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.
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.
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.
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.
- 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
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.
Rava idli recipe
Equipments (Amazon Affiliate links)
- Idli steamer
- kadai/ pan
- 1 cup Rava /Sooji Semolina
- ½ cup Curd
- 1 teaspoon Eno fruit salt plain or lemon flavor
- ½ 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
- ½ 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
- First take a pan/ kadai. Heat with ghee and oil and temper with items under to temper.1 cup Rava /Sooji, ½ 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.½ cup Curd, ½ 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
- 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.
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 🙂
And now coming to the exciting moments to share with you all…!
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!!😊