Rava Idli Recipe

Rava Idli is an extremely well-known breakfast food that originates from the Tiffin areas in Karnataka. It’s a variant of the classic traditional Idli recipes that are prepared with semolina, curd, and a few whole spices. Rava is the South Indian term that means semolina. Idli is a traditional cake that is steamed. The making of Rava Idli is quick and simple since it’s an easy recipe that requires no grinding or fermentation.

Rava Idli

What is Rava Idli?

Rava Idli is a cake that has been steamed that are made from semolina, vegetables, yogurt, spices, and a leavening agent. The cakes are consumed as breakfast, together with Coconut Chutney and potato sauce (recipe found at the bottom of this post).

Idlis are traditionally prepared using cooked lentils, rice, and soaked grains. The batter is fermented and then steamed into the form of cakes. They are easy to cook since they skip the whole process of grinding, soaking, and making the batter ferment.

The batter is created by blending the spices, then roasting the Rava and mixing it with yogurt. The leavener contained in the batter reacts to the yogurt (curd) and then cooks into fluffy and airy steamed cakes.

This recipe can make delightful, soft, and light Rava Idlis without having the curd-like flavor or soda’s soapy taste inside the dish. If you’ve ever wondered why it is that the Rava Idli from MTR tastes and how delicious it is and light in texture, then this recipe is something you should attempt.

In this blog post, I’ve added a recipe for you for potato sagu, which is typically served alongside the Idli rava in hotels. It is available following the step-bystep instructions.

How to Make Rava Idli?

Rava Idli


  1. Infuse 2 TBSPs of Ghee into a cadai. Fry 8 cashews in a split shape until they turn golden. Transfer to a bowl and place aside.
  2. Then, in the pan, include half a teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 1/2 cup chana dal, and 1 tablespoon of chopped cashews. Cook until the dal becomes gold.
  3. The heat will be reduced. After that, add 1 sprig of chopped curry leaves and 2 green chilies chopped, and 3/4 teaspoon of grated ginger. Cook for 30 seconds or until ginger is fragrant.
  4. Instantly add 1 cup semolina/rava to the bowl and begin to mix thoroughly. At a lower heat, cook the rava till it becomes crispy and mildly fragrant. Make sure that you do not overcook the ravia.
  5. Rava must be well coated with Ghee. It should be cooled to a complete. Also, you can keep the chilled rava idli mix in a jar to store for later usage.

Make the Instant Idli Batter

  1. Mix 2 to 3 tablespoons chopped coriander leaves as well as 1 teaspoon of salt. Then pour 3/4 cup fresh curd/ yogurt. I have used homemade curd. Make sure that it doesn’t appear or taste sour. If it does, the rava idli may be sour and smell like curd. Mix thoroughly.
  2. Add half a cup of water, and mix.
  3. Rest for about 30 minutes.

Prepare the Steamer & Idli Plates

  1. After about 25 minutes, you can add some drops of Ghee or oil to each idli dish or mold. Clean the plates and then place a piece of cashew inside the mold. Sprinkle a few grated carrots. Set them aside.
  2. Add water to the cooker, steamer, pot, or instant cooker as you would with regular idlis.

Steaming in a pot or cooker, or steamer: I use 2.5 cups of water in my steamer or cooker. In the last 25 to 30 minutes of soaking the rava, make sure the water is brought to a simmer.

To steam the Instant Pot: I pour 1.5 cups of water, then bring it to a boil in the saute setting. Also, I cover the pot with an exterior lid to speed up the procedure.

  1. After about 30 minutes of soaking, semolina sucks up some water and becomes dry. It is recommended to pour between 1 and 3 tablespoons of water for the batter to reach an even consistency. I made about three tablespoons. Each time I make it, the amount varies from 1 – 2 tablespoons, depending on how thick the yogurt is, as well as the type of ravia.
  2. The consistency of the batter for Rava Idli is supposed to be smooth and thick, as shown in the image. If you drop the batter onto a spoon, it should appear smooth and not clumpy. It shouldn’t be of any consistency that is not pouring. It has to be similar to Idli Batter. Watch the video to determine the proper quality.

Steam Rava Idli

  1. Do not skip this step if you are making use of the eno. Mix the juice of 1 tablespoon of lemon in the batter, and then give it an even mix. This won’t alter the taste of the rava Idli. However, it is utilized to activate soda.
  2. If the steamer’s water gets hot, then you can add 1 teaspoon of eno or 1/4 teaspoon of soda bi-carbonate into the batter. Blend gently a couple of times in order to blend soda into the batter.
  3. Make sure to pour the batter into molds. Make sure that the batter does not sit after mixing the eno or soda. This recipe can yield 8 rava Idli.
  4. Set the idli stand into the steamer and allow it to steam for ten minutes at extremely high heat. The water should be at a boil and steaming properly throughout the time. Once it is done, the knife inserted into the skewer comes out clear or has a few small crumbs.

