Tuesday, February 21, 2012

Rava Idli

Weekends are meant to be leisurely days - I try not to make any elaborate meals as far as possible, unless of course we have guests over. Most weekends, we settle for a brunch, as opposed to an early breakfast and a lunch. And this being a long weekend, Monday was also a brunch day! So, I made some rava idli and served it with Badam chutney.

Preparation & Cooking: 30 minutes approx.            Serves:2


Rava/Soji/Semolina - 2 cups
Yogurt - 1/2 cup
Sour cream - 2 tablespoons
Cashews - 2 tablespoons
Water - 4 cups
Salt - to taste
Ghee/Clarified butter - 2 tablespoons
Oil/Cooking spray - to grease the idli moulds

For tempering:

Mustard - 1 teaspoon
Cumin - 1 teaspoon
Asafoetida/Hing - a pinch
Curry leaves - a few
Green chillies - 2-3, chopped fine
Ginger - a small bit, grated
Ghee/Clarified butter - 1 tablespoons


  1. Heat 1 tablespoon ghee and roast the semolina in it until it turns a light reddish tinge and gives out a nice aroma.

  2. To the roasted semolina, add the yogurt, salt and sour cream and mix it until it blends smoothly.

  3. Heat another tablespoon of ghee and fry the cashew in it until they turn golden brown. Add these cashews to the semolina mix.

  4. In the same ghee, add the remaining tablespoon and all the ingredients for tempering. 

  5.  Once the mustard seeds splutter, add the tempering to the semolina mix as well.

  6. Now add water to this mix to make a smooth batter like normal idli batter. Usually 3-4 cups of water for 2 cups of semolina should be fine - use your judgement.

  7. Grease the idli moulds and pour this batter into them. Steam for about 15 minutes. 

Rava idli is ready to be served. It pairs well with any chutney or milagai podi (gun powder). Here I have served it with Badam Chutney.


  1. wow superb Rava Idli, I made idli in the morning, taste was awesome

    thank you

  2. wow superb Rava Idli, I made idli in the morning, taste was awesome

    thank you


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