Rava Idli | How to make Rava Idli

By Arti Gupta  |  1st Sep 2015  |  
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  • Photo of Rava Idli by Arti Gupta at BetterButter
Rava Idliby Arti Gupta
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Video for key ingredients

    About Rava Idli Recipe

    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 deliciously amazing recipe to treat your family members. This recipe of Rava Idli by Arti Gupta will definitely help you in its preparation. Surprisingly the preparations for Rava Idli can be done within few minute. Isn't it interesting. Also, the time taken for cooking Rava Idli is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Rava Idli can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Rava Idli is just too tempting. Cooking Rava Idliat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Rava Idli is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Rava Idli from Better Butter.

    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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