Instant breakfast with rava idli

Last Updated : 26 Apr 2016

Sneha Patel

Recipes 38
  • Servings
  • 4
  • Cook Time
  • 15min
  • Prep Time
  • 15min

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Rava idli (sooji/semolina) is the steamed cake prepared with rava. Idli is the age-old and a very popular form of breakfast in the Southern parts of the country. This is a healthy and at the same time very quick to prepare. Unlike regular idli, Rava idli is prepared without over-night fermentation and thus it is the instant formula of idli. It is a specialty of Karnataka and holds quiet a fascinating history related to the Rava Idli recipe. The popular belief says Mavalli Tiffin Room (MTR) has invented during World War II. There was shortage of rice supply and MTR came up with the idea to prepare the idli batter with rava. It was an experiment that turned out to be a massive hit among the people and till date it is one of the most popular breakfast items in the entire South India. I hope today you will try out the rava idli recipe and check how it tastes. Let me know your feedback and queries. Let’s get started with the recipe.


  • 1 cup rava (sooji/semolina)
  • 1 cup curd
  • 1 medium sized carrot
  • Handful of coriander leaves
  • 4 cashew nuts (break it two halves)
  • A pinch of baking soda
  • Salt as required
  • Ingredients for tampering: 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 2 chopped green chillies
  • 1 inch finely chopped ginger
  • A strand of curry leaves


  • Before starting to prepare the idli finely chop the vegetables and ginger
  • Heat oil in a non stick kadai and add mustard seeds for tempering
  • Now add asafoetida and curry leaves
  • Add rava now and fry for a few minutes
  • Take off the rava mix from the stove and let it cool
  • Once the rava becomes cool add curd, the previously chopped vegetables, salt, and baking soda
  • Slowly add water in the rava mix and get a semi-thick consistency that has no lumps
  • Leave the batter aside to rest for 15 minutes
  • Grease the idli mould and put one half of a cashew nut (optional) on it
  • You can pour the batter on the mould and steam-cook for 10-15 minutes
  • Once taken off, it should be serve hot with coconut chutney
  • Tips: • Be careful while frying the rava as it becomes bitter if over-fried • The batter consistency should be like regular idli batter • You can also serve the rava idli with tomato chutney or saagu • You can pour a dash of ghee on top of it to enhance the taste



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