava idli softly… not anymore… Thank you so very much for the simplest and foolproof recipe.. Nothing left to click.. Am surely gonna click and post next time..
SohNi
I prepared them today for breakfast and they were yummy and soft… idli pics looks inviting…
Ankita Lodha
i never add carrots and cashew befor it… looking delicious… going to make it
yeshu
Hi which rava we have to use………
SHARMILEE J
Use white rava the fine variety…
Navya Diwakar
Hi, can I make this without soda/eno ? The pictures look awesome as always Sharmilee. I also wanted to know if you used Chiroti Rava or normal upma rava – because the rava seems really fine in the pics!
SHARMILEE J
With soda / eno idlis will be hard…so I recommend using either one atleast. It is upma rava the white rava fine variety…
Navya Diwakar
Thank you so much Sharmilee… I had bookmarked this recipe yesterday – did not have soda/eno – had everything else – so I tried it as is today morning for breakfast without checking your reply to my comment. It came out hard.. 🙁 will have to convert it into Idli Upma / kaima idlis from your blog by deep frying the idli chunks!
Pavithra
Sharmi,
How was your mom able to achieve perfect soft idlis without soda/eno. Please tell the tip.
SHARMILEE J
There is no tip all….use sour curd that makes it softer
Pavithra
Thank you 🙂
Abhirami Lakshmanan
Great recipe and tempting pictures yaar! Yummy Yummy! Tried it out today and it came out extremely well! Hats off to you! 🙂
Remya Prince
superb…….today I had it for breakfast my kids really loved it. Thank you Sharmi…
Remya Prince
such a tasty treat………sharmi
Sathya Moorthy
Hi Sister,
I tried your rawa idli. It tasted great. I simply followed your steps. I love everything made from ravai except rava upma. But unfortunately my mother knows only that. Until now I had no other choices than going to restaurant for my favorite recipes. Now you people in the blogging world are widening my food basket. Thanks a lot…..I follow your blog regularly. You are doing a great job. Keep the going good.
hk
Hi
I tried your recipe and the idlis came out very nice. I made two changes to the recipe
a. I added one cup curds for the one cup rava
b. I used 3/4 teaspoon Baking soda instead of Eno.
Since the idlis were very porous, next time I want to reduce baking soda to 1/2 teaspoon. I read someplace that baking soda is more powerful than Eno.
Keep up the good work.
Saranya
I tried this recipe last night and the rava idlis came out so well. Thank you!!
Kaushalya Bashyam
Hi.. I tried this recipe and it tasted good… I made using broken wheat(lapsi), felt I should have added more curd… also as you are a mom, please tell me how safe is baking soda/eno for a toddler. Also im finding difficulty accessing breakfast & dinner menu from main page using my mobile… getting java error… am I the only one who is facing this issue???
SHARMILEE J
3/4 tsp soda is ok to give but if you are still cautious then skip it and proceed…ur idlis will be slightly hard if you dont add soda but sure it will be edible.Yes for broken wheat / wheat rava it may require more curd….
Not really sure about the issue will check into it, havent got any complaints from anyone else, I will check it myself.
Food World
I tried it last night it came really well and so yummy.I love your blog and the collection of recipes it was really so delicious and yummy.Definitely i will try your all recipes.Thanks for sharing:-)
Yummy Idli recipe
manjula mudaliar
I want to use idli rava…let me know the procedure for the same..
Indhumathy V
Hi Sharmi,
If baking soda/ eno is not used, will idlis turn soft..? Kindly reply.
SHARMILEE J
Yes it will be soft only as curd is there but for the nice hotel style porous texture you need to add eno
Adesara Sweta
hello maam I tried this recipe today it came out perfect delicious n yummy… everybody likes it… thank you…n your explanation about recipe is very nice…