Rava idli recipe with full video, step by step pictures. Learn how to make the best, perfect, most soft and easiest way to surprise you guests.
A popular Karnataka special breakfast with semolina comes to rescue when you want to whip up something quick.
You can pair it up with basic coconut chutney or coriander coconut chutney best. Restaurants always serve with tiffin sambar.
After I started cooking, I have tried making rava idli two or three times, but I was not much impressed with the results.
One day, my friend Sangeeta, asked me to try MTR rava idli instant mix. They are the one who invented this in first place.
I liked so much! Then for some time I went crazy and make often as well as serve my who ever visited. Each time they also liked it so much.
I was feeling like eating this for dinner another day and I was not having any of the instant mix packs. Since I have enjoyed every bite of of it prepared with ready mix, I thought why not I try my own.
Soft texture
I tried with one important ingredient, that I have never used before…That secret ingredient is ENO fruit salt. Since it was for dinner and I was all alone at my home, I was too lazy to browse for recipe too…So I made my own approximate recipe😎
The same day only I bought a bottle of eno fruit salt, for trying dhoklas.(okay, I had this also in my back of my mind…I agree😁).
I made the mixture ready , steaming and desperately waiting for the results. And when I sat down and took one piece in my hand, it was too soft and moist, it just melted in my mouth😭🤤
I know you all would have got exhausted…why this creature is telling like a thriller story🤔😑😏 Come on….! I like it and this was the first time I got a perfect recipe, thats why!
A rava idli lover can understand me.😉 So here’s the recipe for you all who love to enjoy the spongy, moist, soft ones.
FAQs
What is Eno?
Eno salt is fruit salt, sodium bi carbonate and citric acid together. So it is also a kind of same as cooking soda.
Why are we using eno in this recipe?
As soon as eno is added to the recipe, the citric acid and sodium bi carbonate reacts creating bubbles, which aerates the batter.
As we are not fermenting the batter and this is an instant version, you need this for spongy soft texture.
Is it safe to use Eno?
Yes, it is completely safe to use Eno in the recipe. As long as it is consumed once it a while, it wont give you any side effects. We are adding just 2 teaspoon for 8 idlis, so we consume only a portion of it.
Is there any substitute for eno in this recipe?
Yes, you can use ½ teaspoon of cooking soda (which is again sodium bi carbonate and chemically similar).
What is eno used for?
Eno is basically used as antacid, reduce bloating and gas. In north India, it is used in Dhoklas and other instant version of recipes which does not involve natural fermentation.
Though this is not traditional practice there, the street food trend might have made this common.
Top tip
- If you want, you can first add little carrot, coconut gratings (You can keep a fried cashew nut also) in the mold and pour the batter over it.
- Eno salt is very very important ingredient, so make sure you don’t omit it and should be a active one i.e; if you add it to the batter, it instantly bubbles.
- Add water and curd in equal proportion and consistency of the batter should be loose, not too thick.(or else the idlis will come out dry)
- You can add green peas along while frying ginger green chillies.
- My idli plate is slightly small, so you may get 8 idli if using big idli plate
My notes
What is Rava?
Rava is known as semolina globally. It is nothing but cream of white. it is different from idli rava (which is rice grits) while rava is product of wheat and has gluten.
People often confuse idli rava with this in this recipe. But it cannot be replaced in this recipe.
Rava is also known as sooji widely in India. There are many varieties availabe namely ceroti rava, Bombay rava, coarse rava, fine rava, roasted, un roasted etc.
You can literally use any type in this recipe.
Recipe card
Rava idli recipe
Equipments (Amazon Affiliate links)
- Idli steamer
- kadai/ pan
Ingredients
- 1 cup Rava /Sooji Semolina
- ยฝ cup Curd
- 1 teaspoon Eno fruit salt plain or lemon flavor
- ยฝ teaspoon Lemon juice
- 1 teaspoon Ginger chopped very fine or paste
- 4 green chillies chopped very fine
- 1 tablespoon Coriander leaves chopped very fine
- 1 Sprig curry leaves I chopped it finely
- ½ cup Water Plus as needed
- Salt – As needed
To temper
- ยฝ teaspoon Mustard
- 1 teaspoon Urad dal Ullutham paruppu
- 1 teaspoon Chana dal Kadala paruppu
- 1 tablespoon Cashews broken into small pieces
- 1 tablespoon Oil and ghee mixed
To decorate (optional)
- 1 tablespoon Carrot grated
- 1 tablespoon coconut grated
- 6 Cashews ghee roasted
Instructions
- First take a pan/ kadai. Heat with ghee and oil and temper with items under to temper.1 cup Rava /Sooji, ยฝ teaspoon Mustard, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 1 tablespoon Cashews, 1 tablespoon Oil and ghee, 1 Sprig curry leaves
- Once they turn golden, add finely chopped ginger, chilli, carrot and give it a stir. Add rava/ sooji , curry leaves and coriander leaves.1 cup Rava /Sooji, 1 teaspoon Ginger, 4 green chillies, 1 tablespoon Coriander leaves, 1 tablespoon Carrot
- Roast it in medium flame taking care to not to change the colour of rava.
