Rava Idli
July 5, 2007 by lathanarasimhan
Rava Idlis can be extremely delicious - can actually be super quick unlike popular perception.
Preparation time - 10 minutes, Cooking time-6minutes, Serves 4
Ingredients
Rava 2 cups
Curds 1 and1/2 cups
Oil 2 tablespoons
Ghee 2 teaspoons
To be finely chopped
Green chillies 2 nos
Coriander 6 twigs
Curry leaves 2 twigs
For seasoning - 1 teaspoon each of urad dal, channa dal, and mustard seeds
Baking soda 1/2teaspoon
Salt 3/4teaspoon
Method
Spread rava on a microwave safe plate and microwave in high mode for 90 seconds. You can alternatively also dry roast the rava for a little over a minute in a kadai.
Heat oil in a kadai add mustard seeds first, and then add the dals. When the dals turn golden add finely chopped chillies, corriander and curry leaves. Cook on a medium fire for 2 minutes. Add the rava mix well and turn off the gas.
Add ghee, baking soda,salt and curds to the rava mixture and mix well. Add 2 tablespoons water to the batter.Pour the batter in greased idly trays and steam in a pressure cooker for 6 minutes (without weight). Take out the idlies after 5 minutes.
Serve hot with Mulagai Podi (South Indian Gun Powder) or any chutney of your choice.
Tip: You can refrigerate the rava mixture in a food grade air tight container for about four to five days. Take desired quantities of the mixture and add ghee/ curds whenever you need to make yummy rava idlis. Can also be steamed in a microwave idli container.
Update: Sent to RCI Karnataka hosted by Asha at Foodie’s Hope.
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i tried this recipe. after adding curds, the batter was not of pouring consistency. and after steaming, the idlis came out very hard. can u please tell me where i made a mistake.
Hi chaya,
Your idlis will come out well the next time you try.
Please check the following.
1. Baking soda is different from baking powder.
2. Add a little more water if the curd is very thick.
3. Using only butter milk can also make the idli hard.
The batter should be slightly thinner than idli batter.
Goodluck. Please let me know the results of your next trial.
bye. latha.
[...] Rave Idli with Green Tomato Spring Onion Chutney makes a heavenly combination. Rave Idli is a classic Kannadiga dish which is served with a lot of love and generous amounts of Ghee at MTR, Lalbagh Road, Bangalore. My amma (Latha) tried multiple times to replicate the taste and texture of mouth watering Rave Idlis that one gets at MTR before achieving perfection in this recipe that both of us have been cooking over a zillion times. You wake either of us in the middle of the night and ask us for Rava Idlis and we’ll get a plate ready in 10 minutes . Rave Idlis aren’t just delicious but also sinfully simple - so simple that I’d hammer you on your head if you refused attempt to this recipe. [...]
Hi lakshmi,
now iam able to make rava idlis very well. they r so soft and delicious. i prepare them often now.
thanks for sharing this recipe. now, iam a regular visitor to ur site. thanks once again. keep up the good work.
I tried this out and it came out really well. I did make some changes, though….I didn’t have enough rava…so i had to play around with the ingredients a little bit. Will be blogging about it soon. Thank you for sharing….
Hi..the rave idli looks delicious. Which rava have u used particulary to make them? Is it fine, coarse, which one? Tell me the exact name pl.
Hi,
I just happened to visit ur site. I would like to know which rava to use for rava idli (idli rava or bombay rava). Please let me know.
thanks.
Dearest Lathamma,
I made the most delicious and perfect rava idlis for breakfast this morning (with coconut chutney), all thanks to you! The most important tip of yours that I’ll always remember is the batter should be thinner than idli batter…. i always made thick batter that was like cookie batter (to spread using spoons) and the idli was stone-hard
thank you, thank you, thank you….
Latha ma,
I tried your rava idlli this morning and we enjoyed it a lot. It came out very good. The only thing I differed from your recipe was the quantity of water used. I had to use more than 2 tbsp to get it in a pouring consistency. Also, used only 1 twig of curry leaves. Next time I’ll do 2 to get it exactly like yours. Thank you so much for sharing this.
Hi,
I just happened to visit ur site. I would like to know which rava to use for rava idli (idli rava or bombay rava). Please let me know.
thanks.
Swetha soumya and malini, Bombay rava is used to make the rava idlies. The curry leaves and coriander leaves used in more quantitry gives a softness to the idlies, Curd must be thick and the batter should be slightly thinner than idli batter. latha.
Latha,
Thanks for sharing the recipe.
I followed it but I used microwave instead of steaming. It was good. I need to use more judgement w.r.t. microwave to get better softness.
Thanks
Dharini
[...] lawn that needs mowing, laundry, vacuuming etc etc….When I came across this recipe for Rava Idlis, I made and served these Idlis with some fabulous Peanut Chutney…what a combination that [...]
Hi latha ,
I am Meesha from bombay .
I love southindian food … memories of saravana bhavan ….. filter coffee … Of course i do make it all at home , but love the feeling & atmosphere in chennai .
Just love your blog … amazing recipies .. am going to try every one of it … learnt many of them in a cooking class , 10 yrs back from an iyer family in mylapore …. Please keep the recipies coming akka ! My 2 toddler sons , husband & mom-in-law too loved the rava idlis … ! Great work …
Hello Lathamma, Where are you? I hope you get your computer back soon
I made your fool-proof rava idli again today and remembered you… and so had a question to ask hee hee… 1/2 tsp baking soda for 2 cups rawa. if i double the quantity of rawa should i also increase the soda to 1 tsp?