Go Back
+ servings
Print Recipe
4.60 from 5 votes

Rava idli recipe

Rava idli recipe with full video, step by step pictures. Learn how to make most soft, easiest way and surprise you guests with homemade 1000 times better than ready mix.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 12


  • 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

To temper

  • 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.