Rava Idli, a delicious idli recipe made from semolina/rava. It's one of my favorite dinner recipes and often makes them at weekend night. It's such an easy recipe and can make them in minutes from scratch.
Unlike the regular idli, rava idli can be made instantly without any fermentation. It's believed that rava idli was invented by MTR food chains when there was a scarcity of rice around world war II time and now the rava idli mix is one of their popular ready made mixes all around the world. 
Before moving on to the recipe, let's check out all the FAQ!!!
What type of rava works for rava idli ?
You can use any fine variety of rava. I have been using the normal rava that we use to make upma for this idli and it works like a charm every time.
Do I need to roast the rava ?
Yes. But if you already have the roasted rava from the store, no need to roast it again. Just temper the spices and add along with rava
What's eno salt ?
Fruit salt is commonly sold under the brand name "Eno". It's one of the leavening agents used in cooking. It gives the same effect as baking soda/powder in the cooking.
Is there any substitute for eno salt ?
Yes, of course. Like said previously, it's one of the leavening agents, so instead of eno salt, you can use baking soda along with some lemon juice. I have used them often and it yields the same result. For 1 tsp of eno salt, 1/2 tsp of baking soda with 1 tsp of lemon juice is enough.
How to steam this rava idli if I have idli plate with holes ?
Most of the traditional idli making pots have idli plates with holes. So we used to spread the cloth on the plate for making traditional idlis. But for these rava idli, using cloth doesn't work. So i used to cover the holes gently with some grated carrot and some roasted cashews and pour the batter on top of it. Additionally place the idli platter once the water comes to boil, that way the steam starts to cook the idli immediately and the batter doesn't leak through the hole.
Any other tips for beginners
Unlike many other indian recipes, it doesn't work with eyeball measurements :-) . So please measure the ingredients for this recipe. You can use whatever the measurement cups you have, the ratio of rava, curd and water is 1:1/2:2.
Salt and the tempering ingredients can be adjusted to your taste.
Updated Dec 2018:
Now i have been following this recipe for years and it gives such a soft & spongy idli every SINGLE time, recently i have clicked some pictures to update here. In that, i haven't used the mini idli plate, used the regular idli plate and also added some grated carrot on the each mold of idli plate before pouring the idli batter for some bright colors, it's totally optional.
Instant Rava Idli
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Ingredients
Rava/Semolina - 1 cup
Curd - 1/2 cup
Water - 1/2 + 1/2 cup(approx)
Salt - 1/2 tbsp (approx)
Eno salt - 1 tsp *
Oil -1 tsp for greasing
Rava/Semolina - 1 cup
Curd - 1/2 cup
Water - 1/2 + 1/2 cup(approx)
Salt - 1/2 tbsp (approx)
Eno salt - 1 tsp *
Oil -1 tsp for greasing
Grated Carrot - 1 tbsp (optional)
To Temper
Cashew - 1tsp (broken)
Channa Dal - 1tsp
Grated Ginger - 1 tsp
Mustard & urad dal - 1/2 tsp
Green chili - 1 finely chopped
Curry leaves - few
Oil - 1tsp
* Instead of eno salt, you can use baking soda too. For 1 tsp of eno salt, 1/2 tsp of baking soda is enough and it yields the same result.
To Temper
Cashew - 1tsp (broken)
Channa Dal - 1tsp
Grated Ginger - 1 tsp
Mustard & urad dal - 1/2 tsp
Green chili - 1 finely chopped
Curry leaves - few
Oil - 1tsp
* Instead of eno salt, you can use baking soda too. For 1 tsp of eno salt, 1/2 tsp of baking soda is enough and it yields the same result.
Keep everything ready for tempering . Heat oil in a pan and add the ingredients listed under "To Temper" one by one and saute it well.
Then add the semolina and saute it well for 5 mins and collect it in a bowl. Dont change the color of the rava.
Then add the semolina and saute it well for 5 mins and collect it in a bowl. Dont change the color of the rava.
Now add 1/2 cup of water and curd along with salt in to rava mixture and allow it to soak for 15 mins.
After 15 mins, the water will be absorbed, so add the remaining 1/2 cup of water along with eno salt /baking soda & lemon juice and make a thick batter.Grease the idly mould(i used mini idly mould here, regular idli mould also works) with oil and add few grated carrot(if you're using) & then pour the batter.
Cook it in steamer for 8-10 mins or until the tooth pick inserted in center comes out clean.
Remove the mould from steamer and let it sit for 2 mins and then remove the idly from the mould using spoon.
Tasty and spongy rava idly is ready. Serve it with your favorite chutney and/or sambar.
- You can add regular eno salt along with tsp of lemon juice instead of lemon flavor one.
- If you like, you can add grated carrot too.
- Don't take the idly from the mould immediately, give some 2 mins resting time, so that it comes out clean.
- I used regular rava,you can use idly rava too.But be careful in adding water.
- Add Eno salt/baking soda just before cooking.
Mouthwatering... Nice photos...
ReplyDeleteWill give it a try! Thank you for this recipe!!
ReplyDeleteYou're welcome. I'm sure that you will like it.
DeleteTried this recipe...Super easy n tasty. Ur recipes r so easy to follow.
ReplyDeleteThanks😊
Thank you Aaliya. Welcome to my space !! Gald you find my recipe useful.
DeleteHi Tried your Rava Idli recipe for the first time. It came out really soft & nice. Thank you so much for the recipe. Just a question: If I’m making more Idly should I mix the Eno fruit salt at the beginning itself or do I need to mix in batches? Thanks Rupika from Sydney
ReplyDeleteThank you so much for trying and sharing your feedback. Glad it came out well. Yes, for large quantity, adding eno salt in batches would be ideal for soft idlies.
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