Wednesday, 31 March 2010

Rava Idli

Rava idlis makes great breakfast or light evening snack. I simply love it. You can add vegetables to make it even more interesting.

Here is the original rava idli recipe for you. I hope you like it :).

Makes: 12 idalis
Semolina/ Rava: 2 cups
Curry leaves: handful
Yellow channa dal: 2 table spn
Plain yogurt: 1/2 cup
Mustard seeds: 1 table spoon
Salt to taste
Cashew nuts: 7-8
Coriander: finely chopped
Sugar: pinch or two
Oil: 2-3 table spoon
Eno: 1 table spoon

In a large pan, add oil and let it heat. Add channa dal, mustard seeds and let it splutter. Add curry leaves, cashew nuts and let it turn golden brown.
Add rava and salt to taste and stir until rava is slightly pink. This will take about 5-8 minutes on low to medium flame.

Take the mixture and allow it to cool off. Add plain yogurt and little bit oil. Add pinch of sugar, chopped coriander and mix well. Add little bit of water if required to reduce the consistency.
Heat the idli cooker with enough water in it. Let the water heat up. In the mean time apply oil on the idli mould. Add eno and stir well. Add the batter into idli mould.
Once the water is boiling, steam it for 12-15 minutes on medium flame. Once cooked, insert a knife to check idlis are cooked. If the knife comes out clean it means idlis are cooked.
Let the cooker steam off before opening. Be careful steam can be really hot.
Use a knife to take the idlis out.
Serve hot with nice coconut chutney.


  1. This is Cool Manisha!! Very helpful and resourceful blog!! I will definitely use it for cooking!! Happy Cooking!!

  2. Hi Manisha, I made these idlis y'day and was great, very easy to make and delicious.


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