Rava Idli | Semolina Idli

Rava Idli

Rava Idli is a quick and yummy dish prepared with semolina and curd. According to me, Rava Idli is the solution to prepare Idli in a jiffy. No rice, no dal, no soaking, no grinding, no fermenting is required for rava Idli. Just mix and steam and you are done. This is a great variation to the regular Idli and also it has lots of room for variations. Sky is the limit. You can add nuts, veggies, any purees and prepare yummylicious Idlis in a jiffy.

Rava Idli

I tried this and thought of posting this for my A-Z Tamil Nadu cuisine for the alphabet R. But them when I was researching about the recipe, I learnt that it is popular in Udipi/Udupi cuisine. As I had Rasavangi recipe in hand, thought of scheduling that for A-Z and here is the Rava Idli Recipe. This is pretty much like kanchipuram idli but prepared with semolina.

I have no clue what is with me and Idli. I come up with all weird combos with them. Last year I tried Blue Berry Idlis and this time I tried spinach and cheese stuffed Idli (sent it for IMC’s Treasure Box, recipe coming soon). Somehow kiddo likes them so it is worth the effort. I have had my own share of mishaps too. M and my friend N always pull my legs the moment I say idly. Their first question will be “Ennatha ma kalaka pora ennaiku?” What are you going to mix today?

Rava Idli

This is the regular idli and I am sticking with the regular ingredients. All we need is Rava/Sooji/Semolina and Yogurt along with some grated carrots and cashews. This makes 8 Idlis. So adjust the ingredient proportion according to your needs. The rava and yogurt ratio that I follow is 1: 1/2. Here is the super simple recipe,

Rava Idli       

Ingredients:

  • Rava / Sooji / Semolina – 1 cup
  • Yogurt / Curd – ½ cup
  • Baking soda – a pinch
  • Ginger – 1 inch piece (finely chopped)
  • Salt – 1.25 tsps
  • Grated Carrots – ½ cup
  • Green Chillies – 1 (finely chopped)
  • Oil – for tempering and greasing the idly plates
  • Cilantro – 2 tbsps
  • Turmeric – a pinch
  • Sweet Paprika – a pinch (optional)
  • Water – 1/4 cup (adjust as required)

For tempering

  • Mustard Seeds – 2 tsps
  • Hing – 1 tsp
  • Urad Dal – 1 tsp
  • Channa Dal – 1 tsp
  • Cashews – 10
  • Curry leaves – few (option)

Steps:

  • Slightly roast the rava without adding any oil. 
  • Too this add the chopped green chillies, ginger, carrots, cilantro, salt, baking soda, turmeric, sweet paprika.
  • Then add the yogurt and mix them well. It should be thick like below.
  • Now add the water and making to idly batter consistency. Add water on required basis. 

Rava Idli

  • Heat a kadai or tadka pan and add oil. Once the oil is hot, add the mustard seeds, urad dal, channa dal, cashews, curry leaves and hing. As they start to splutter add it to the rava idly mix.
  • Mix it well and meanwhile grease the idly tray.
  • Add a ladle full of rava idli mix to the idly tray and fill them all.
  • Now steam it for 15 minutes.
  • Let it cool and remove them from the idly tray and serve hot with sambar and idli.

Rava Idli

That’s it. Yummy idlis are ready.

Rava Idli

Notes:

  • Sweet paprika and turmeric is completely optional.
  • Adjust the green chillies and ginger according to your preference.
  • Instead of baking soda, fruit eno can be used too.
  • Depending upon the sourness of yogurt, adjust the salt.
  • Other veggies like beans, grated cauliflower can be added.
  • You can prepared this without carrots also.
  • Instead of cashews, peanuts can be used too.

Rava Idli

Rava Idli | Semolina Idli
Home made steamed savory cakes/Idli prepared with semolina and yogurt and with simple spices with the goodness or carrots and cashews.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Rava / Sooji / Semolina – 1 cup
  2. Yogurt / Curd – ½ cup
  3. Baking soda – a pinch
  4. Ginger - 1 inch piece (finely chopped)
  5. Salt – 1.25 tsps
  6. Grated Carrots – ½ cup
  7. Green Chillies - 1 (finely chopped)
  8. Oil – for tempering and greasing the idly plates
  9. Cilantro – 2 tbsps
  10. Turmeric - a pinch
  11. Sweet Paprika - a pinch (optional)
  12. Water - 1/4 cup (adjust as required)
  13. For tempering
  14. Mustard Seeds - 2 tsps
  15. Hing - 1 tsp
  16. Urad Dal - 1 tsp
  17. Channa Dal - 1 tsp
  18. Cashews – 10
  19. Curry leaves - few (optional)
Instructions
  1. Slightly roast the rava without adding any oil.
  2. Too this add the chopped green chillies, ginger, carrots, cilantro, salt, baking soda, turmeric, sweet paprika.
  3. Then add the yogurt and mix them well. It should be thick like below.
  4. Now add the water and making to idly batter consistency. Add water on required basis.
  5. Heat a kadai or tadka pan and add oil. Once the oil is hot, add the mustard seeds, urad dal, channa dal, cashews, curry leaves and hing. As they start to splutter add it to the rava idly mix.
  6. Mix it well and meanwhile grease the idly tray.
  7. Add a ladle full of rava idli mix to the idly tray and fill them all.
  8. Now steam it for 15 minutes.
  9. Let it cool and remove them from the idly tray and serve hot with sambar and idli.
  10. That’s it. Yummy idlis are ready.
Notes
  1. Sweet paprika and turmeric is completely optional.
  2. Adjust the green chillies and ginger according to your preference.
  3. Instead of baking soda, fruit eno can be used too.
  4. Depending upon the sourness of yogurt, adjust the salt.
  5. Other veggies like beans, grated cauliflower can be added.
  6. You can prepared this without carrots also.
  7. Instead of cashews, peanuts can be used too.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

12 thoughts on “Rava Idli | Semolina Idli

  1. In our house this recipe is called as Instant Dhokla and this is mom’s favorite recipe to make the best use of leftover curd 😆. Converting in idli shape is good thought Vidhya👌. Looking very delicious and very beautifully presented. 👌👌

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