Rava Idli (Easy and No Fermentation)
User Reviews
4.9
Rava Idli (Easy and No Fermentation)
Description
In this Rava Idli recipe, semolina is first roasted with ghee, mustard seeds, chana dal, cumin seeds, curry leaves, asafoetida, ginger, and green chili until aromatic but not browned, enhancing flavor and preventing stickiness after steaming. The roasted rava is then combined with yogurt, water, salt, coriander leaves, grated carrot, and a leavening agent like fruit salt or baking soda to create a batter that rises during steaming. The batter is poured into molds and steamed in a pan, pressure cooker (without whistle), or Instant Pot for 10 to 12 minutes until the idlis are soft.
The steamed Rava Idli has a mildly spiced, savory taste with a light crumb and a slight denseness from no fermentation. Unlike traditional fermented idli, these can be made immediately without waiting overnight. The tempering of spices and ghee adds richness and aroma, while coriander and optional carrot offer freshness and subtle sweetness. Idlis can be served with chutneys or sambar.
This recipe is practical for quick meals or when yeast-like fermentation is not possible. It also adapts well to different steaming equipment and substitutions for pearl onions or frozen spinach are explained in notes. The size and fineness of semolina affect texture, so finer rava is recommended for best results.
Roasting the semolina thoroughly and using fresh leavening agents are key to achieving a light, fluffy idli. Skipping the leavening agents results in a softer but denser texture. Using alternative steaming vessels like cake pans is possible. Steaming times should be watched carefully to avoid dense idlis.
Ingredients
For frying & roasting
- 2 tablespoons ghee (clarified butter)
- 7 to 8 cashews - halved
- ½ teaspoon mustard seeds
- 1 teaspoon chana dal (husked and split bengal gram or split & husked chickpeas)
- ½ teaspoon cumin seeds
- 10 curry leaves - chopped
- 1 pinch asafoetida - optional
- 1 teaspoon ginger - finely chopped or 1 inch peeled ginger
- 1 green chilli - finely chopped or ½ to 1 teaspoon, chopped
For batter
- 2 tablespoons carrot finely grated, optional
- 2 tablespoons Coriander leaves - chopped, (cilantro)
- ½ teaspoon salt or add as required
- 1 cup rava - 175 grams (sooji, semolina, cream of wheat)
- ½ cup curd (yogurt)
- ½ to ¾ cup water or add as required
- 1 teaspoon fruit salt fruit salt) or ¼ teaspoon or 2 to 3 pinches of baking soda, Eno brand fruit salt (leavening agent
Instructions
Preparation
- Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add the halved cashews.
- Stirring often fry the cashews till golden. Remove fried cashews with a slotted spoon draining the ghee and keep aside.
- To the same pan add mustard seeds and let them begin to splutter. Keep the heat to low or medium-low.
- When the mustard seeds begin to splutter add the chana dal. Stirring often fry chana dal till they look golden and crunchy.
- Then add the cumin seeds and fry for 4 to 5 seconds.
- Now add the chopped curry leaves, asafoetida, finely chopped ginger and green chillies. Mix well and fry for 10 seconds. Keep the heat to a low.
- Next add rava (cream of wheat, suji, semolina).
- Mix well and stirring often roast the rava till they become aromatic, change color a bit (but should not get browned or golden) and the grains look separate.
- Roasting rava will takes about 5 to 7 minutes depending on the thickness and heaviness of the pan, and the flame intensity.
- Once the rava is well roasted, keep the pan aside. Let the rava become warm.
Making Batter
- To the roasted rava, add finely grated carrots, chopped coriander leaves and ½ teaspoon salt or add as required.
- Next add curd (yogurt) and water as required. Depending on the quality of rava and the thickness of curd, you can adjust the water from ½ to ¾ cup.
- If the curd is liquid and has whey in it, then add ½ cup water. If the curd is very thick, then add ¾ cup water. Basically you need to get a medium consistency batter.
- Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.
- Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds.
- Also heat 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
- After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, rava idli batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency.
- Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, then you may not need to any water at this step.
- Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. Quickly mix very well.
Steaming Rava Idli
- Pour the batter in the idli moulds. Place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes on medium heat.
- To check the doneness, a bamboo skewer or fork inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
- Serve the steaming hot rava idli with sambar and your favorite coconut chutney.
Notes
- Use fine rava (semolina) like Bombay rava for a lighter texture, avoiding coarser varieties.
- Thoroughly roast the rava in ghee to prevent stickiness and improve flavor.
- Fresh, active leavening agents like Eno fruit salt or baking soda are essential for a fluffy texture; stale agents result in dense idlis.
- Leavening agents can be skipped, but expect a softer, denser idli.
- If no idli pan is available, use a cake pan or bowl to steam and slice the idli afterward.
- Steaming time varies by equipment—typically 10-12 minutes using a pot, pressure cooker (without whistle), or Instant Pot with venting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Rava Idli
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 166mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 546IU | 11% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 13mg | |
| Vitamin B6 | 0.03mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 21mg | 23% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 23mg | 2% |
| Vitamin B9 (Folate) | 150µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 46mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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