- After a minute, transfer to a bowl for cooling down.
- Add the curd, water, lemon juice, salt mix well.ยฝ cup Curd, ยฝ teaspoon Lemon juice, Salt – As needed
- Adjust water to get the consistency like our idly batter consistency, light and loose not too thick or watery)½ cup Water
- Heat the idly cooker with water and let water in it boil, just ready for steaming. Grease the idly plates with ghee/oil.
- At this time add the ENO salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix the batter, small bubbles will be coming, which makes the batter frothy/ aerated)1 teaspoon Eno fruit salt
- Immediately, pour into the idly molds and steam for 5-7 minutes.(to check if its done, insert a knife or spoon back and it should come clean)
- Once done, take out the plate and rest for a minute to cool down before un molding. Use a spoon dipped in water to un mold each idli.
- To serve you can top it with fried cashews, grated coconut.1 tablespoon coconut, 6 Cashews
Video
Notes
- If you want to decorate the rava idli, you can first add little, little carrot, coconut gratings in the mould and pour the batter over it.
- Eno salt is very very important ingredient, so make sure you don’t omit it, and should be a active one i.e; if you add it to the battter,you should be getting bubbles.
- Add water and curd in equal proportion and consistency of the batter should be loose, not too thick.(or else the idlies will come out dry)
- You can add green peas along while frying ginger green chillies.
- My idli plate is slightly small, so you may get 8 idli if using big idli plate also cooking time might be more.
Stepwise photos
1. Keep all ingredients ready firstly.
2. Heat a kadai, add ghee and oil, splutter mustard followed by the rest under To temper table.
Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
After that, add rava with curry leaves and coriander leaves to it. Fry in a low flame taking care to not to change the colour of rava.
3. After two minutes, transfer to a bowl. Cool down and add curd, enough water, lemon juice, salt mix well. (the consistency should be like our idly batter consistency, light and loose not too thick)
4. Heat the idly cooker with water boiling and let it be just ready for steaming and grease the idly plates with ghee/oil.
5. At this time add the ENO salt to the batter and mix well (the eno salt should be active enough. That is, when you add and mix the batter, makes the batter frothy)
4. Immediately, pour into the idly molds. Place in the already boiling steamer.
5. Steam for 5-7 minutes. To check if its done, insert a knife or spoon back and it should come clean.
6. Wait for a minute before un molding. Take a spoon, Dip in water each time to un mold.
Your spongy, moist, soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney.
These Idlis stay soft till you eat. i.e.; for long time, so you can make it for your guests and keep in a hot pack/ casserole, no worries…It will be soft as when you take out from the idli mold!
Any doubts, feel free to ask me, I am here to help you out to get a perfect idly!! I assure you ๐
And now coming to the exciting moments to share with you all…!
1. My blog has been featured in Times Of India(New Delhi edition),Friday supplementary Whatโs Hot,Blog-e-binge, section on February last week Friday edition!! Hurray!!💃 Hereโs a screen shot!!
2. After I came back from a short trip, I opened my mail box, I had a surprise mail from Nags of Edible garden, saying that my entry Suzhiyan Recipe had won the “The Super Chef” title for the Recipe Diary contest.
She have asked me to choose a cookbook as a prize from her list!!! I am so grateful to herself and her mom, who acknowledged my recipe!!😊
congratulations Raks for 3 great news…. for your article being published on newspaper, for winning nag’s event… and thirdly for getting perfect rava idlis!! hats off to u.
Woowie…Rava Idlis have come out fluffy and nice! I hope you enjoyed your trip to the fullest! Great pictures as usual ๐
Hi,
Good to see u bk ๐ hope u had a great time on ur trip ๐
Congratulations on ur award and also being featured in the newspaper.Am so happy for u! wish u lots of success in all ur future venture too!
