Rava Idli

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.


  •  2 cups of Semolina
  • 2 tbsp of Oil
  • 1 tsp of Mustard Seeds
  • 1 tsp of  Channa Dal
  • 1 tsp of  Urad Dal
  • 1 Dry Whole Red Chili
  • 1 tbsp Broken Cashew Pieces
  • 1 Cup of well beaten Yogurt
  •  1 sprig Curry Leaves
  • Finely chopped Green Chili
  • 5 sprigs, finely chopped
  • 1 tsp Ginger ( finely grated)
  • 1 tsp Salt (to taste)
  • 1 cup of Water
  • Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing


  • Heat Oil in medium pan on medium heat.
  • Add Mustard Seeds and allow them to pop.
  • Add Dry Red Chili, Channa Dal, Urad Dal and mix.
  • When Channa and Urad Dal become light brown, add in Semolina and mix well.
  • Keep roasting Semolina until a nice fragrant smell comes or you see the Semolina turning light brown. Do Not Burn the Semolina.
  • Transfer Semolina to a medium bowl and allow it to cool for about 10 minutes.
  • Lightly oil Idli trays with spray cooking oil or regular oil.
  • Prepare Idli steamer by pre-heating water to a boil.
  • In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Ginger and Salt. Mix well.
  • Pour Yogurt mixture into the cooled Semolina and mix.
  • Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
  • The mixture should foam up.
  • Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
  • Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.
  • Remove Idlis from the trays by scooping them out with a spoon.
  • Serve hot with chutney or sambar.
  • Makes approx. 20 idlis.

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