⭐ ⚪ Rava Idli

A no-fermentation, comforting South Indian classic — light, fluffy, and ready in minutes.

Spice Level: 🌶️

Prep Time: 10 mins | Cook Time: 12–15 mins | Rest Time: 10 mins | Serves: 12–14 idlis

Calories (approx): ~90 kcal per idli

🔔 Tiffin & Temple Bells

🌿 Introduction

Born in the kitchens of busy South Indian mornings, Rava Idli is a gentle reminder that comfort doesn’t need time — only intention.
Made with roasted semolina, a touch of yogurt, and a fragrant tempering, these idlis steam into soft, cloud-like cushions.
Light yet satisfying, they pair beautifully with coconut chutney, vegetable sambar, or a dollop of ghee.

“A warm, melt-soft comfort — semolina, spice, and steam woven into a tender morning embrace.”

Rava Idli

Photo by Stirred By Spice

📝 Ingredients

Main Ingredients

  • 1 cup Rava / Sooji (semolina, medium)

  • ½ cup Thick Yogurt (curd)

  • ½–¾ cup Water (as needed to adjust batter consistency)

  • ½ tsp Salt (adjust to taste)

  • ½ tsp Baking Soda or Eno Fruit Salt (just before steaming)

Tempering

  • 1 tbsp Oil or Ghee

  • 1 tsp Mustard Seeds

  • 1 tsp Urad Dal

  • 1 tsp Chana Dal

  • 1–2 Green Chilies (finely chopped)

  • 1 tsp Grated Ginger

  • 8–10 Curry Leaves

  • ¼ cup Chopped Cilantro

  • 8–10 Cashews (halved, optional)

Optional Add In's

  • ½ cup Grated Carrot

  • 2 tbsp Fresh or Frozen Green Peas

  • A pinch of Hing (asafoetida)

🍽️ Instructions

  • 1. Roast the Rava

    Heat oil/ghee in a pan → sauté mustard seeds, dals, green chilies, ginger & curry leaves until golden → add rava and roast on medium heat until aromatic and lightly golden.

    2. Prepare the Batter

    Let the roasted rava cool slightly → mix in yogurt, salt, and water to form a thick batter → rest for 10 minutes.

    3. Adjust Consistency

    After resting, add a splash of water if needed → the batter should be pourable but thick.

    4. Add Leavening

    Just before steaming, add baking soda or Eno → mix gently.

    5. Steam

    Grease idli molds → add a cashew to each cup if desired → pour batter → steam for 12–15 minutes until fluffy.

    6. Serve

    Cool slightly → unmold → enjoy warm with coconut chutney, sambar, or potato saagu.

🍷 Optional Serving Notes

Serve warm with coconut chutney, tiffin sambar, or a drizzle of ghee for extra comfort.

💬 Soulful Note

As steam fogs the kitchen and the aroma of roasted rava fills the air, Rava Idli brings back memories of slow Sundays and simple joys

— a breakfast that feels like a soft hand on your shoulder.

📚 Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Storage- Steamed idli's saty soft 6-8 hours. Refrigerate left-overs and re-steam for 5 minutes.

  • Why did my rava idli turn hard?

    Too little water or over-roasting. Keep batter slightly loose and steam immediately after adding soda.

  • Can I make them without Eno?

    Yes — use ½ tsp baking soda, but flavor and fluffiness are slightly different.

  • Can I prepare the batter ahead?

    Yes, but add Eno/baking soda only just before steaming.

📊 Nutrition (Per Serving — Approx.)

  • Calories 90

  • Protein 2.5g

  • Carbs 14g

  • Fat 2.5g

  • Fiber 1g

🍃🌶🍃 The Bottom Line

A quick, gentle, no-fermentation breakfast — Rava Idli transforms everyday pantry ingredients into a warm,

nourishing tiffin that brings comfort in every bite.

🧡 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty — cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart — where simple ingredients and warm flavors turn everyday meals into moments of connection.

💬 I’d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below — I read every message.

© 2025 Stirred By Spice | Designed with warmth 🌶️ & storiess 🪔. All rights reserved