Rava idli’s look so soft and perfect.
Happy Weekend.
TC
Congratulations Raks For all ur achivements. Lovely pics of rava idlies. Hope u had a nice trip.
Congratulations on all your achievements! wow! great that u got featured in times..Great news!
nice recipe! idly looks lovely!
Congrats on the rava idlies, mention in TOI and for winning Nags’s event ๐
I really liked this post… I could feel the happiness you must have felt after the idlies came out perfect… ๐
– Indhu (www.thayirsaadham.com)
Congrats and great to see u back, I use eno to rava idlies too! They look great.
hi though it is a long gap,u gave us a wonderful treat. twice or thrice i made these rava idlis at home. didnt came out well. will surely try ur recipe. And congrats on ur success and wish u all the best in future too
hey raji, good to see u back. was missing your yummy posts and the lovely clicks ๐
pics look awesome and is making me hungry in the middle of the night!! Congrats on your win and also for the article. Wonderful!
Welcome back dear..hope you had nice trip and enjoyed it….did you got the earnings ;)?? Okie am a fan of rava idlies..and this looks so perfect…let me try once I get eno….wonderful pics as usual…Congrats dear…it’s so gud that your recipes got feature…cool dear..
Rajeswari, the rawa idli is just so delectably appealing!
Heart-felt CONGRATS…1. Being featured on prestigious Times Assent!
2. Winning Nag’s contest
3. Being accessible to all fellow foodies with your brilliant posts, organised directions! ๐ Hugs to you, feeling so proud of you!
congratulations for the prize & also for being featured in TOI.
Rawa idlis look perfect. Its been a while since I made them, will prepare shortly. Thanks for reminding ๐
For your wonderful job…collect appreciation in form of award from my blog ๐
Congratulations,Raks..Its nice to hear those good news.
Rave idlis look perfect!I have never used eno salt to make rava idlis..will try this next time ๐
rava idli looks so soft and fluffy nice color too and congrats on your winning and for your article
congratulations Raks .. Its an achievement .. loved those idlis .. looks soo perfect
My hearty congratulations on ur award :)Idlies looks spongy and soft,i can feel the taste here!!!
Glad to see u back Raks, hope u had a wonderful time during ur trip…Rava idli looks simply gorgeous, eno salt dunno whether i can get it here..usually i used baking soda for rava idlies…Congrats for being featured in Newspaper, COngrats for winning Recipe DIary COntest…
Wooohooooo,so many reasons to celebrate dear…congrats for all of them
And this rava ldly is so new to me,and u know wht the best thing is its so instant…thts wht work perfect for me..no need to wait for a day to bite those yummmmm idlies
Enjoy all the awards and win hin, you deserve them all. Rava idli looks so good and plump. ENO is like Miracle, isn’t it? ๐
Congrats Raji! Rava idlies look yummy and spongy…
Congragulations a real wonderful achievment.
The idlies look reall fluffy and yumm.
Your idlis look simply amazing, R!
Congrats on the mention in the newspaper and the cookbook win. How exciting for you! ๐
Double or triple Lottery for you!!!..Congrats Raks!! U deserve it so much..:)
I fell in love with those Idli’s..soft ,fluffy n moist..n the pics r so so fab!!!,as always..:)
Congratulation on all your achievements ๐ the rava idlis look so soft and fluffy… I tried making them once using baking soda…it didnt turn out that well.. I should try out yours…thanks for the step by step procedures ๐
Congratulations, Rak. And those idlis, by the way, look perfect.
Good to see u back..Congratulations for that wonderful news..Hooray..Perfect fluffy idlis..Lovely pics ..
I also never get perfect rava idlis. I like the idea of adding fruit salt. Bookmarked to try. Idlis have come out so soft and gorgeous!
Congrats on all the great news. You deserve it! I am so happy for you!
Congrats Raji. Hope you had a nice trip. Mouthwatering rava idlies, awesome click,
It was a pleasure reading this post filled with happiness all over. Congrats for the mention in TOI,for the prize and getting the softest rava idlis.
