Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Rava Idli (ரவா இட்லி)

Traditional 55. Rava Idli recipe

🧺 Ingredients

• 1 cup fine semolina (rava/sooji — use fine, not coarse)
• ½ cup thick curd (yogurt), whisked smooth
• ½ cup water (approximately — for batter consistency)
• 1 tsp Eno fruit salt (or ½ tsp baking soda — added just before steaming)
• ¾ tsp salt
• 2 tbsp ghee
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves, finely chopped
• 2 green chilies, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fresh coriander, finely chopped
• 2 tbsp cashew nuts, broken into pieces

👩‍🍳 How to make Rava Idli

1. Place semolina in a dry pan over medium heat.
2. Toast for 3–4 minutes, stirring continuously, until it smells nutty and just begins to turn lightly golden at the edges.
3. Remove and cool completely — do NOT add liquid to hot rava.
4. In the same pan, heat 2 tbsp ghee over medium heat.
5. Add mustard seeds — crackle 20 seconds.
6. Add urad dal — fry 30 seconds until golden.
7. Add cashew pieces — fry 1 minute until light golden.
8. Add green chilies and ginger — fry 30 seconds.
9. Add curry leaves — sizzle 10 seconds.
10. Remove from heat.
11. Cool slightly.
12. Combine toasted rava in a mixing bowl.
13. Add the entire tempering (ghee + spices + cashews).
14. Mix well.
15. Add whisked curd and salt.
16. Mix.
17. Add water gradually — batter should be thicker than dosa batter, almost like a soft dough that holds shape when spooned.
18. If too thick, add water a tablespoon at a time.
19. Add chopped coriander.
20. Mix well.
21. Rest for 15–20 minutes — the rava hydrates and expands, making the batter slightly stiffer.
22. Grease idli molds with ghee.
23. If using whole cashews as garnish: place one cashew flat-side down in each mold.
24. Just before pouring batter (no more than 2 minutes before steaming), add 1 tsp Eno fruit salt to the batter.
25. Stir briskly — the batter will foam and rise.
26. This is the leavening agent.
27. Fill greased idli molds immediately (¾ full).
28. Place idli stand in steamer over high heat.
29. Once steam is vigorous, reduce to medium heat and steam covered for 10–12 minutes.
30. Test: a toothpick inserted in the center should come out clean.
31. The idlis should look set, firm, and slightly risen.
32. Remove steamer from heat.
33. Wait 2 minutes before unmolding — this resting period allows the idli to firm up.
34. Invert each mold and the idli should slide out cleanly.
35. Serve immediately with coconut chutney and sambar.

Track the macros of Rava Idli and 100s of Indian dishes with Nutri Macro India.