Rava idlis are a popular tiffin item around South India, particularly in Karnataka cuisine. It takes just thirty minutes to prepare these instant idlies. Though there are many types of ready mix for rava idlies are available in supermarkets , these rava idlies are straightforward and can easily be made at home.
The batter for this rava idli recipe is loaded with flavours. I always recommend using coarse rava for rava idli to bring the correct texture. If using fine rava, be sure to adjust the curd for marination. And definitely go with the thick curd for marination. For making batter the ratio is 1:1. (1 cup rava and 1 cup thick curd). This is the perfect ratio for me when using coarse rava which has a higher absorbing capacity. If you are using fine rava, 1/2 cup curd is enough to achieve the same consistency. I usually mix the curd and the roasted rava along with the sauted ingredients and rest the batter for 15 minutes. The resting process will help to release the gluten. After soaking add half teaspoon cooking soda and another half cup water gradually to the batter. The batter should be medium thick, which will be perfect for idlies. To achieve a good result, I suggest to roast the rava well on medium heat for 7 to 10 minutes.
Check out my other tiffin recipes here
- Black urid dal Dosa
- Aapam - Aapam without yeast
- Ragi flour Upma
- Arisi Upma
- Bottlegourd Adai
- Pepper dosa - Milagu Adai
- Rava Upma
- Semiya Upma
- Rava Dosa
- Ven Pongal
- Saamai Ven Pongal
- Foxtail millet Ven Pongal
- Kaikuthal Arisi Ven Pongal
- Tiffin Sambar
- Brinjal Kichadi
- Tomato Chutney with green chillies
- Ridge Gourd Sambar
- Pumpkin Sambar
- Instant Tiffin Sambar - Tiffin Sambar without Dal
- Brinjal Kichadi Without Dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
Rava Idli Recipe Details
Prep time : 15 minutes
Cook time : 20 minutes
Yields : 14 idlies
Category : tiffin
Author : Muthulakshmi Madhavkrishnan
- 1 cup rava
- 1 cup thick curd
- 1/2 tsp baking soda
- 2 green chilly, finely chopped
- 2 tsp ginger, finely chopped
- 1 tsp mustard and urid dal
- 2 tbsp grated carrot
- 2 tbsp chopped coriander leaves
- few curry leaves
- 10 broken cashew nuts
- 2 tbsp ghee
- Salt to taste
1. Heat 1 tbsp ghee in a kadai and add the rava. Roast the rava well on medium heat until it becomes aromatic. Keep on stirring when roasting the rava because it should not get browned. Once it gets roasted well, transfer it to a separate plate.
2. Now add another 1 tbsp ghee and add mustard and urid dal. When mustard dal begins to splutter, add chopped green chillies and ginger. Saute well for a few minutes.
3. Then add curry leaves and cashew nuts. Now reduce the heat to low and fry well until cashew turns golden brown. Turn off the heat and transfer it to the roasted rava. Mix well with a ladle.
4. Now add the thick curd. . Mix very well and let the batter rest for 15 minutes.
5. After 15 minutes the rava absorbs water, so the batter gets thick now. At this stage add 1/2 cup water and 1/2 tsp baking soda. Add the grated carrot and chopped coriander leaves. Quickly mix very well with a ladle.
6. Grease the idli pan with little oil and pour the batter in the moulds. Place them in the pot and steam cook for 10 minutes on medium heat. After 10 minutes remove them from the idli pots and allow them to rest for 5 minutes. Then gently remove it with a spoon.
Serve it hot with coconut chutney or tomato chutney.