Great click and idlis look perfect.
rava idlis looks so soft ..great picture..congrats on the news..lovely..
those idlis look sooo spongy nad soft!! n congrats on the blog appearing on newspaper and also on winning the cookbook! :):)
congratulations for the mention and your rava idlis look perfect ; nice clicks!
lovley clicks,..hearty congratulations for winnin,..;-)
congrats dear. thats a great news. Rava idly .. well explained and usage of eno seems good idea. I do it in a different way. just add a cup of old dosa batter and ferment it for 4 hours to get a fluffy one.
But urs seem so easy and delicious.Yummy.
We love rava idlis too but have not used eno before… I can see that it has worked out really well.
Congrats on 2 lovely news.. the recipe win and featuring in the article! ๐
Wow! That’s Gr8..Congratulations on ur award and also being featured in the newspaper..Rava idli’s look so soft and perfect.
Wow.. thats a gr8 win!! Its like flying high in joy, rite! U deserve them all. I’m drooling over your Rava idlis.. me too a fan of MTR rava idlis! Will try your’s soon. Bookmarked!
hi, great news, congrats for all the awards & article published on newspaper!!, u deserve it, ur photography is awesome…, The idlis have really come out very well can be seen through ur pictures…hats of to u for everything…., happy blogging and post more recipes too…very happy for u as ur such a lovely person.
Look at you teasing us with those perfect idilies!
Congrats on the TOI mention!
wow congrats…so happy for you gurl!
Eno does the magic with the idlis….great click.
Cngratulations with ur accomplishments…enjoy. Rava idly clicks looks so nice, interestign step by step pictures…awesome clicks, as always…
i made rock-hard rava idlies recently. ๐ will try this next.
Congrats on your exciting achievements.Rava idli looks super good:)
Idlies come out pluffy. and great pics.
Firstly, let me congratulate you for your article being published and winning nag’s event. Kudos to you for taking such awesome pictures. Thank you for letting us know the ENO usage in making the perfect rava idlis. Will try right away ! ๐
I tried your rava idlis (didn’t have eno salt but did them with baking powder) it came out good; going to post them soon! thank you for this delicious recipe!
Congrats! Looks great, soft n yummy!
Mouth watering….any replacement for Eno?As i don't have it
hi
This is revathi i tried it but dint add eno salt it was a great flop plz do help me
Sailaja and revathi, Eno is the thing that makes the idly fluffy and soft,it is a must, other wise it may turn hard…. just realized from the above comments that alka has used baking powder,try that and see! Or else try adding soda water(plain soda) instead of plain water and see!
wher u get eno fruit salt
Hi Raji
its unbelievable… i too made spongy rava idly as yours… it came out exactly like the one you have shown in the picture… wow!!!! thanks a ton for "Cooking scientist Raji"… wonder why? i meant Eno fruit salt… what an idea… ๐
Hey tried ur recipes for rava idli,tomato chutney and podi.All of them turned out really well.Thanks ๐
Hiiiiiiiiiii ๐
I tried out ur rava idly recipe and it came out so very well ๐ ๐ thanks a lot for the recipe ๐ my hubby just loved it ๐ in fact i boasted in front of my mom and mil ๐ stating that i make better rava idlies than them ๐
Raks I tried it today (25.03.2012)as a part of my Sunday cooking adventure…. Really really awesome it was… came out exactly in the way as u ve described n d pic posted… Im soooooooo happyyyyyyyyyyyyy Raks… never did I think that I can do all such new items… My mom has never tried this dish n was inquisitively asking me how did I do for her to give a try… Thankuuu Raks tanku… Love u … Keep trying n posting more such recipies… Again n again u r infusing in me that I can steal my hubby's heart thru my cooking 2…. ๐
beautiful idlis..!!!
I really do understand your excitement, me too being rava idli lover and mine also never comes out good,,, but now with your recipe, I think I can have all the idlys for myself, I don;t want to share and anyways my kids are not so big fan of it…
thanks for this lovely recipe, I will try and let you know soon…
congrats for so many things,
and waiting for your holiday trip experiences ๐
congrats for all the acheivements and way to go. u truly deserve it and inspire many people to try out ur recipes
hey rak's…..i like your recipes a lot…..u tend to make them so easy to prepare…….n congratulations…….
insted of Eno can i use baking soda ? if yes what should be the qty ? Thanks
Yes you can use baking soda. For 1 cup rava, you can use 1/2 to 3/4 tsp.
Hi Raks
I tried this Rava Idly(with eno salt) it came out so soft n delicious…will be posting it soon :)Thanks for this great recipe!
