South Indian · Breakfast
Rava idli (instant semolina idli)
Rava idli is a soft, fluffy steamed cake made from roasted semolina and yogurt, studded with cashews, curry leaves and ginger. It needs no soaking, grinding or fermenting, so it is perfect when you want idli but have not planned ahead. The batter rests for just 20 minutes before steaming.
- Prep15 min
- Cook20 min
- Waiting20 min
- Servings4
- Total55 min · Per serving≈270 kcal
Ingredients
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Method
Waiting: Resting the batter (20 min)
- Heat the ghee and oil in a pan over medium heat. Add the mustard seeds; when they splutter, add the chana dal, urad dal and cashews and fry until golden.
- Add the curry leaves, ginger and green chilli and stir for a few seconds. Add the rava and roast on low heat for 4–5 minutes, stirring often, until fragrant but not browned. Let it cool completely.
- Transfer the rava to a bowl and add the yogurt, salt, carrot and coriander. Add water little by little to make a thick batter, like idli batter. Cover and rest for 20 minutes.
- Grease the idli plates and bring about 2 cups of water to a boil in an idli steamer or pressure cooker without the weight.
- The rava will have absorbed liquid, so add 2–3 tbsp water to loosen the batter if needed. Sprinkle in the fruit salt and stir gently until frothy.
- Spoon the batter into the moulds at once, filling each three-quarters full. Steam on medium-high heat for 12–15 minutes, until a knife comes out clean.
- Let the idlis rest for 3–4 minutes, then run a wet spoon around the edges to remove them. Serve warm.
About this dish
Rava idli is closely linked to Bengaluru in Karnataka, where the well-known restaurant Mavalli Tiffin Room is widely credited with popularising it during a rice shortage, using semolina in place of rice. Today it is a fixture on tiffin menus across Karnataka and Tamil Nadu and a favourite quick breakfast at home. In Kannada it is also called rave idli.
The key steps are roasting the rava in ghee, which keeps the idlis from turning sticky, and adding fruit salt or baking soda just before steaming so they rise well. A cashew nut is often pressed into the bottom of each mould for decoration. Grated carrot, peas or chopped coriander can be added for colour and extra flavour.
Tips
- Use fine rava, not coarse, for soft idlis with a smooth texture.
- Add the fruit salt only when the steamer is ready, as the bubbles fade if the batter waits.
- Press a cashew half into each greased mould before adding the batter for a classic look.
Serve with
Serve warm with coconut chutney, sambar and a spoonful of melted ghee.
Goes well with: Coconut Chutney, Sambar, Tomato Chutney