To steam the Instant Pot: When the water reaches an unending boil, place the stand for the idli in the Instant Pot. Click to cancel. Close the lid, and place the handle for steam release to the venting. You can steam for anywhere from 11 to 12 minutes.

  1. Let it cool for over 3-4 minutes. By using an uncooked spoon, demolish the Idli rava.

Serve your rava idli hot served with coconut chutney or potato Sagu. Here is the recipe for making potato sagu on the recipe cards.

Three servings of ingredients

  1. 2 medium potatoes
  2. 1 medium onion sliced
  3. 2 green chilies
  4. 1 TSP besan
  5. 1/4 cup water for mixing besan
  6. 1 Tbsp oil
  7. 1/4 teaspoon mustard seeds
  8. 1/2 to 1/4 teaspoon in cumin
  9. 1/2 tsp split urad dal
  10. 1 pinch hing/ asafoetida
  11. 1/8 to 1/4 tsp of turmeric
  12. 1 Sprig of curry leaves
  13. 1 tablespoon coriander leaves cut in fine


Cook potatoes in a pressure cooker. If you are cooking them in the pressure cooker, cut the potatoes into 1/2 cubes, then cook the potatoes with 3/4 cup of water for one whistle. If you are cooking them in an instant pot, put the ingredients in a bowl and press cook them for 5 minutes.

If the pressure is released naturallly, you can open the lid. The potatoes must be cooked to perfection. Set aside.

How do you make sagu to the rava idli?

  • In a skillet, heat oil with mustard and cumin.
  • As they begin to splutter, you can include curry leaves and hing along with green chilies.
  • Then add the onions, and cook until translucent. Don’t brown them.
  • Mix in salt and turmeric. Inject water to make it a smooth consistency. I prefer the water that I used in which I cooked the potatoes.
  • Let it come to a simmer.
  • In the meantime, mix in besan using 1/4 cup of water. The lumps will break, and you can blend them into a smooth mix.
  • Once the water is beginning to simmer, pour it carefully and give it a stirring. Add more water as you need to cook this.
  • The mixture should cook for a while and then thicken.
  • As you cook, mix the potatoes making small pieces in between.
  • Incorporate it into the sagu, and mix it well. You can add water as needed. Once it is at the end of boiling, shut it off.
  • The consistency must be a little fluid, as it’s likely to get thicker as it cools.
  • Rava Idli Sagu isn’t extremely heavy. The sagu should have water, so it can be served alongside rava Idli.
  • Sprinkle coriander leaves on top and take a taste. You can add salt as needed.

Notifications: This Sagu will have the flavor of aloo but less besan. But if you want more flavor, stir in some besan along with extra water, and then pour it.

It is possible to add 12 tsp grated ginger to the mixture, but you will not find this flavor at the hotel.

Pro Tips

  1. Roasting semolina or the rava in a low or medium flame until they become aromatic and with no change in color, is essential to stop the semolina or rava from becoming sticky.
  2. The right amount of curd, soda, or eno is the most important factor in creating the most delicious rava idli. The leavening agent helps make these idlis light and fluffy, therefore, don’t skimp on them.

I’ve used the same method of adding 1/4 teaspoon soda or eno to one cup of flour. In the case of this recipe, 1 cup of the rava. The soda doesn’t give off an unpleasant soapy flavor since 3/4 cup of curd and 1 teaspoon of lemon juice are utilized for the purpose of activating this soda.

  1. Do not reduce the amount of ghee oil within the recipe since this is crucial. When fats are reduced, it will result in a sticky.

Should I not roast the ravia?

There are many varieties of semolina and rava available in the marketplace. My mom cooks these with no roasting, and it always turns out great. The recipe is dependent on the type of semolina used.

Chiroti Rava is her preferred choice, which is a refined version of semolina that is a regular version.

The results will also depend on the Rava that is used. To stay on the safe option, I usually cook the semolina until it becomes lighter.


Semolina, or rava, can be described as processed food, so it is best to eat it in moderation. Because I’ve received many inquiries for a great Rava Idli recipe, I decided to share this. If you want to make it healthier, try using the fine whole wheat rava, as well as red rava.

Rava Idli comes along with Coconut Chutney as well as potato sauce (find the recipe in the following). It is not our favorite potato sagu that much, so it is usually served with coconut chutney as well as the idli sambar. Sometimes I cook Ravi idli to eat for dinner when I have the normal breakfast sambar prepared for lunch.

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