Rava idli

Rava Idli

Rava idli

Prep Time 15 mins
Cook Time 25 mins
resting time 5 mins
Total Time 50 mins
Course Breakfast
Cuisine Indian
Servings 12 idles


  • 4 tsp Oil
  • 1-1/2 tsp Mustard seeds
  • 1/4 tsp Hing
  • 1-1/2 tsp Urad dal
  • 1-1/2 tsp Channa gram
  • Cashews - a handful
  • 1 and 1/2 cups semolina or sooji
  • 1 cup Carrots - grated
  • 1 cup Corriander leaves chopped
  • Salt - to taste
  • 1 cup Sour Yoghurt - 1 cup
  • 1/2 cup Water - 1/2 cup (or to get thick idli batter consistency)
  • 1/2 cup Eno- 1/2 tsp


  • Heat a pan, add oil, once heated add mustard seeds, hing, urad dal, curry leaves and Channa dal
  • Next add cashews nuts fry until they turn golden brown in colour
  • Next add sooji Rava and fry until the mixture turns aromatic. (make sure rava doesn't turn brown)
  • Once rava gets aromatic, transfer the mixture into a bowl and allow it to cool a bit and then add grated carrots, coriander leaves, salt , and one cup of sour yogurt mix well, then allow it to sit for 5 mins, then see the consistency and add more water( we need in idli pouring consistency )
  • Brush the idli plates with oil and keep it ready. Bring the water in the idli steamer to a boil.
  • Then add half tsp of eno or fruit salt, and mix it in. After adding eno immediately pour the batter into idly plates.
  • Steam the Idlis for 10-12 minutes or until a fork comes out clean when pricked in the centre.
  • Serve it Hot with corriander chutney


✍🏼Tip : If u are making in batches, divide the batter and add eno!
✍🏼U can keep the rava mixture, before adding the water and veggies in an air tight container for 20 days
Keyword homemade idli podi, Instant Idli, Rava Idli