Rava Idli



For the Batter

Semolina (rava) – 1 cup
Curd – ¼th cup
Coriander Leaves – 1 tbsp (chopped)
Fruit Salt – ¾ tsp
Salt to taste

Other Ingredients

Oil – 1 tsp
Ghee – ½ tsp
Urad dal – 1 tsp
Mustard Seeds – ½ tsp
Cashews – 1 tbsp (broken)
Cumin Seeds – ½ tsp
Curry Leaves – 4
Green Chillies – 2 tsp (finely chopped)
A pinch of Asafoetida


1.Take a big bowl and add semolina (rava), curd and salt into it. Now, slowly add water to make the batter and mix it continuously, so that no lumps are formed.

2.Now, it’s time to prepare the tempering. Take a small pan and heat oil. Add ghee, mustard seeds, urad dal, curry leaves, cashews, cumin seeds, asafoetida and curry leaves into it and temper it well.

3.When everything is roasted well, add the tempering into the batter and mix it well. Add fruit salt into it and sprinkle little water into it. The batter will start rising. Mix again well. Now, take your idli stand and grease it well with oil. Pour little amount of batter into the idli space and place the stand in a steamer.

4.It will take 7-8 minutes to get steamed. With a spoon, bring the idlis out and place them on a platter.Hot rava idli is ready to be served. You can serve it with sambhar and coconut chutney.

Serves – 5 idlis
Preparation Time – 15 minutes
Cooking Time – 10 minutes

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