Rava Idli Recipe is easy and quick to make and a popular breakfast option. These steamed cakes are made by adding Semolina, yogurt, Eno (or baking soda), and salt.
It is a long process when you want to eat Idli. As for making regular idlis, you need to first soak the rice and lentils. Then grind them and let them sit for at least 8-10 hours for fermentation. So for those days when you want to enjoy Idli without any wait, this recipe of Instant Rava Idli is perfect.
If you love trying different variations of Idli, try this recipe. This variation is always on top of my list. And you can use the leftovers to make Fried Idlis.
The post contains Helpful Tips & Tricks for making Rava Idli Recipe. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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ABOUT THE RAVA IDLI RECIPE
Rava Idli is nothing but mini semolina cakes made with Semolina, yogurt, a leavening agent like eno or baking soda, and spices. You can serve them with coconut chutney or sambhar, or rasam.
Though Idli is very popular and known to almost every Indian, not many know about the Rava Idli. This is a variation of the popular breakfast item Idli. This version is made by semolina/sooji/
This Instant Rava Idli can be made instantly, and you can try different variations. You can add veggies to the batter to make it kid-friendly & healthy; you can add chopped nuts or Tempering of mustard seeds. Each time this Rava Idli will taste great.
INGREDIENTS
- RAVA: For making Rava idli, you need Rava/sooji/semolina. They are readily available in any Indian store, or you can get Red Mill Semolina Flour from Amazon or Walmart.
- YOGURT: Yogurt and water are added to make the idli batter. Yogurt is added to make them soft & fluffy.
- ENO: Eno Fruit Salat or Baking Soda are added as leaving agents.
- VEGGIES: You can add veggies of your choice like carrots, green beans, cilantro or coriander leaves, green chili(optional), green onions, etc., in the batter.
- TEMPERING: Add the Tempering of a teaspoon of mustard seeds, a teaspoon of cumin seeds, and curry leaves to the idli batter.
- OIL: Oil or ghee is used as a base in the idli plates or molds.
HOW TO MAKE THE RAVA IDLI RECIPE
Making Batter:
In a bowl, add sooji/rava along with yogurt/cur and water. Whisk until the batter is smooth and lump-free. Cover it and keep it aside for 20-30 minutes.
After 30 minutes, whisk the batter one more time. Add 2-3 tablespoons of water if the batter is too dry.
Preparation:
Finely chop the veggies, including carrots, cilantro, and green chili (optional).
Make Tempering by adding oil to the pan. When oil is hot, add mustard seeds. When they splutter, then add cumin seeds and curry leaves.
Next, add chopped veggies and tempering in the batter and mix until all the ingredients are well combined.
Add a cup of water to the Instant Pot or a pan and boil the water. Meanwhile, oil the idli plates/molds.
Next, add Eno fruit salt/ baking soda and stir until well combined, and immediately fill the idli plates with the batter.
When you add eno or baking soda to the batter, immediatley place the idli plates for steaming. Otherwise, idlis will not aerate properly.
Steam Rava Idlis:
Place the idli plates in the boiling water and cover them with the lid. Steam it for 8-10 minutes in boiling water. When done, insert a fork, knife, or skewer; it should come out clean.
Remove the Idli from the idli mols using a knife or a spoon and serve with chutney of your choice and enjoy.
HOW TO MAKE RAVA IDLI IN AN INSTANT POT?
You can make Instant Rava Idli in any steamer or using an Idli maker. But making it in Instant Pot easier and hassle-free. First, pour water into the Instant Pot and boil it. Next, pour the batter into Idli molds or idli plates. Then, using the Steam setting of Instant Pot, steam it for 10- 12 minutes, and you'll get perfectly steamed, soft, and yummy Rava Idlis. I bet you are gonna love them because they turn out super soft.
When making idlis in Instant Pot, cover the pot with the plate instead of Instant Pot lid.
Enjoy it with Sambhar or Chutneys; you'll be delighted by its flavor any way you choose.
PRO TIPS
- For the recipe, 1 teaspoon of Eno or Baking Soda is enough. If you don't have Eno, add 1 teaspoon of Baking Soda with 1 tablespoon of lemon juice.
- Cover the pot with the plate instead of the Instant Pot lid when making idlis in Instant Pot.
- When you add eno or baking soda to the batter, immediately place the idli plates for steaming. Otherwise, idlis will not aerate properly.
- Make sure you oil the idli molds before adding the Rava idli batter.
