Rava Idli – ரவா இட்லி


  • Rava – 250g
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Carrot – 1
  • Green chillies – 3
  • Red chilli – 1
  • Asafoetida – A pinch
  • Curd – 90 g
  • Ginger – 1/2
  • Eno fruit salt – 1 tsp
  • Cashew nuts – Few
  • Coriander leaves – Few
  • curry leaves – Few
  • salt – Required
  • oil – Required
  • ghee – Required

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Stir green chillies, chop coriander leaves, grate ginger finely
  2. Take a pan, pour 2 tsp ghee, 1 tsp oil and heats up
  3. Add mustard, cumin seeds once it crackle add chana dal, urad dal
  4. Add saute it till dals become golden then add asafoetida, ginger dry chillies and curry leaves
  5. And saute for 1 minute then add cashew nuts and mix well
  6. Then add rava and mix well continuously for 5 minutes till rava become golden brown
  7. After that add curd, green chillies, carrot, salt and mix it well
  8. Then add 250 ml water and mix it well till it become smooth batter without any lumps
  9. Finally add, coriander leaves, eno fruit salt and mix it well and leave the batter for 1 hour
  10. After that take the batter, mix it well
  11. Take idli steamer vessel add enough water and boils it for 5-10 minutes
  12. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
  13. Then pour one big ladle of batter in each idli molds and close the lid
  14. Allow them to cook for 8-10 minutes in high steam temperature
  15. After that open the lid, just inserting a knife or fork at the center of the idli
  16. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
  17. Carefully take the idli plate outside and transfer the idli into a hot box
  18. Now the hot rava idli is ready to server
  19. (Note) Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

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