Rava Idli Rawa Idli Recipe

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Entree, Lunch Box Recipes, Quick and Easy

Cuisine: Asian, Indian, Tamil Nadu

Diet: Vegetarian

Servings: idlis

Calories: 95kcal

Author: Sandhya Ramakrishnan

Equipment

pan
bowl
spatula
Idli Steamer

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