South Indian · serves 2

Rava Idli

Idli with no soaking, no grinding and no fermenting. Thirty minutes start to finish.

30 min Some work Vegetarian

Ingredients

  • 2 cups rava
  • 1.5 cups curd
  • 1 tsp eno or baking soda
  • 1 carrot, grated
  • 2 tbsp cashews
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 15 curry leaves
  • 2 green chillies
  • 1 inch ginger
  • 3 tbsp ghee

Method

  1. Dry roast the rava 4 minutes till it smells nutty. Cool completely.
  2. Tadka: ghee, mustard seeds, both dals, cashews, curry leaves, chillies, ginger. Mix into the rava.
  3. Add curd and salt, then water to make a thick dropping batter. Rest 20 minutes — rava swells, so keep water handy.
  4. Get the steamer hot BEFORE adding the eno.
  5. Eno with 1 tsp water, stir 5 seconds only, pour into greased moulds immediately.
  6. Steam 12 minutes. A knife comes out clean. Coconut chutney and sambar.

Questions people ask about Rava Idli

How long does Rava Idli take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of curd in Rava Idli?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make Rava Idli ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Rava Idli vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Rava Idli?

Coconut chutney and sambar. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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