Hi Raks, just came to check on the rava idli recipe; I like the combinations. I was wondering if one could make idli's without the tadka?
Yes you can try …
Hi Raks!!!!I tried this RAva idli it came well and yummy but it was too hard..
I didnt out Eno fruit salt cos it wont able at our place.
So please for softness what i can add?
Priya
Eno is for making the idli soft, if not try adding 1/2 tsp cooking soda… try again and let me know..
Dear Raks,
I was earlier very much uninterested in cooking but my partner really likes to gorge on, he likes to eat and taste varities of stuff. We both are vegetarian. I am really thankful to you and your blog for helping me enlighten my culinary ideas and train my skills. Being a north Indian, I found it very helpful as you have shown step by step processes with photographs.
Thanks and regards.
Hi,i tried ur rava idli ,it came out fine.pls check for it
http://babiscooking.blogspot.in/2012/10/rava-idli.html
Hello Raks,
I have always wanted to make Rava idlis ever since I ate it the first time… Thanks to your blog, I made some really yummy, soft and utterly tasty Rava idlis for breakfast today. Also I accompanied it with Corriander-coconut chutney. It tasted heavenly. Thank you so much… You made my day!!!!
Hi Raks, thanks for this fabulous blog. I tried the rava idli recipe your rava idli recipe and they tasted good but the urad dal and chana dal were still raw even after steaming the idlis. Do you know where I could have gone wrong? Thanks!
Mouth watering…never heard of this..will try it for sure..:)
Hai,REALLY, the way you said is very fantastic and admiring…congrats…do go on ….and miles to go ……God will lead you….CORNER
Hi Raji,
I tried your rava idli recipe today. Came out very well.
Thanks again….
Hi,
I have tried your recipe today. I hope rava idlies come out soft and amooth
Hi,
Great recipe. Is there a substitute for ENO salt? Would baking soda be ok? if yes, how much do you think i can add to get soft idlis?
Congrats Raks!!
hai raks what a wonderful person u r? i always phoned my mom how do this but now u saved my time &money.wwwwwwwoooooooooooooooo .super ya.
Hi,
Tried ur rava idly… It was a success…. this is de 1st time i got fluffy rava idlys… Texture was awesome.. thanx a ton..
U are awesome .. u have magic hands… I love ur recepies… Now my family love my food…Thanks to u and your blog…Keep cooking and make us happy!!! ๐
U r awesome…i love your blog and recepies ….My kid and husband enjoying the food a lot nowadays… Thanks a lottt ..keep cooking… make us happy !!! ๐
my anni tried rava idly , came out very well and superb taste…………
for the last one week i have been in browsing ur website.. though many of them would have told u abt wht i am going to tell u now.. yes it is awesome.. i liked the way ur receipes r presented.. hats off.. keep continuing this good work..
Congrats on your achievements!!
I have been search for a perfect rawa idli recipe for a long time. I am sure I found one now. Thank you soooooooo much.
Thankamma, Trivandrum
Wow.. I do make rava Idlies but ofcourse without ENO Salt ๐ Will try this one for the fluffiness.
I'm truly in love with your recipes…. Great Blogs and worth trying and tempting too ๐
Great Going Lady….
Regards,
Fareeda.
Wow… i make Rava idlies too but ofcourse without Eno Salt ๐ Will try out this recipe for the fluffiness ๐
Great Blogs… I'm thoroughly in love with cooking ๐
Regards,
Fareeda
Every time I made rava idli they were horrible, so I left making them. Few days back when I saw this recipe in your blog I thought of trying this and they came out superb. Very rarly my husband compliment on my cooking. But after tasting these idlis he said double superb they taste as it is made in restro.
I am very thankful to you for posting this recipe.
Every time I made rava idli they were horrible, so I left making them. Few days back when I saw this recipe in your blog I thought of trying this and they came out superb. Very rarly my husband compliment on my cooking. But after tasting these idlis he said double superb they taste as it is made in restro.
I am very thankful to you for posting this recipe.
it looks lovely !! but can u suggest an alternative to eno salt?? i dont have them
Cooking soda can be added. 1/2 tsp
Dear Raks, I am an avid follower of your blog and love your detailed recipes. I tried this idli and its fantastic. But what I really noticed and love about you is that you answer queries very patiently,many a times you repeat your answers for the benefit of people. For example I saw that many people have asked you the same question about using baking soda instead of eno here(they didnt read previous comments and straightaway posted the question) and u have replied to almost all. I would like to say how much we all appreciate it. Thank you so much
Thanks ๐
hey raks.. i tried ur reciepe today & idlies came out perfectly… thanks a lot..
