Kitchen Recipe Collection
Indian Rava Idli
An instant, no-fermentation idli made from roasted semolina (rava), yogurt, and a tempering of mustard seeds and cashews.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- semolina (rava/sooji)
- yogurt (curd)
- ghee
- mustard seeds
- cashew nuts
- green chilies
- curry leaves
- Eno (fruit salt) or baking soda
- water
- salt
Equipment
- Frying pan
- Idli steamer
Instructions
- 1
Heat Ghee
Heat ghee in a heavy-bottomed frying pan.
- 2
Temper Spices
Add mustard seeds and allow them to crackle completely.
- 3
Add Aromatics
Add split cashew nuts, finely chopped green chilies, and torn curry leaves. Fry until cashews are golden.
- 4
Add Semolina
Add the semolina (rava) directly to the pan.
- 5
Roast
Roast the semolina on low heat for 5-7 minutes until it turns highly fragrant but not brown.
- 6
Cool
Turn off the heat, transfer the mixture to a bowl, and let it cool completely.
- 7
Mix Yogurt
Add yogurt and salt to the cooled semolina mixture and stir well.
- 8
Add Water
Add a little water to form a thick, idli-like batter. Let it rest for 15 minutes to hydrate the rava.
- 9
Prepare Molds
Prepare your idli steamer with boiling water and lightly grease the idli mold plates with oil.
- 10
Aerate
Just before steaming, add baking soda or Eno to the batter and stir gently in one direction until frothy.
- 11
Pour
Pour the aerated batter immediately into the greased idli molds.
- 12
Steam
Steam on medium-high heat for 12-15 minutes until a toothpick inserted comes out clean. Rest for 5 minutes before unmolding.
Cooking Tips
- The batter must go into the steamer immediately after adding the leavening agent. Do not let it sit.
- Roasting the rava properly ensures the idlis are soft and spongy rather than sticky.
Variations
- Carrot Rava Idli: Place a small slice of carrot or a cashew half at the bottom of the mold before pouring the batter for a decorative top.
Chef's Notes & Storage
- Invented by the MTR restaurant in Bangalore during World War II when rice was in short supply.
Nutrition Estimate
280 calories · 7g protein · 42g carbs · 9g fat · 2g fiber per serving