- Don t remove the idlis immediately after they are steamed. Instead, let them sit for 3-5 minutes and remove them from the molds.
- Use fine Rava instead of coarse Rava for the idli recipe.
- Adding yogurt with eno or baking soda, make Idli fluffy & soft.
STORAGE
you can store the leftover Idli in the refrigerator for 3-5 days. When reheating, Idli on the microwave-safe plate. Cover them with a wet paper towel. And heat for 2 minutes or as needed. Or you can also use the idlis to make Fried Idli.
SERVING SUGGESTIONS
You serve Instant Rava Idli with Sambhar or Indian Chutneys like coconut chutney, peanut chutney, or tomato & garlic chutney.
FREQUENTLY ASKED QUESTIONS
When you ad Eno/Baking Soda, the batter will be fizzy and bubbly. The main reason to add eio/Baking Soda to the batter is that it aerates the Idli and makes them soft & spongy. For making Rava Idli, adding Eno/BIdlig Soda is a must. If you don't add it while making Idli, you won't get spongy or fluffy Idlis.
Yes, you can keep Rava idli batter in the fridge overnight. Just make sure to add eno/ baking soda just before steaming.
Yes, you make Rava idli without curd or yogurt, but it will not turn too soft & fluffy. If you add yogurt, the batter will be aerated more properly, and the Idli, in turn, will turn soft & fluffy.
Eno and yogurt help in making Rava Idli soft & fluffy. If you change the proportion of these ingredients, Rava idli may turn hard.
You can use baking soda in the recipe. For example, you can use 1 teaspoon baking soda with lemon juice for lemony flavor.
Rava Idli Recipe
Ingredients
- ½ Cup Yogurt
- 1 Cup Semolina/ Rava/ Sooji
- ½ Cup Water
- Salt
- 1 teaspoon Eno/ Baking Soda
- ½ cup Carrots grated
- ¼ cup Cilantro chopped
- 1 green chili (optional) chopped
- 1 tablespoon Oil/Ghee 1
- ½ tablespoon Mustard Seeds
- ½ teaspoon Cumin Seeds optional
- 10 Curry leaves chopped
Equipment
Method
- In a bowl, add sooji/rava along with yogurt/curd and water. Whisk until the batter is smooth and lump-free. Cover it and keep it aside for 20-30 minutes.
- After 30 minutes, whisk the batter one more time. Add 2-3 tablespoons of water, if the batter is too dry.
- Make Tempering by adding oil to the pan. When oil is hot, add mustard seeds. When they splutter, then add cumin seeds and curry leaves.
- Next, add chopped veggies, salt, and tempering to the batter and mix until all the ingredients are well combined.
- Add water to the Instant Pot or in a pan and boil. Meanwhile, grease the idli plates/molds.
- When water is boiled, add Eno fruit salt/ baking soda and stir until well combined, and immediately fill the idli plates with the batter.(Note: When you add eno or baking soda to the batter, immediately place the idli plates for steaming. Otherwise, idlis will not aerate properly).
- Instant Pot: Place Idli Plate in the Instant Pot and cover with the plate. Cancel saute. And steam Idli for 12 minutes using the Steam setting at the venting position.(Note: When you use Steam at the venting position, pressure won't build up and the valve will not come up. And also timer of Instant Pot won't work).Stove-Top: Place idli molds in a big pan and cover them with a plate or a lid. Steam for 8-10 minutes.
- Once the timer is done, open the lid and remove the mold. Let them sit for 3-5 minutes. Carefully remove the idlis from molds using the knife or spoon. Enjoy Rava Idlis with Sambhar or Chutney.
Nutrition
Video
Notes
- For the recipe, 1 teaspoon of Eno or Baking Soda is enough. If you don't have Eno, you can add 1 teaspoon of Baking Soda with 1 tablespoon of lemon juice.
- Cover with the plate instead of the Instant Pot lid when making idlis in Instant Pot.
- When you add eno or baking soda to the batter, immediately place the idli plates for steaming. Otherwise, idlis will not aerate properly.
- Make sure you oil the idli molds before adding the rava idli batter.
- Don't remove the idlis immediately after they are steamed. let them sit for 3-5 minutes, and then remove them from the molds.
- Use fine rava instead of coarse rava for the recipe.
Josh says
It is from onerous plastic or silicone rubber cases material,
in black and white color possibility.
SunGari says
The mold is usually steel but plastic will work.