Hi, wat do u mean by eno??? the one that we use for gastric troubles???
Yes
hi my idly breaks when i tried to take it from the idly plates can u help me
It looks like you have added more eno. Next time try adding a little less. Or give 2 mins standing time b4 u take the idlies from idli plate. Grease the spoon u use to take idli every time you take the idli.
hi raji
i am Mrs ashok, unga rava idly naan inaikuthan first time senjen .supera semaiya vandhirundhadhu .thank u raaji
hi sweet heart ,
thank u so much for the rava idly . it will come out awesome for first time. u r rocking raaji!!!!!!!!
Tried this recipe today.. The idlies were awesome.. ๐ Thank you ๐
Tried ur recipe for breakfast today. Came out very well. My family n friends at work liked it. Thanks a lot for the recipe.
HI……….new to this blog. wow wow Awesome place to be in, thanks for your recipes and the descriptions. keep going
thanks
swapna
hi……….new to this blog, feeling great and awesome place to be in. recipes and descriptions and the clicks are wonderful and appreciated. great work, keeep going
thanks
swapna
Hi yesterday i prepared rava idli, it was nice but little bit hard…. i did't add water….
suggestion pls:)
MSB
May be the batter was too thick? Also make sure eno is active.
came out great for me here in Boston!
Thanks!
Came out great for me here in Boston — would you believe it I have told my mom (the expert on all food South Indian) to try it.
Thanks!
Thanks for posting looks so soft and nice
Hello Raks,
Now a days I m so confident about my cooking. Ur blog helps me a lot and makes all wife's and Mom's as best chef in their family in their own way. To be honest i credit your blog to everyone who applaud me :).
Well i m residing in UK and have been in search of eno fuit salt every were. I have the blue one of eno salt – does that help in preparing rava idly ? If not can i use baking soda ?
Blue works best.
Hey Raks, thanks for posting this. I really want to give this a try as son only eats soft things? Can these be eaten alone?
Sure can be eaten alone for kids
Can you suggest any alternative for eno salt …
Any possibility with out using eno.
Like keeping it over night and stuffs
You can use cooking soda – 1/2 tsp for a cup of rava
Hi rak. I made this today.. but it came out flat n kinda soggy. Too much water or too little eno?
Thanks for posting this recipe! I made rava idly for the first time ever for my South Indian husband and he absolutely loved them. He said that it tasted better than even his mom's rava idlies and then ate almost all of them. I'm bookmarking this recipe for sure – thanks so much for sharing!
Yes more water mainly or could be both
Thanks for your tip of adding Eno salt to Rava idli. We tried at home and it came out very well , soft , exactly the way we get in Hotels…
Thank you once again and Regards.
Thanks for your important tip, ie adding Eno fruit salt. We prepared it at home two three times and it came out exactly, like the Rava idlis we get in Hotels.
Thank you once again and regards
This is the first recipe I tried from yr website ! It was delicious ! Thanks for sharing !
Hi raks…I tried rava idlis today..exactly followed ur recipe..but I dont where I went wrong…out of 4 plates only the top plate idlis were intact..remaining idlis just floated away and was mixed with water in pan…I noticed the rava bubbling out and the lid shaking after 2 mins…however I continued on low flame to atleast to save the top plate which turned out very tasty .plz help..where did I go wrong
..I used idli sooji..is that the mistake?
If the batter drips in the boiling water inside the steamer, sure this will happen, so avoid the raw batter dropping inside the steamer.
Oh ok..may be I dropped a little batter in there in hurry while placing the stand in steamer..thank u soo much raks..will try this soon but being little careful
Hi raks,
Today I tried rava Idly. It came out awsome. Super. Please keep posting many new dishes
5 stars for this recipe. I've never tasted rava idli in my whole life. So I didn't know what to expect but my husband whose a food lover kept complimenting until he finished. And when I ate the idlis, I knew this recipe is to be saved for a lifetime. I'll be doubling the ingredients as this was not enough for all of us.
Hi raks is that v should give standing time aft mixing rava curd n water or directly v can add eno and prepare idly need ru help
Hi Raks, what do you mean by eno fruit salt. Please explain.
