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Rava idli recipe | Instant rava idli recipe

Rava idli recipe | Instant rava idli recipe
Plate idli

Rava idli is a healthy and instant south Indian idli made with sooji (semolina), vegetables, and traditional spices. It is instantly made without any idli steamer or cooker. I also share slightly spicy tomato-onion chutney, which is easy to make and tastes great with idli. It is ideal for healthy morning breakfast and a great option for a tiffin box or as a tea-time snack.

I share the perfect ingredient ratio and a few no-fail tips help you to make soft and spongy idli on the first attempt. Do try this!

The key to making soft rava idli at home are

  • Firstly, in rava idli batter, I add some poha which makes it fluffy and softer.
  • The batter plays a critical role in it. The batter has to be neither thick nor thin and has to be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate in it and idli become soft and spongy.
  • I use a deep vessel for making idli, so steam pressure will generate and cook on a plate. You can use steel cups or plates to shape it and steam the idli’s in kadai or steamer.
  • Steam idli on high-medium flame. do not steam it on low flame.
  • Lastly, idli tastes great when served hot with chutney.

Please do visit my other related recipe collection like

Recipe video

Plate idliPlate idli

Recipe card for instant rava idli

Nehas Cook Book

Prep Time 5 mins

Cook Time 15 mins

Resting time 15 mins

Total Time 35 mins

Course Breakfast, Snacks

Cuisine Indian

For rava idli

  • In a mixture jar add rava, poha, curd, salt, and water. Grind it.
  • Takeout batter into mixing bowl and whisk it for 2 minutes. batter is medium thick and pouring consistency.
  • cover and rest batter for 20 minutes.
  • Meanwhile In a pan add oil, mustard seeds, chana dal, urad dal, chopped curry leaves and asefoetida. Sauté till dal turns slightly golden brown.
  • Then add chopped onion and green chilli. Sauté it till onion is slightly transparent.
  • Now add chopped carrot capsicum, boiled corn and salt. sauté till vegetable become slightly soft.
  • Switch off gas and add tadka into idli batter. also add coriander leaves and mix well.
  • Now add baking soda and lemon juice. mix well.
  • Then in a deep bottom vessel big patili add 3 cup of water and bring to boil.
  • When water comes to boil place grease plate on it and add batter with ladle and slightly spread it. (refer video)
  • Cover and steam nasta on high flame.
  • It should take 4 minutes to properly steam. Check with knife if it comes out clean then it is properly cooked.
  • Make all idli into same way. Allow it to cool for a while.
  • Enjoy steam idli with spicy tomato-onion chutney.

Making spicy tomato-onion chutney

  • In a mixture jar add tomatoes, onion, garlic, dry red chilli, kashmiri red chilli, cumin seeds, salt and jaggery. Grind it into smooth paste.
  • Now in a pan add oil, mustard seeds and curry leaves. sauté it.
  • Add grinded paste and mix well.
  • Cover and cook chutney till oil separate from its sides.
  • Serve chutney with crispy rice pakodi.
  • addition of some poha into the batter gives a soft and spongy texture to idli.
  • the proportion of curd and rava should be equal.
  • whisk batter for 2 minutes, so air particles incorporate in it and nasta become light and fluffy.
  • consistency of the batter should be medium thick and pouring.         
  • steam idli only for 4min on high flame. also if the knife comes out clean then idli is properly cooked
  • idli tastes great when it is served hot.
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