Saturday, September 4, 2010

Recipe - Rava Idli

Rava Idli
(ரவா இட்லி)

This is my husband's favourite. I learnt this from my mother in law and I like her version best, much better and very tasty compared to the ready made mixes available in the market.

Rava (ரவை)   - 1 cup
Beaten curd  (கடைந்த தயிர்) - 1/2 cup
Green chillies (பச்சை மிளகாய்) - 2
Red chillies (காய்ந்த மிளகாய்)- 1 (optional)
Curry leaves (கறிவேப்பிலை) - 2 sprigs
Green coriander (கொத்தமல்லி தழை) - a little
Mustard   (கடுகு) - 1 tsp
Urad dall (உளுத்தம் பருப்பு)  -1 tsp
Channa dall (கடலை பருப்பு)-1 tsp
Salt (உப்பு) - to taste
Asafoetida (பெருங்காயம்) - 2 pinches
Oil (எண்ணெய்) - 2 - 3 tbsp
Ghee (நெய்) - 1 tsp (optional)

Add oil  and ghee to an heated kadai, add mustard and when it splutters add urad dall, channa dall. When it becomes golden brown, add the red chilli broken into pieces, then the cut green chillies, curry leaves, coriander. Just saute once and immediately add the rava. Roast the rava until it changes colour slightly and smells good. Add salt and asafoetida.
Keep the idli plates greased and ready. Add the beaten curd to the rava mixture, add little water so that the mixture is of idli batter consistency. Pour the batter in the idli plates immediately and steam. What I learnt from my mother in law is that the once the curd is added , the  batter must be steamed   rightaway. In about 7-8 minutes delicious rava idlies are ready. My favourite side dish to this is the regular idli milagai podi though it will taste good with sambar also.


  1. Yummy rava idli. Liked ur version and thanks for sharing.

  2. Jollu vazhiyaradhu! Now i know the trick - to steam the idlis immediately on mixing the batter. This is where I had been going wrong. Thanks for the tip. Nice pic!

  3. Nice blog and you have a great space

  4. How will the Idlis raise if there isn't baking soda or powder or a rising agent?

  5. The curd itself will act as a rising agent

    1. Its really nice amma...Sure I 'll try this and give to my mom.....Thnq....

  6. Thanks Lakshmi. I will let you know how it turns out.

  7. wow!! so yummy....would definitely try this one

  8. Lakshmi,
    Your blog looks very good and I like the photos. Excellent

  9. Hi: will idli rava (rice rava) work for this, or is wheat rava a must?
    Thanks, S

  10. @S it the regular rava which we use for upma and kesari
    rice rava is used for arisi upma which is another delicious south indian tiffen item!

  11. Thank you so much for sharing this

  12. My mom used to make delicious arisi upuma or arisi upuma Kozhukottai (both Urappu and Vellam version.)
    May be you can document Arisi upuma and Kozhukattai , Urappu and vella sevai in your recipes section.
    Rava Idli sounds faster when compared to making Idli batter (or going down to super market to get ready made Idli batter)
    Bombay rava is always there in the kitchen.
    P.S: Looks like you are a fan of Idli milaga podi ( with Gingelly oil no less).
    Do you buy from shop or make it ? ( My mom used to put Ellu ,coconut flakes in it !!)
    Yours truly
    Sappattu Raman

  13. can i use idli rawa for making idlis or should i use sooji, im confused help.

  14. Lakshmi,

    Thank you so much for the recipe. I was wondering how I can serve quick Idli's on this day of Avani Attam but your recipe rescued me. Thank you and also thank your MIL for such good tip.


  15. Thank You for the recipe. I never knew idlis can be made this quick and tasty too.

  16. vow sounds interesting...planning to make it for todays dinner

    thanx for a luvly and simple recipe

    Revathy Narayanan

  17. Thank you for this easy and tasty recipe, I tried it out for the first time, and it was yummy :)

    Bhuvana Kumaran

  18. Many people told me that we should add eno fruit salt just before making idlis? Is it necessary? Because I made rava idly once, but it became very hard, and batter did not rise. Pleae help

  19. @ Anonymous
    Not necessary to add eno, but keep the idly plates ready before you add curd to the rava mixture. If you keep the curd mixed with rava for sometime and then pour into the idly plates, it hardens. so the moment curd is mixed with rava, pour into the plates and steam

  20. great recipe and the rava idli have been coming out really well..i have been following only this recipe ever since I got hold of this one...thank you for posting the tip about adding curd...that is actually very helpful...

  21. Hi Lakshmi,

    Thanks for this simple and quick recipe. I tried this..however the idlis didn't rise...they were flat after steaming even though I had put the batter immedialey in idli moulds after adding beaten curd. What might have gone wrong?


  22. Hi!
    Wonderful recipe, was surfing the net for it n stumbled on it.

    Ms N.

  23. Channa Dal and Urad dal we have to soak it overnight or gring it because we will get while eating whole channa dal and urad dal.

    1. The idea of channa daal and urad daal being added in seasoning is for the slight crunchy feel. If you dont like the crunchy taste you can avoid channa daal and add only urad daal. Yes you can soak for about 30 minutes and add channa daal like we do in lemon rice

  24. Nice to see this recipe.... Is this so simple to make ... sure will give a try :)

    Please do follow my recipes and crafts at

  25. can we use bansi rawa or is it a must to usr upma rawa. should the curd be fresh or sour?

    1. sour curd is better
      i have not tried bansi rava, but i think it should also come out fine

  26. nice luxmi.........

  27. gd dish tell me sme more idli varieties lakshmi