Rava idli is a popular South Indian breakfast item made of semolina or Bombay rava. Rava idli which has its origins from Karnataka, is believed to be invented by the famous restaurant Mavalli Tiffins Room (MTR) during World War II when there was a shortage of rice. Rava idli is usually served with coconut chutney and saagu.
Though ready made rava idli mix are readily available in markets, why buy them when you can make these rava idlis at home fresh and instantly? This rava idli recipe comes handy if ever you run out of idli-dosa batter or need to make quick breakfast or dinner. Unlike the normal idli batter, rava idli batter involves no grinding or fermentation. The addition of Eno salt makes this idlis soft and porous. I served these idlis with coconut chutney and tomato chutney. Serve hot with any chutney of your choice.
RAVA IDLI RECIPEMakes about 8-10 idlis
Rava / Semolina - 1 cup
Curd - 1/2 cup
Carrot - 1 medium, grated
Green chilly - 3, finely chopped
Ginger - 1 inch, grated
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste
Eno fruit salt - 1 tsp
Oil - 2 tsp
Ghee - 2 tsp
Mustard seeds - 1 tsp
Chana dal / Kadalai parippu - 1 tsp
Cashewnuts - 5 to 6, broken
Asafoetida / Hing - a pinch
1. Dry roast the rava in a medium flame until nice aroma comes. Take care rava does not change color.
2. Heat oil and ghee. Add mustard seeds, chana dal and cashewnuts. Fry till dal and cashews turn golden. Then add hing, green chillies, ginger, curry leaves and fry for few seconds.
3. Add the roasted rava and mix well. Fry for 2 to 3 minutes. Remove from heat and add grated carrots. Allow the mixture to cool.
4. Once rava mixture is cooled, add curd, salt and coriander leaves. Combine everything. Now add 1/2 cup water and mix well to form a idli batter consistency.
5. Meanwhile grease idli plates and start heating water in idli pot. Once the pot is ready for steaming, add the eno salt and mix well.
6. The batter will become frothy after adding Eno salt. Immediately pour into idli plates and steam for 10-12 minutes or until cooked.
7. Allow to rest for 5 minutes and gently remove with a knife or spoon.
Serve hot with chutney.
1. Depending on the quality of rava used, the texture of idli will differ. I recommend medium grained rava.
2. You can substitute Eno salt with baking soda, but I recommend Eno salt.
3. If batter is very thick after adding Eno salt, add little more water to adjust the consistency.
4. The consistency of the batter should be thick just like idli batter.
5. Do not rest the batter for long time after adding Eno salt.