Rava Idli

Last Updated : 30 Jan 2018

Kavitha Bohra

Recipes 147
  • Servings
  • 4
  • Cook Time
  • 25min
  • Prep Time
  • 15min

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Rava Idli


  • 1 cup rava (semolina or sooji)
  • 1/2 cup sour curd
  • 3 to 4 chopped green chillies
  • Few chopped coriander leaves
  • Few chopped curry leaves
  • Few chopped cashew nuts
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 3 to 4 tbsp water
  • 2 tbsp ghee
  • 1 packet of Eno
  • Salt as requiredOil


  • For tempering
  • Heat a pan with a teaspoon of oil and mustard seeds. Let the seeds pop.
  • Add chana dal and fry until it turns golden in colour.Add chillies and cashew nuts. Fry further.
  • Add curry leaves and switch off the gas. Keep the mixture aside.
  • For rava idlis
  • Heat a pan and add ghee.When the ghee is hot, add rava.Fry until the rava is little golden brown
  • Mix the tempering to the rava.Add curd. Mix well and ensure no lumps are formed.
  • Add water and coriander and make a batter. The batter shouldn't be too thick or thin.and add salt and keep it aside for 30 min
  • Grease the idli moulds with oil.
  • Add the Eno packet to the ravabatter while stirring fast.Pour a ladleful of batter in each of the moulds.
  • Place the moulds in the idlicooker. Steam for 15 minutes.Once done, switch off the gas and open the cooker.check the idli if it's properly cooked
  • and then serve it with chutney



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