Its like a dry form of plain soda. Its available in shops. When you add it to the recipe, it froths and gives soft texture.
Hi Raks,
Do we have to use coarse Rava or fine rava for this idly? Which one will.come out good?
Both will be nice. I personally like fine rava
Hai raks,Thanks a lot for all the superb mouth watering dishes you have posted.I understood that ur a perfectionist in cooking.Hats off.Thanks for sharing your recipes.U made me love cooking and feel more confident about the outcome of the dishes i make.Thanks dear.
Hi Raks…firstly congratulations! ! And I tried these idlis for my lil one today …. but it did not become spongy… although the taste was ok… I think I may hav added more water…. how do I rectify the batter for making more.? TIA
Eno should bubble and it makes it frothy. This will give spongy idlis. U should make it immediately as you add eno. If it becomes watery, add more rawa and eno.
Hi Raks,
Can I use yeast instead of Eno?
Is lemon juice necessary.wont it make the idlis tangy
It helps the eno to work better. If you want reduce the amount you add.
for how many days i can store the left over batter in fridge????
You can keep the batter refrigerated for 3 days, but eno should be added only at the time of preparation. Also as you refrigerate, the batter will tend to thicken. You should adjust the consistency before making idlies
Shld I use up a rava or suji rava?
which rava is useful normal one or idli rava
Semolina – rava – not rice idli rava
What is eno salt ?? If it's not there what to do??
Its a combination of baking powder and citric acid. So if you do not have, replace with baking powder (1/2 – 3/4 tsp). Make sure to use lemon juice as well.
Hello madam…
Can I use baking soda instead of eno salt?
Advance thanks.
Yes you can use, refer above comment ๐
Hi mam, I am amateur cook residing in UAE.I am a great follower of yours cause there none to teach on cooking here. Is it healthy to add Eno in cooking. As I don't know exactly and what side dish combination will be best suited for this dish other than Coconut chutney.
Yes once, in a while it's okay and other than coconut chutney, sambar will be good.
hello raji,
could u pls say how many idlis we wil be getting for this recipe?
12 idlis
Hi Raji,
I have tried this recipe and d taste comes out well. But idli is hard.
One change which I made was instead of eno I added baking soda… What could be d reason for hardness? Please let me know
Hi Raji,
I have tried this recipe d same way given but instead of eno, I added baking soda. Taste was good but the idli s hard. Please let me know what could have went wrong
The batter should not be too thick. Hope it was right. How much baking soda you used? Make sure it is fresh stock
Hi Raji…can i use idli rava instead of mormal rava?
Idli rava might take more time to cook and have different texture. It needs different method of cooking ๐
Hi raji.. tried rava idli today.. came out perfectly.. thanks lot
Hi raji… tried the idli today. It was awesome… flawless… and yummy. Love ur blog.
I have orange flavoured eno salt.. Can I use it?
Thank you for your feedback ๐
Thank you for your feedback ๐
I dont think it will be nice with orange flavour
I tried it and it came out very well.. thanks for the recipe.. one doubt.. why to add lemon juice?
Hi raks
I used the eno active one only. And the curd water proportion I used the same.. I didn't use more water than mentioned.. Still it came hard… What could be the reason??
May be your rava absorbs more water, so you should probably use more water. Was your batter same as the one you see in my video?. (Hope you are using semolina (cream of wheat rava and NOT rice idli rava)
Hi, I have been using ENO since all my life to make Rava Idlis, (same as my mother).
I just had one question in mind – They always say to steam Idli immediately after putting ENO in the mixture. What if we leave ENO in the mixture unattended for longer times? Like from morning to evening, does it spoil it?
Waiting for your comment.
๐
Thanks
Eno is very very similar to cooking soda (Sodium bicarbonate) but it is also with citric acid, so that it reacts as soon as you mix with liquid. We are using here the reaction that happens to give that spongy texture. The bubbles that are created as soon as you mix. So if you dont make it anytime sooner, it will go away and you wont get the soft spongy texture. Hope this helps ๐ I am going to update these details to my post too, thanks for asking
Will normal Bombay sooji work well in this recipe or we need a specific type of sooji like idli rava or superfine rava?
Any rava will work ๐
Dear raks how are you I have one doubt instead of ENO shall I use ORS
I don’t know about ORS. What is it?
Thanks for always giving fool proof recipes. Please include how much salt you use in addition to saying use per taste. It helps have an idea how much salt needed for ingredients given.
Thanks