How to make Rava Idli - Popular idlis with a difference – made with semolina.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Semolina, Yogurt (दही)

Cuisine : Karnataka

Course : Snacks and Starters

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Rava Idli Recipe Card

Rava Idli

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Rava Idli checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Shepherd's Pie Cupcakes, Vazhakkai Chops, Golden Bags, Chana Chur Garam Nachos.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rava Idli Recipe

  • Semolina 1 cup

  • Yogurt 3 tablespoons

  • Sour yogurt 1/2 cup

  • Fresh coriander leaves 2 teaspoons

  • Green chillies 2

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Black peppercorns,crushed 1/2 teaspoon

  • Cashewnuts 6-8

  • Curry leaves 6-8

  • Salt to taste

  • Fruit salt 1 teaspoon


Step 1

Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. Transfer it into a bowl and allow to cool.

Step 2

Add yogurt and mix well. Chop coriander leaves and green chillies and add. Heat 2 tbsps ghee in a small pan and add mustard seeds. When they splutter, add crushed peppercorns.

Step 3

Remove the pan from heat and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. Switch off the heat and add curry leaves. Stir and add this tempering to the idli mixture and mix.

Step 4

Add salt and water, little by little, to make an idli batter of dropping consistency. Rest the batter for 10 minutes. Grease the idli moulds. Heat water in a steamer. Add fruit salt to the batter and mix well. Pour the batter into the idli moulds and steam for 10 minutes. Unmould and serve hot with any chutney.