📝 About This Recipe
A celebrated staple of Karnataka's tiffin rooms, Rava Idli is a brilliant innovation born out of necessity during WWII when rice was scarce. These steamed cakes are crafted from roasted semolina tempered with aromatic mustard seeds, crunchy cashews, and fresh herbs, resulting in a texture that is incredibly fluffy yet satisfyingly hearty. Unlike traditional idlis, these require no overnight fermentation, making them the perfect gourmet breakfast for busy mornings.
🥗 Ingredients
The Batter Base
- 1.5 cups Rava (Semolina/Sooji) (medium-fine grain preferred)
- 1 cup Thick Yogurt (slightly sour for better flavor)
- 1/2 cup Water (adjust for consistency)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Eno Fruit Salt (unflavored; or 1/4 tsp baking soda)
The Tempering (Tadka)
- 2 tablespoons Ghee (for authentic aroma)
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Chana Dal (split bengal gram)
- 1 teaspoon Urad Dal (split black gram)
- 8-10 pieces Cashew Nuts (halved or broken)
- 1 sprig Curry Leaves (finely chopped)
- 2 pieces Green Chilies (finely minced)
- 1 inch Ginger (grated)
- 1 pinch Hing (Asafoetida)
Fresh Add-ins & Garnish
- 1/4 cup Carrot (finely grated)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Frozen or Fresh Peas (optional)
👨🍳 Instructions
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1
Heat 1 tablespoon of ghee in a wide pan over medium heat. Add the rava (semolina) and roast it for 4-5 minutes until it becomes fragrant and looks slightly cream-colored. Do not let it brown. Remove and set aside to cool completely.
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2
In the same pan, heat the remaining 1 tablespoon of ghee. Add mustard seeds and let them splutter. Add cumin seeds, chana dal, urad dal, and cashew nuts.
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3
Fry the dals and cashews until they turn a beautiful golden brown. Add the minced green chilies, grated ginger, chopped curry leaves, and a pinch of hing. Sauté for 30 seconds.
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4
Pour this aromatic tempering over the cooled roasted rava. Add the grated carrots, chopped cilantro, and salt. Mix well.
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5
Add 1 cup of yogurt to the rava mixture. Stir to combine into a thick paste. Gradually add about 1/2 cup of water to achieve a thick, dropping consistency batter.
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6
Cover the batter and let it rest for 15-20 minutes. The rava will absorb the moisture and the batter will thicken significantly.
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7
While the batter rests, grease your idli steamer plates with a little oil or ghee. Place a single cashew or a few shreds of carrot at the bottom of each mold for a decorative look.
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8
Prepare your steamer or pressure cooker with 2 inches of water and bring it to a boil.
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9
Check the batter consistency after resting. If it is too thick, add 1-2 tablespoons of water. It should be thick but pourable.
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10
Just before steaming, sprinkle the Eno fruit salt over the batter. Pour a teaspoon of water over the Eno to activate it; it will bubble up.
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11
Gently fold the bubbles into the batter. Do not over-mix, or the idlis will lose their fluffiness.
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12
Immediately pour the batter into the greased idli molds, filling them about 3/4 full to allow for rising.
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13
Place the idli stand in the steamer. Cover and steam on medium-high heat for 10-12 minutes. A toothpick inserted should come out clean.
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14
Turn off the heat and let the steamer sit for 2-3 minutes before opening. This prevents the idlis from collapsing.
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15
Carefully remove the plates and let them cool for a minute. Use a wet spoon to gently scoop out the idlis from the molds.
💡 Chef's Tips
Always roast the rava properly; this prevents the idlis from becoming sticky or pasty. Use slightly sour yogurt to mimic the fermented tang of traditional rice idlis. Never over-mix the batter after adding Eno; the air bubbles are what make the idlis light and airy. If you don't have an idli steamer, you can use small greased steel bowls (katoris) placed inside a large pot with a lid. Ensure the water in the steamer is already boiling before you place the idli stand inside.
🍽️ Serving Suggestions
Serve piping hot with a side of Coconut Chutney and spicy Tomato Onion Chutney. Pair with a bowl of hot Vegetable Sambar for a complete South Indian meal. Serve with a dollop of fresh ghee or 'Molagapudi' (Gunpowder spice mix) on top. Enjoy with a hot cup of authentic South Indian Filter Coffee. For a classic Bengaluru experience, serve with a mild Potato Saggu (curry).