Rava Idli | How to make Rava Idli

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By Arti Gupta
Created on 1st Sep 2015
  • Rava Idli, How to make Rava Idli
Rava Idliby Arti Gupta
  • Rava Idli | How to make Rava Idli (45 likes)

  • 0 reviews
    Rate It!
  • By Arti Gupta
    Created on 1st Sep 2015

About Rava Idli

A south Indian Delicacy. It is a healthy version of Idli. Enjoy making this instantly the same day with this method anytime.

Rava Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rava Idli is just mouth-watering. This amazing recipe is provided by Arti Gupta. Be it kids or adults, no one can resist this delicious dish. How to make Rava Idli is a question which arises in people's mind quite often. So, this simple step by step Rava Idli recipe by Arti Gupta. Rava Idli can even be tried by beginners. A few secret ingredients in Rava Idli just makes it the way it is served in restaurants. Rava Idli can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rava Idli.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

Rava Idli

Ingredients to make Rava Idli

  • 1 1/4 cup of semolina (Rava)
  • 2 cups of buttermilk (1/2 cup beaten curd+1&1/2 cup water)
  • 1/2 tsp salt or according to taste
  • 1 tbsp oil
  • For tempering:
  • 1/2 tsp mustard seeds
  • 1 chopped green chilly
  • 1tsp urad dal
  • 1tsp chana dal
  • few curry leaves (curry patta)
  • coconut slices
  • 8-10 cashewnuts
  • For greasing.. 1tsp oil
  • 1 sachet eno fruit salt or 1tbsp eno. to be added in batter

How to make Rava Idli

  1. In a bowl mix together semolina, buttermilk, salt and 1 tbsp oil and keep aside for 30 minutes.
  2. Now after half an hour prepare the tempering. Heat the oil 1 tbsp. Add mustard seeds to it. As they splutter, add urad dal, roast it, add channa dal, roast it. Now add chopped chillies, coconut slices and curry leaves.
  3. Add this tempering to the batter prepared and toss well, add a bit of water to it as well.
  4. Now grease the idli moulds with a little oil.
  5. Ready the idli cooker.
  6. To the batter add eno salt. Give it a slight stir and as it bubbles pour the batter immediately into idli moulds and cook on a slow flame for 8-10 minutes.
  7. Unmould the idlis and enjoy with sambhar and chutney. Garnish with fried cashewnuts
My Tip: The tempering we have added helps to reduce the tanginess of the curd or buttermilk and enhances the flavour.

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