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Photo of Rava Idli by Bethica Das at BetterButter

Rava Idli

Bethica Das
15 minutes
Prep Time
15 minutes
Cook Time
5 People
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This traditional breakfast is an instant version prepared out of rava / semolina. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and a sumptuous breakfast, served with coconut chutney and sambar.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • South Indian
  • Breakfast and Brunch

Ingredients Serving: 5

  1. 1 cup semolina (makes 16 idlis)
  2. 2 tbsp. oil
  3. 1 tsp. mustard seeds
  4. 1-2 sprig curry leaves
  5. 1/4 tsp. asafoetida
  6. 1 tbsp. chana dal
  7. 1 tsp. urad dal
  8. 2 green chilies, chopped
  9. 1 tsp. sambar powder (opt)
  10. 2 tbsp. fresh grated coconut
  11. salt to taste
  12. 1 cup curd
  13. 3-4 tbsp. coriander leaves, chopped
  14. 1 tsp. eno fruit salt
  15. 16 cashews
  16. oil to grease the idli moulds


  1. Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
  2. Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for
  3. Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it. Steam for 13-15 minutes. Serve with coconut chutney and sambar.

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