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Home » Entree » Idli / dosai

Published: Mar 9, 2012 · Modified: Feb 25, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Rava Idli | Rawa Idli Recipe

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Rava Idli is a popular variation of the traditional breakfast, Idli, that is made with fermented rice and lentil batter. Rawa Idli is usually made with rava or suji and is a quicker process to make than traditional Idli.

Rawa idli in a tray

Are you still making those Rava Idli with the packaged idli mix? Try this homemade version and you will realize that this is as easy as making it from the mix. And the best thing is you don’t have to run to the store to buy anything.

Everything you need to make these idlis is readily available in your pantry.
These idlis are very filling and adding carrots and onions also gets the vegetable dose in the meal. Once the rawa is fried and the seasonings cooked, it takes only a few minutes to get it all together. This would be a perfect weekday dinner solution.

Preparation time – 15 mins
Cooking time – 30 mins
Difficulty level – easy

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Ingredients to make Rava Idli - makes around 20 idlis

  • Fine rawa – 2 cups
  • Oil/ghee – 1 tbsp
  • Onion (finely chopped) – 1 (optional)
  • Green chilies (finely chopped) – 4
  • Sour thick yogurt – 2 cups
  • Curry leaves – few
  • Cilantro – few (for garnish)
  • Carrot (finely grated) – 1(optional)
  • Salt – to taste
  • Baking soda – ½ tsp

For seasoning

  • Mustard seeds – 1 tsp
  • Black gram dhal (ullutham paruppu) – 1 tsp
  • Bengal gram dhal (kadalai paruppu) – 2 tsp
  • Cashew nuts (broken) – about 10
  • Asafetida – ¼ tsp

Procedure to make Rava Idli -

  • Roast the rawa just until it starts to turn brown and keep it aside.
Roasting the rava in a pan
  • Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chilies. Fry it until the onion turn translucent. Let it cool down to room temperature and then mix it with the roasted rawa. Add half of the grated carrot to the mixture.
Adding the seasonings and frying it
  • Add the baking soda and salt to the rawa mixture. Now add the curd and mix it well. To bring it to the idli batter consistency add water (if needed).
Add the ingredients and mix well
  • Grease the idli plates and add grated carrot and cilantro to the bottom of the plate. Then pour the Rawa Idli batter and steam it for 10 – 12 mins.
Pouring the batter and steaming it
Steaming the batter in a pan
  • Serve the Rava Idli hot with chutney!!
Serve Rawa idli with chutney

Notes and observations

  • Once the batter is ready, it is important that they are cooked right away. Keeping the batter too long results in dry idlis.
  • Mix the rawa with the seasoning and curd after it has cooled down to room temperature. This allows the idli to be fluffy.
  • If making more Rawa Idli, mix the batter in batches.

Similar Breakfast Recipes

  • Idli Upma | Upma Made With Leftover Idlis
  • Idli | Fermented Rice Cake - Vegan And Gluten Free
  • Kanchipuram Idli | Kancheepuram Idli | Kanchivaram Idli
  • Sannas With Coconut Green Chutney

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Rava Idli in a tray

Rava Idli Rawa Idli Recipe

Rava Idli is a popular variation of the traditional breakfast, Idli, that is made with fermented rice and lentil batter. Rawa Idli is usually made with rava or suji and is a quicker process to make than traditional Idli.
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Course: Breakfast, Entree, Lunch Box Recipes, Quick and Easy
Cuisine: Asian, Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 idlis
Calories: 95kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 2 cups Fine rawa
  • 1 tablespoon Oil/ghee
  • 1 Onion finely chopped
  • 4 Green chilies finely chopped
  • 2 cups Sour thick yogurt
  • few Curry leaves
  • few Cilantro for garnish
  • 1 Carrot finely grated (optional)
  • to taste Salt
  • ½ teaspoon Baking soda

For seasoning

  • 1 teaspoon Mustard seeds
  • 1 teaspoon Black gram dhal ullutham paruppu
  • 2 teaspoon Bengal gram dhal kadalai paruppu
  • 10 Cashew nuts broken
  • ¼ teaspoon Asafetida

Instructions

  • Roast the rawa just until it starts to turn brown and keep it aside.
  • Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chilies. Fry it until the onion turn translucent. Let it cool down to room temperature and then mix it with the roasted rawa. Add half of the grated carrot to the mixture.
  • Add the baking soda and salt to the rawa mixture. Now add the curd and mix it well. To bring it to the idli batter consistency add water (if needed).
  • Grease the idli plates and add grated carrot and cilantro to the bottom of the plate. Then pour the batter and steam it for 10 – 12 mins.
  • Serve the Rava Idli hot with chutney!!

Notes

  • Once the batter is ready, it is important that they are cooked right away. Keeping the batter too long results in dry idlis.
  • Mix the rawa with the seasoning and curd after it has cooled down to room temperature. This allows the idli to be fluffy.
  • If making more idlis, mix the batter in batches.

Nutrition

Calories: 95kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 71mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Pulikaachal | Puliyodharai Recipe
Mango Burfi | Mango Rava Kesari »

Reader Interactions

Comments

  1. Anonymous says

    July 17, 2013 at 3:21 am

    Sometimes I get brown spots on the Rava Idlies, probably due to the soda. Do you get them ?

    Reply
  2. My Cooking Journey says

    March 15, 2012 at 4:20 pm

    Hi Gayathri,
    I have not tried that. Can i add that to regular idli also? So for the rawa idli, I add the eno salt instead of the baking soda? I should try that some time 🙂

    Reply
  3. Gayathri says

    March 15, 2012 at 12:33 am

    sandhya I just now remembered..Have you ever tried adding eno fruit salt to rawa idli or dhokla?It comes out fluffy. I have tried this and the result was good.YOu should eno fruit salt(plain) at the time of making the idli/dosa..

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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